Peanut Cookies

Ingredients

• 1 egg
• V2 cup sugar
• XA cup butter
• 2 tablespoons milk
• 1 cup fine peanuts
• 1 cup flour
• 1 tablespoon baking powder
• Salt

Method

1. 1

   Drop from teaspoon on greased pan.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 37. The excerpt below is the record exactly as published.

1 cup flour Heat butter and water until boiling, then add flour. When mixed, remove from range and add unbeaten eggs, one at a time, beating well after each egg is added. Drop in circular shapes on a buttered sheet IY2 inches apart, having each cake slightly heaped in the center. Bake thirty minutes in moderate oven. Fill with cream filling just before serving. Cream Filling 1/3 cup flour 2 cups scalded milk % cup sugar 1 teaspoon vanilla or Y2 Vs teaspoon salt teaspoon lemon 2 eggs extract Mix flour, sugar and salt. Add eggs slightly beaten, and add scalded milk. Cook fifteen minutes in a double boiler, and stir until thickened. Cool and flavor. Mrs. Sturgis E. Leavitt. The Chapel Hill Cook Book 73 DATE BARS 1 cup sugar 1% teaspoons baking 1V2 cups flour powder 1 cup nuts 3 eggs, beaten separately 1 lb. dates Pinch of salt 2 teaspoons vanilla Bake 45 minutes in moderate oven. Cut in bars about 1 inch wide. Sprinkle powdered sugar over them while warm. Mrs. Woollen. DOUGHNUTS 2 cups mashed potatoes 1 cup milk 3 eggs well beaten 1 teaspoon salt 2 tablespoons butter 5 teaspoons baking powder 2 cups sugar 5 cups flour Beat eggs well, add sugar, and continue beating until light. Add melted shortening and cold mashed potatoes. Next add milk and mix until smooth. Add dry ingredients which have been sifted together. Beat well but always keep soft dough. Fry in hot fat, turning often. Mrs. H. D. Wolf. FRUITED CRISPS 2 eggs 1 cup sugar 1*4 cups flour % teaspoon salt 1 teaspoon baking powder 1 cup raisins washed and 1 cup almonds cut in chopped strips Break eggs into mixing bowl, beat until very light. Add sugar and blend thoroughly. Sift flour, salt and baking powder into this mixture. Add the raisins and almonds. Grease and flour boiler pan that comes with Universal range, and spread the mixture on it evenly. Pan on third rack up from bottom of oven. Bake at 375 degrees for 40 min- utes. Damper first notch. To remove from the pan, loosen the edges with spatula and then cut into sticks; use cake turner that comes with kitchen set to remove them. This recipe makes 36 sticks or crisps one inch wide, six inches long. Keep tightly covered in coffee can. Mrs. A. S. Winsor. FUDGE CAKE 4 eggs 2 cups white sugar 2 cups flour XA lb. butter % lb. chocolate (V2 cake) 2 cups nuts (% lb.) 1 teaspoon vanilla Melt butter and chocolate in double boiler. Beat eggs, add sugar and flour. Grease pan. Mix all together and spread thin. Bake in moderate oven about 20 or 30 minutes. Mrs. C. A. Mebane. GINGER SPICE CAKES V2 lb. butter V2 lb. sugar 2 tablespoons lard 2 well beaten eggs Mix together and add to the above : 1 pt. New Orleans XA teaspoon ground allspice molasses % teaspoon ground cloves 1 tablespoon ginger 2 tablespoons ground 1 teaspoon ground nutmeg cinnamon Add enough flour to make a soft dough, having first sifted the flour with 2 teaspoons baking powder and a pinch of salt. Roll on board and cut with cutters. Bake 6 minutes at 375 degrees F. Mrs. English Bagby. 74 The Chapel Hill Cook Book ICE-BOX COOKIES 1 stick of butter 1 cup brown sugar 1 cup white sugar 2 eggs 2 tablespoons cinnamon 1 teaspoon baking powder x/z teaspoon soda 1 tablespoon hot water 1 cup of chopped nuts Pinch of salt 4Y2 cups (Red Band) flour Mix well and make into three long rolls. Put into ice box and make the next day, or as desired. Mrs. F. A. Grisette. IOWA BUTTERSCOTCH COOKIES 1 cup Crisco 1 teaspoon vanilla 2 cups brown sugar 3 cups pastry flour 2 eggs unbeaten 1 teaspoon salt 1 cup nutmeats, chopped 1 teaspoon baking powder fine Vz teaspoon soda Cream Crisco and sugar thoroughly. Add eggs. Sift flour, salt, baking powder and soda together. Add to the first and mix well. Add nuts and vanilla. Turn onto floured board and knead. Divide into rolls 3 inches in diameter. Roll in wax paper and place in ice box. Slice thin and bake in moderate oven (350 degrees) 10 minutes. This makes at least 75 cookies. Mrs. George Howard. Cfjames Clotjjtng §)|)op and Dry Cleaning Service RUSSELL S. SMITH, Mgr. FOISTER PHOTO COMPANY Kodaks — Supplies — Finishing Chapel Hill, N. C. The Chapel Hill Cook Book 75 JELLY JUMBLES % lb. butter 1 teaspoon baking powder 1 cup sugar 2 teaspoons vanilla 2 eggs Red jelly SV2 cups flour Cream butter and sugar. Add egg yolks and vanilla. Put baking powder in flour and add last. This will make a soft dough which can be rolled and cut into any shape. If cut round, indent with bottle stopper and put red jelly about the size of a pea in the center. Mrs. N. D. Elliott. MERINGUES 7 eggs (whites only) 1 teaspoon vanilla 2 cups sugar Beat eggs as stiff as possible. Fold in sugar. Grease cookie sheet and drop on with tablespoon. Set oven at 250. Cook 40 minutes. Remove. Scoop out center of uncooked egg. Fill with whipped cream or ice cream, and serve. Mrs. George Howard. SOFT MOLASSES COOKIES 1* cup shortening V2 teaspoon cloves 1 cup sugar % teaspoon nutmeg 1 cup molasses 1 teaspoon salt 4 teaspoons soda 2 to 6 cups flour 2 teaspoons ginger 1 cup sour milk or 2 teaspoons cinnamon buttermilk Cream shortening and sugar. Add molasses. Sift 2 cups of the flour with the other dry ingredients and add alternately to first mixture with the sour milk. Add enough more flour to make a soft dough. Roll and cut in fancy shapes, sprinkle sugar on top and bake 5 to 8 minutes in rather quick oven (375 to 400 degrees). Mrs. G. A. Harrer. NUTTY FINGERS lVi sticks creamery butter 1 tablespoon ice water 4 tablespoons powdered 1 cup nuts sugar, cream 2 cups flour 1 tablespoon vanilla Mold and cook 25 minutes in slow oven, 300 degrees. Dip in pow- dered sugar and serve. Mrs. John M. Booker. PEANUT BUTTER COOKIES 2/3 cup shortening SY2 cups flour 2 cups brown sugar *4 teaspoon salt 2 eggs 2 teaspoons soda 2/3 cup peanut butter 3 tablespoons cream 1 teaspoon vanilla Cream shortening and sugar. Add eggs and peanut butter and beat until soft and creamy. Add cream and dry ingredients (sifted together). Mix lightly. Put small portions on greased baking sheet and flatten with spoon. Bake 12 minutes in moderate oven. Mrs. E. E. Peacock. 76 The Chapel Hill Cook Book PEANUT 1 egg V2 cup sugar XA cup butter 2 tablespoons milk 1 cup fine peanuts Drop from teaspoon on greased COOKIES 1 cup flour 1 tablespoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.