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Peanut Cookies 2 tablespoons butter

1/4 teaspoon salt 1/4 cup sugar

1/2 cup flour

1 egg

2 teaspoons milk 1 teaspoon baking powder

1/2 cup finely chopped peanuts 1/2 teaspoon lemon juice

Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon juice. Drop from a teaspoon on a buttered sheet one inch apart, and place one-half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This recipe will make twenty-four cookies. One pint peanuts when shelled should yield one-half cup.

Almond Cookies 1/2 cup butter

1/2 tablespoon cinnamon

1 egg

Clove

tablespoon each

1/3 cup almonds, blanched and finely chopped

Nutmeg Grated rind 1/2 lemon 1/2 cup sugar

2 tablespoons brandy 2 cups flour

Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.

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