Peanut Cookies
2 tablespoons butter
1/4 cup sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
2 tablespoons milk
1/2 cup finely chopped peanuts
1/2 teaspoon lemon juice
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.
Almond Cookies
1/2 cup butter
1 egg
1/3 cup almonds, blanched and finely chopped
1/2 cup sugar
1/2 tablespoon cinnamon
Clove } 1/2 tablespoon each
Nutmeg }
Grated rind 1/2 lemon
2 tablespoons brandy
2 cups flour
Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.
Nut Cookies
Yolks 2 eggs
1 cup brown sugar
1 cup chopped nut meats
Whites 2 eggs
6 tablespoons flour
Few grains salt
Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of egg beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in a moderate oven.
Seed Cakes
Follow recipe for Cocoanut Cream Cookies (see p. 489), using one and one-half tablespoons caraway seeds in place of cocoanut.
