Cookies:
Beat butter and peanut butter with electric beater
until creamy. Add brown sugar, milk and vanilla essence
to butter mixture end beat for approximately 3 minutes.
Use a wooden spoon and stir cake flour into mixture,
until it forms a soft dough.
Roll dough on a floured
surface into rectangular sausages. Cookies should
approximately measure 1,5 cm in diameter and 8
cm long. Press both ends slightly down. Place on
greased tin and bake for 10 to 12 minutes until light
brown. Cool down. Icing:
Cream butter until light yellow. Beat icing sugar
and milk alternately into butter and beat until well
mixed. Add more milk if required. Ice with a piping
bag and sprinkle with chopped peanuts. |
