<http://schema.org/recipeInstructions>
" Make the cookies: Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper and set aside. Fit a large pastry bag with a 1/2-inch plain tip and set aside. Place peanuts in the bowl of a food processor fitted with a metal blade and pulse just to a fine grind. Add the sugar, egg whites, flour, butter, vanilla, and salt and process until combined. Bake the cookies: Transfer batter to prepared pastry bag and pipe batter into 1/4-inch dots, spaced 1/2 inch apart, onto prepared baking sheets. Sprinkle the piped cookies with 2 tablespoons turbinado sugar per baking sheet and bake until crisp -- about 18 minutes. Repeat with remaining batter. Cool and store in an airtight container for up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1475/crispy-peanut-cookies-3591/>