Peanut Crispies - Revision history

Tzane at 23:55, 20 December 2021

2021-12-20T23:55:57Z

← Older revision		Revision as of 17:55, 20 December 2021
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	2 c. salted Spanish peanuts (remove red skins) *		2 c. salted Spanish peanuts (remove red skins) *

	Heat oven to 375 deg. Mix margarine, sugar, eggs and vanilla thoroughly. Sift together flour, baking soda and salt. Stir in peanuts. Add to creamed mixture. Chill about half an hour. Make small balls the size of walnuts and put 2" apart on greased cookie sheet. Flatten with wet glass dipped in sugar. Bake at 375 deg. exactly 10 minutes, or until lightly browned around edges. Makes about 4 dozen.		Heat oven to 375 deg. Mix margarine, sugar, eggs and vanilla thoroughly. Sift together flour, baking soda and salt. Stir in peanuts. Add to creamed mixture. Chill about half an hour. Make small balls the size of walnuts and put 2" apart on greased cookie sheet. Flatten with wet glass dipped in sugar.

			Bake at 375 deg. exactly 10 minutes, or until lightly browned around edges. Makes about 4 dozen.

	<nowiki>*</nowiki> May need a few more nuts to use up all the dough. <u>Do not</u> add liquid. This dough is quite stiff and dry. Easier to work with if chilled first.		<nowiki>*</nowiki> May need a few more nuts to use up all the dough. <u>Do not</u> add liquid. This dough is quite stiff and dry. Easier to work with if chilled first.
	</poem>		</poem>

Tzane at 23:55, 20 December 2021

2021-12-20T23:55:46Z

← Older revision		Revision as of 17:55, 20 December 2021
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			<poem>
	1 c. soft shortening or margarine		1 c. soft shortening or margarine

	1-1/2 c. packed dark brown sugar		1-1/2 c. packed dark brown sugar

	2 eggs		2 eggs

	1 <u>tbsp</u>. vanilla		1 <u>tbsp</u>. vanilla

	3 c. sifted flour		3 c. sifted flour

	1/2 tsp. baking soda		1/2 tsp. baking soda

	1 tsp. salt		1 tsp. salt

	2 c. salted Spanish peanuts (remove red skins) *		2 c. salted Spanish peanuts (remove red skins) *

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	<nowiki>*</nowiki> May need a few more nuts to use up all the dough. <u>Do not</u> add liquid. This dough is quite stiff and dry. Easier to work with if chilled first.		<nowiki>*</nowiki> May need a few more nuts to use up all the dough. <u>Do not</u> add liquid. This dough is quite stiff and dry. Easier to work with if chilled first.
			</poem>

Tzane: Created page with "1 c. soft shortening or margarine 1-1/2 c. packed dark brown sugar 2 eggs 1 tbsp. vanilla 3 c. sifted flour 1/2 tsp. baking soda 1 tsp. salt 2 c. salted Spanish..."

2021-12-20T23:54:56Z

Created page with "1 c. soft shortening or margarine 1-1/2 c. packed dark brown sugar 2 eggs 1 tbsp. vanilla 3 c. sifted flour 1/2 tsp. baking soda 1 tsp. salt 2 c. salted Spanish..."

New page

1 c. soft shortening or margarine

1-1/2 c. packed dark brown sugar

2 eggs

1 tbsp. vanilla

3 c. sifted flour

1/2 tsp. baking soda

1 tsp. salt

2 c. salted Spanish peanuts (remove red skins) *

Heat oven to 375 deg. Mix margarine, sugar, eggs and vanilla thoroughly. Sift together flour, baking soda and salt. Stir in peanuts. Add to creamed mixture. Chill about half an hour. Make small balls the size of walnuts and put 2" apart on greased cookie sheet. Flatten with wet glass dipped in sugar. Bake at 375 deg. exactly 10 minutes, or until lightly browned around edges. Makes about 4 dozen.

<nowiki>*</nowiki> May need a few more nuts to use up all the dough. Do not add liquid. This dough is quite stiff and dry. Easier to work with if chilled first.