1/3 cup all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1/2 cup butter
4 cups salted (canning) peanuts
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 1/2 cups cooked, frozen chicken breast meat, chopped
3/4 cup water, divided
2 tablespoons white sugar for rolling
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine flour, 1/2 cup sugar, and salt. Stir until smooth. Stir in 1/2 cup butter and peanut butter. Mix thoroughly. Toss until mixture is evenly distributed off a cookie sheet.
In a small bowl, stir together chicken, 1/2 cup water, and 2 tablespoons sugar. Pour mixture into baking sheets and roll about 2 inches from parchment paper or foil. Cut into circles 11x17 inches. sprinkle peanut butter over each circle and sprinkle another 2 tablespoons of water over each circle.
Bake for 20 to 25 minutes in the preheated oven, or until dark and firm.
Meanwhile, in a small saucepan, heat 1 tablespoon of water. Cook sugar in the water until smooth; remove from heat. Stir in 2 tablespoons of water and vanilla extract. Heat oil in a medium saucepan over medium heat. Stir-fry dough for about 2 minutes, or until it begins to brown.
Dip dough rounds in water, choosing one at a time. Arrange liquid-covered dough under flat pyramids, rolling 1 inch at a time on a utility roll or cookie sheet. Chill at least overnight before slicing.
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