With St. Patrick’s Day just around the corner, I’ve got green & Irish on the brain. Okay, okay … green is my favorite color so it’s on my brain all year round but Irish is in full swing for me, right now. I just love how significant holidays and cultural events are to our food choices because this is a recipe that I would have never even thought to make if I weren’t trying trying to come up with something for St. Patrick’s Day.
These peanut/raisin cookies just didn’t sound appetizing to me so the first time I made them, I used pistachios. Honestly, they were very good but then the hubs and I just wanted to know what they were “supposed” to taste like. Much to my surprise, they are really good. As usual, I made a high carb version first to know what my taste goal was to be. Then I made a low carb version and they were both really great. The taste was so similar that I decided to try to split the carbs right down the middle so the hubs could get his fix and so could I.
These will work perfectly for any St. Patrick’s Day occasion or just because you want to give them a try.
- 6 Tbsp butter, softened
- 1/4 cup granulated sugar
- 1/4 cup Whey Low Granulated (low carb sugar substitute)
- 1 egg
- 3/4 tsp vanilla
- 3/4 cup + 1/8 cup whole wheat pastry flour
- 1/2 tsp allspice
- 1/4 tsp baking soda
- 6 oz salted peanuts
- 1/2 cup raisins
- In a stand mixer, cream together butter and sugar until light and fluffy, about 5-7 minutes.
- In a small bowl, mix together egg and vanilla.
- In a medium bowl, whisk together dry ingredients (flour, allspice, baking soda).
- When butter/sugar is adequately creamed, add in egg/vanilla mixture.
- Mix on low, just until incorporated.
- Slowly stir in dry ingredients to stand mixture, mixing on low and just until incorporated.
- Pour in peanuts/raisins and mix by hand.
- Drop by tablespoon onto prepared baking sheet (parchment lined or lightly greased).
- Bake at 375 degrees F for about 7 minutes or until lightly browned edges appear.
Recipe adapted from Celebrating Cookies by Leisure Arts.