Yield
Makes about 120 cookies

Prep and Cook Time: about 1 1/2 hours. Notes: Two favorite flavors team up in these cocoa-dusted cookies. You can store them airtight for up to 3 days.

How to Make It

Step 1

In a bowl, with an electric mixer on low speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla, almond extract, and flour until smooth and well blended. Stir in peanuts and chocolate.

Step 2

Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 3

Bake in a 300° oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.

Step 4

In a shallow bowl, mix remaining 1 1/3 cups powdered sugar and the cocoa powder. Gently turn warm cookies in powdered sugar mixture, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar mixture.

Step 5

Note: Nutritional analysis is per cookie.

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