Yield: 6 Servings
|25 \N||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)