|Peanuts||1 Cup (16 tbs) (unsalted)|
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Light brown sugar||3⁄4 Cup (12 tbs), packed|
|Vanilla extract||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
1. In blender at medium speed or in food processor with knife blade attached, grind 3/4 cup peanuts, a few portions at a time. Reserve remaining peanuts.
2. Into large bowl, measure flour and remaining ingredients except the peanuts. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Stir in ground peanuts until well mixed. With hands, roll dough into three 5-inch-long logs. Wrap each log with plastic wrap and refrigerate about 2 hours or until dough is firm enough to slice. (Dough can be refrigerated up to 1 week before baking.)
3. Preheat oven to 350°F. Grease large cookie sheets. Slice one log crosswise into 1/4 inch-thick slices. Place slices, 1/2 inch apart, on cookie sheets; press a reserved peanut into top of each cookie.
4. Bake cookies 8 to 10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining logs and peanuts. Store cookies in tightly covered container.