Peanut Cornmeal Snaps
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Dry non fat milk||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Peanuts||2 Cup (32 tbs), finely ground in electric blender|
Combine cornmeal, non-fat dry milk, salt and water.
Cook, stirring constantly, until thick (approximately 5 minutes).
Cool slightly, then stir in ground peanuts.
Preheat oven to 350°F.
Place dough between two sheets of waxed paper and roll 1/4 inch thick.
Cut into 1 1/2-inch rounds and bake on an oiled baking sheet for 20 minutes in preheated oven.