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Number one: This cookie has a delicacy, an elegance, not associated with the robust kids' cookie made with peanut butter. (Bill Hogan/Chicago Tribune) |
Prep: 25 minutes
Bake: 17-19 minutes per batch
Makes: 72 cookies
Note: This cookie, reproduced as worded in George Washington Carver's 1916 bulletin, "How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption," has a delicacy, an elegance, not associated with the robust kids' cookie made with peanut butter.
"Sweet milk" is regular whole milk. We added 3/4 teaspoon salt with the dry ingredients and used lightly salted nuts. The recipe calls for vanilla to taste; we used 2 teaspoons. Carver's instruction to "bake quickly" today would mean baking the cookies in a 375-degree oven; we baked them 17-19 minutes. For ground peanuts, chop in a food processor until coarsely ground.
Ingredients:
3 cups flour
1/2 cup butter
2 eggs
1 cup sweet milk
1 cup sugar
1 teaspoon baking powder
1 1/2 cups ground peanuts (9 ounces)
Cream butter and sugar; add eggs well beaten; now add the milk and flour; flavor to taste with vanilla; and the peanuts last; drop one spoonful to the cooky in well greased pans; bake quickly.
Nutrition information:
Per serving: 63 calories, 3 g fat, 1 g saturated fat, 9 mg cholesterol, 7 g carbohydrates, 2 g protein, 44 mg sodium, 0 g fiber.
wdaley@tribune.com
Bake: 17-19 minutes per batch
Makes: 72 cookies
Note: This cookie, reproduced as worded in George Washington Carver's 1916 bulletin, "How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption," has a delicacy, an elegance, not associated with the robust kids' cookie made with peanut butter.
"Sweet milk" is regular whole milk. We added 3/4 teaspoon salt with the dry ingredients and used lightly salted nuts. The recipe calls for vanilla to taste; we used 2 teaspoons. Carver's instruction to "bake quickly" today would mean baking the cookies in a 375-degree oven; we baked them 17-19 minutes. For ground peanuts, chop in a food processor until coarsely ground.
Ingredients:
3 cups flour
1/2 cup butter
2 eggs
1 cup sweet milk
1 cup sugar
1 teaspoon baking powder
1 1/2 cups ground peanuts (9 ounces)
Cream butter and sugar; add eggs well beaten; now add the milk and flour; flavor to taste with vanilla; and the peanuts last; drop one spoonful to the cooky in well greased pans; bake quickly.
Nutrition information:
Per serving: 63 calories, 3 g fat, 1 g saturated fat, 9 mg cholesterol, 7 g carbohydrates, 2 g protein, 44 mg sodium, 0 g fiber.
wdaley@tribune.com
