The recipe yield is:
In a medium size bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg yolk, vanilla and salt. Gradually beat in flour until blended. Wrap dough and chill at least 1 hour. Prheat oven to 325 degrees. Have ungreased cookie sheets ready. Lightly beat egg white in a small bowl. Shape rounded teaspoonfuls of dough into balls. Dip in egg white, then roll in peanuts. Place 2 inches apart on cookie sheet(s). Bake 12 to 14 minutes until lightly golden. Remove to wire rack to cool. Store airtight at room temperature for up to 3 weeks. Nutrient Value Per Cookie: 125 Calories, 2 g Protein, 9 g Carbohydrates, 9 g Fat, 86 mg Sodium, and 25 mg Cholesterol w/butter or 10 mg Cholesterol w/margarine. Exchanges: 2/3 Starch/Bread and 1 3/4 Fat. (may want to reduce fat) Recipe From "Woman's Day" magazine 11/24/92. Posted by Anne Marie Chiappetta.