Dessert
Peanut Cookies
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 1
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 pending
No invented nutrition numbers.
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