Peanut Cookies

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 tablespoons butter.
  • ¼ cup sugar.
  • 1 egg.
  • 1 teaspoon baking powder.
  • ¼ teaspoon salt.
  • ½ cup flour.
  • 2 tablespoons milk.
  • ½ cup finely chopped peanuts.
  • ½ 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.