Vintage Kitchen: Georgia Peanut Cookies


STEPHANIE BURT (this article was first published in February 2013)

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I’m not a big cookie baker. I dislike the multiple melting blobs on a hot baking sheet, and the in and out of the oven, but I do like to eat cookies. So while perusing through Great Desserts of the South, this cookie recipe caught my eye.

It was simple, featured raw peanuts (something that appealed to me as unusual and Southern), and plus, this recipe was in a book I’d never used. Enter the Peanut Cookie, not the Peanut Brittle your taste buds recall or the Pecan Sandy you wish you had.

Georgia Peanut Cookies

from Great Desserts of the South by Mary Leigh Furrh and Jo Barksdale, Pelican Publishing Company, 1988.

“A yummy drop cookie”

½ cup margarine

1 cup sugar

2 eggs

2 cups sifted flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup milk

1 ½ cups chopped peanuts

Cream together margarine and sugar. Add beaten eggs and blend thoroughly. Sift flour, measure add baking powder and salt, and sift again. Add alternately with milk to creamed mixture. Add nuts and mix only enough to blend. Drop by teaspoonful onto greased baking sheet. Bake in 400 degree oven about 10 minutes. Makes 8 dozen 1 ½ in. cookies.

Note: Always preheat the oven and use only one rack. Pans should be at least 2 inches from oven walls. If using two smaller pans, see that they are spaced evenly from each other.

This was a lesson in following my gut, even when it applies to recipes. I saw this one, and my immediate critique on reading it was “It doesn’t sound sweet enough.”

And it really was not. I really think it could have used more sugar, perhaps, or a bit of vanilla or rum flavoring.  But I didn’t add anything. However, it’s one of those not-so-sweet cookies that are good with Constant Comment Tea or sweet coffee.  I’d consider this recipe a “draw” in the “win, lose or draw” Vintage Kitchen game, but I include it here first to share a tea cookie, and secondly, to illustrate that learning how to read a recipe can be valuable time saved in the kitchen.

Photo by By Texnik (Own work) via Wikimedia Commons

Photo by By Texnik (Own work) via Wikimedia Commons

Georgia Peanut Cookies (Vintage Kitchen Adaptation)

½ cup butter

1 cup sugar

2 eggs

2 1/4 cups sifted flour (and it still wasn’t cookie batter consistency)

2 teaspoons baking powder

½ teaspoon salt

¼ cup milk

1 ½ cups chopped peanuts

½ tsp. vanilla extract (optional)

Cream together butter and sugar. Add beaten eggs and blend thoroughly. Add flour, baking powder and salt, alternately with milk to creamed mixture. Add nuts and mix only enough to blend. Drop by teaspoonful onto greased baking sheet. Bake in 400-degree oven about 8 minutes (10 minutes resulted in overcooking). Makes 3 dozen 3 in. cookies.

Photo by Alex G, via Flickr

Photo by Alex G, via Flickr

 

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