Peanut brittle cookies

Yield: 6 Servings

Measure Ingredient
25 Minutes. Do not overbake. Break into small pieces while warm.

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Cream ½ cup shortening, add gradually ½ cup brown sugar and cream well. Blend in 2 tablespoons of beaten egg (reserve rest of egg), 1 teaspoon vanilla then beat well.

Sift together 1 cup sifted flour, ¼ teaspoon soda and ¼ teaspoon cinnamon. Then add ½ cup finely chopped salted peanuts; mix thoroughly.

Spread or pat dough on greased baking sheet (14x10), brush with remaining egg, sprinkle with ½ cup salted peanuts. Bake at 325 degrees for 20 to

From Mildred Dulany (Alvadore Church Recipes 1950s)

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