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Crunchy with peanuts, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Preheat oven to 350F and grease baking sheets.
- Cream butter with sugar until fluffy; add milk, egg and floursifted with salt and baking powder.
- Chop 2/3 cup peanuts very fine and add to dough.
- Drop by teaspoonsful on prepared baking sheet, top with remaining peanuts and bake for 15 minutes or until golden brown.