Salted Peanut and Chocolate Chip Cookies (with Buckwheat Flour)

'Tis the season to be jolly, fa la la la la la la la la. Wow. That's a lot of la-ing. How about some ooo-la-la-ing at Bergdorf Goodman's windows?

 Tons of sparkle from lady's Bergdorf.

 I feel like some one's getting ready for the Baz Luhrman Great Gatsby.

Such fantastic imagination must go into each window!

A little optical illusion for passer-bys. Which way is up?

And from the men's store? Monkeys!

 Playing violins (like basses)!

Jamming on the piano.

And soaring through Manhattan...I mean the air!

If those monkeys have elephant friends, they could share and enjoy these cookies made with peanuts. I think the elephant would REALLY like this one.

If anything, I hope my fellow runners like them. I'm bringing them to our Christmas Lights Run after party along with buttered rosemary and orange nuts.

'Tis the season for lots of parties, fa la la la la la la la la!
'Tis the season for lots of baking, fa la la la la la oo la la!

Salted Peanut and Chocolate Chip Cookies (with Buckwheat Flour) (adapted from Almond Corner)
makes about 30  
1 C buckwheat flour
1 C flour1 and a half sticks of butter
1/2 C sugar2 teaspoons vanilla extract1 egg2/3 C salted peanuts
1 C dark or milk chocolate chip

Preheat the oven to 355°F. Cream soft butter with sugar until fluffy, add vanilla extract and finally beat in the egg. Coarsely chop peanuts. Sift flour on top of the butter mixture, add chocolate chip and peanuts and knead everything together. Take the dough and form an about 3-4 cm diameter roll. Cut roll in about 0.5 cm slices and put them onto the baking paper covered sheet. Flatten them with the help of your fingers and bake about 10 minutes. (Erika's Extras: Since I used chocolate chunks I found the dough log more difficult to cut.)

Bake well and prosper!