| | Directions | | Whisk together flour, baking powder, baking soda, and salt in med. bowl. In separate bowl beat together butter, peanut butter, sugars and peanut oil with elec. mixer on high for about 2 min., just until creamy (longer with hand beater). Add 15 of the quail eggs. Add only yolks (10) of the remainder of quail eggs, and the vanilla, beat just until mixed well. At low speed, add flour mixture in three batches. Scoop about a scant 1/4 cup of the dough you've just produced onto ungreased cookie sheets. Space scoops about 2 inches apart. Use insulated cookie-sheets for best results. Bake in 350 degree oven for 28 minutes, switching sheets at 14 min. Cool on racks or on newspapers. The perfect BBQ dessert.
Note: Regular eggs can be substituted if quail eggs are not available. Substitute 3 large room temperature eggs for the 15 quail eggs and 2 large yolks for the 10 quail egg yolks. |
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| Ingredients | | - |  | 4 1/2 cups all-purpose flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 3/4 pound butter (3 sticks), softened |
| - | | 1 1/3 cups creamy peanut-butter |
| - | | 2/3 cup granulated white sugar |
| - | | 2 1/4 cups packed brown sugar |
| - | | 1/3 cup peanut oil |
| - | | 25 each quail eggs, room temp. |
| - | | 2 tablespoons pure vanilla extract |
| - | | 3/4 cup each, chunked quality chololate AND toasted Macadamia Nuts |
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