Recipe by Kathleen Dickerson
"Salted peanut cookies. If you use self rising flour, omit baking soda and salt."
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1 1/2 cups
packed brown sugar
Very good "peanut lovers" cookie !!!!
Yummy! Used butter flavored Crisco for the shortening, made sure all the peanuts were split in half, and baked for 13 minutes. Slightly crunchy on the outside. Great cookie that is 'peanut' and not 'peanut butter'!
Delicious. I used 1 tsp. vanilla and 1 tsp. almond extract and I think this gave them even more flavor. Served them at a party and they were a real hit.
Cake like cookie with nice appearance. I used 1/2 shortening and 1/2 margarine. I also used honey roasted peanuts and added a cup of chocolate chips. My husband and kids enjoyed.
Excellent recipe. I also made a batch with Splenda substituting one cup of the Splenda and two tablespoons of peanut butter for one cup of Brown sugar. Both batches turned out great. Putting egg white wash on the cookies made them look prettier.
Although I halved the shortening the cookies were still sweet and salty enough from the sugar and peanuts that there wasn't anything lacking. Thanks for the recipe idea.
I think I have made this recipe 20 times. It is easy and very tasty. When I buy mixed nuts over the holidays the leftover peanuts go into these cookies. Yummy. Thanks
One of the best cookies I've ever eaten. Very, very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Salted Peanut Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 91
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