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Peanut Cakes
Place flaked coconut into a food processor and process until finely ground.

type: refrigerator, formed
makes: 1-1/2 dozen

1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla
3/4 cup finely ground peanuts, unsalted
1/2 cup finely ground coconut
1 egg white
1 tablespoon milk

Combine flour, baking powder, and salt; set aside.
In another bowl, cream butter and sugar until light and fluffy.
Beat in the egg and vanilla.
Gradually stir in dry ingredients.
Stir in coconut and half of the peanuts.
Form dough into a ball, cover in plastic wrap and refrigerate 1 hour.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/4" in thickness.
Cut into shapes.
Place on cookie sheets about 2" apart.
Beat egg white with milk and brush on cookies.
Sprinkle cookies with the remaining peanuts.
Bake 10-12 minutes or until lightly browned.
Transfer to wire racks to cool.

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