Peanut Cookies

Ingredients

• 2 tablespoons fat
• 1 teaspoon baking powder
• 2 J tablespoons milk
• i cup sugar
• I cup chopped peanuts
• 1 egg, well-beaten
• I teaspoon salt
• I teaspoon lemon juice
• I cup flour

Method

1. 1

   Cream the fat, add sugar gradually, add well-beaten egg.

2. 2

   Mix and sift baking powder, salt and flour; add to first mixture.

3. 3

   Then add milk, peanuts and lemon juice.

4. 4

   Drop from tip of a spoon on an unbuttered sheet 1 inch apart.

5. 5

   Place 1 peanut on top of each.

6. 6

   Bake 12 to 15 minutes in a slow oven.

7. 7

   This makes 24 cookies.

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 39. The excerpt below is the record exactly as published.

1 teaspoons baking-powder Whites 4 eggs Beat yolks until thick; add sugar gradually and beat 2 minutes. Then add water. Mix and sift cornstarch, flour, baking-powder and salt, and add to first mixture. Fold in stiffly-beaten whites and flavoring. Bake about 20 minutes in a moderate oven. This cake may be made with 2 eggs, and using 2 additional teaspoons of baking-powder and 2 additional tablespoons water. MARTHA WASHINGTON PIE Bake cream of sponge cake mixture in 2 layers. Cool; fill between layers and spread on top with whipped cream, sweetened and flavored with vanilla. CAKE FROSTINGS AND FILLINGS Good frosting requires as much skill in making as candy. Boiled frostings are more delicious than those made with confectioners' sugar. When sugar is scarce, omit frostings on cakes, and use fillings only. BOILED FROSTING OR WHITE MOUNTAIN CREAM 1 cup sugar 1-16 teaspoon cream of Whites of 1 or 2 eggs § cup water tartar f teaspoon flavoring Dissolve the sugar and cream of tartar in the water. Cover the saucepan first 5 minutes of cooking to prevent the formation of crystals on the sides of the saucepan. If I beaten egg is used, boil the sugar solution to the soft- ball stage, until it forms 2-inch threads when dropped from a spoon or fork. If 2 egg whites are used, boil to the firm ball stage. The syrup should not be stirred during the process of cooking, nor the saucepan moved. If crystals do collect on the sides of the saucepan, remove with a wet cloth or wet brush. When the sugar solution has boiled to the right temperature, pour it gradually into the stiffly-beaten whites of eggs, beating , continually while pouring, and continue beating until of right consistency to spread on the cakes. Flavor. NUT FROSTING Add nut meats to White Mountain Cream. LADY BALTIMORE FROSTING Add nut meats, chopped figs, chopped angelica to White Mountain Cream. MINNEHAHA FROSTING Add chopped seeded raisins to White Mountain Cream. MAPLE FROSTING Substitute maple sugar for granulated sugar in White Mountain Cream. CHOCOLATE FROSTING Add I square melted chocolate to White Mountain Cream. CAKES 59 MILK FROSTING 2 cups sugar f cup milk | tablespoon butter 1 teaspoon vanilla Boil first 3 ingredients to soft-ball stage. Remove from fire, let stand about 8 minutes and beat until creamy. Add vanilla. CREAM FILLING I cup sugar 1 teaspoon salt 2 cups scalded milk I cup flour 2 eggs 1 teaspoon vanilla Mix dry ingredients; add eggs slightly beaten, and pour in gradually the scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened. Cool and flavor. CHOCOLATE CREAM FILLING Add 1 § squares melted chocolate to Cream Filling mixture. ORANGE OR LEMON FILLING 1 cup sugar 1 egg, slightly beaten | cup orange juice 2 tablespoons flour Grated rind | orange 1 teaspoon lemon juice Mix sugar and flour; add other ingredients in order given. Cook 20 minutes in a double boiler, stirring constantly until thickened. Cool before spreading. MARSHMALLOW FILLING 1 cup sugar I pound marshmallows, 2| tablespoons hot water 1 cup milk cut into small pieces 1 teaspoon vanilla Boil sugar and milk until soft-ball stage is reached. Melt marshmallows in a double boiler, add hot water and cook mixture until smooth, stirring continually while adding milk and sugar mixture. Beat until cool. SAUCES TO SERVE WITH PUDDINGS AND IC£- CREAM , CHOCOLATE SAUCE 2 squares chocolate, 1 €up boiling water 1 tablespoon cornstarch melted f cup syrup or sugar mixed with 1 table- spoon cold water Add the boiling water to the sugar or syrup, then add gradually to the melted chocolate, stirring all the time while adding. Heat to boiling point, add thfc cornstarch mixture and boil 5 minutes. Flavor with vanilla and serve hot or cold. FRUIT SAUCE I tablespoon cornstarch | cup sugar or syrup Chopped fruit or chopped mixed with 1 table- 1^ cups boiling water fruit and nuts spoon cold water 2 tablespoons lemon juice Add the cornstarch mixture to the sugar or syrup and then the boiling water and boil 5 minutes; add the lemon juice, cool, and add the chopped fruit. BANANA FILLING I cup banana pulp ^ cup sugar Juice \ lemon 1 tablespoon butter Cook and stir until thickened. 60 THE METROPOLITAN LIFE COOK BOOK COOKIES PEANUT COOKIES 2 tablespoons fat 1 teaspoon baking- 2 J tablespoons milk i cup sugar powder I cup chopped peanuts 1 egg, well-beaten | teaspoon salt I teaspoon lemon juice I cup flour Cream the fat, add sugar gradually, add well-beaten egg. Mix and sift baking-powder, salt and flour; add to first mixture. Then add milk, peanuts and lemon juice. Drop from tip of a spoon on an unbuttered sheet 1 inch apart. Place i peanut on top of each. Bake 12 to 15 minutes in a slow oven. This makes 24 cookies. CHOCOLATE. DROP COOKIES I cup fat 11 cup flour (may be 2 squares melted choc- 1 cup light brown sugar part buckwheat) olate 1 well-beaten egg | teaspoon soda 1 cup chopped nuts I cup milk 1 teaspoon vanilla Cream the fat, add the brown sugar gradually, then the well-beaten egg, milk and the flour mixed and sifted with the soda. Stir in the melted chocolate, chopped nuts and vanilla. Drop mixture by spoonfuls onto a well-buttered pan. FRUIT COOKIES i cup fat 1 tablespoon hot water 1 teaspoon cinnamon I cup sugar U cups flour i to 1 cup chopped nuts 1 egg I teaspoon salt

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