0.25 cup (35 g) finely chopped peanuts, plus 12 peanut halves for topping
0.25 teaspoon lemon juice
Instructions
1. Heat the oven to 300°F (150°C). Line a baking sheet with parchment paper or leave ungreased as directed.
2. Cream the butter in a medium bowl until smooth, then add the sugar and beat until light and fluffy, about 2 minutes. Add the egg, which should be well beaten before adding, and mix until fully incorporated.
3. In a separate small bowl, whisk together the baking powder, salt, and flour (technique: sifting together dry ingredients aerates and evenly distributes the leavening). Add the dry mixture to the butter mixture and stir to combine.
4. Add the whole milk, finely chopped peanuts, and lemon juice to the batter and stir until a uniform, soft dough forms.
5. Drop the dough by level teaspoon-sized portions onto the ungreased baking sheet, spacing each cookie approximately 1 inch (2.5 cm) apart. Press one peanut half onto the top of each cookie.
6. Bake at 300°F (150°C) for 12 to 15 minutes, until the edges are lightly golden and the cookies feel just set and dry to a light touch at the center. The undersides should be pale golden when lifted with a spatula. Watch carefully, as these small cookies can over-brown quickly at this size.
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