Peanut Cookies
A dish that gets its character from butter and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 tablespoons butter
- ¼ cup sugar
- 1 egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup flour
- 2 tablespoons milk
- ½ cup finely chopped peanuts
- ½ teaspoon lemon juice
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 tablespoons milk → lactose-free milk, oat milk, or almond milk
Steps
- 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 an unbuttered 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.
Nutrition (estimated, per serving)
| Calories | 480 |
|---|---|
| Protein | 8.3 g |
| Fat | 19.0 g |
| Carbs | 69.8 g |
| Fiber | 1.6 g |
| Sodium | 800 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States