Peanut Cookie

There are two Peanut Cookie recipes listed here. This first has oatmeal and produces a nicely crisped cookie. The salted peanuts add great taste along with the texture contrast.

Peanut Cookie Crisps

1 cup shortening
1 cup sugar
1 cup brown sugar
2 tsp. Vanilla
2 eggs, beaten
1 1/2 cup flour
1 tsp. baking soda
3 cup rolled oats
1/2 lb. salted peanuts

Preheat your oven to 375 degrees.

Cream the shortening and the sugars together. Add the vanilla and the well beaten eggs and beat well.

Sift together the flour and the baking soda and slowly add to shortening mixture. Add the oats and the peanuts.

Roll the dough into balls and place on a greased cookie sheet. Flatten the cookie dough with a fork.

Bake the cookies at 375 degrees for about 12 minutes or until the edges are lightly browned.

This is a thumbprint cookie that has the added crunch of chopped peanuts. The peanut and jelly combination is just as great in a cookie as it is in a sandwich.

Jelly and Peanut Cookie

1/2 c. softened butter
1/4 c. firmly packed brown sugar
1 egg yolk (save the white)
1 c. flour
1 c. finely chopped unsalted peanuts
1/2 c. grape jelly

Preheat your oven to 350 degrees.

Lightly grease a cookie sheet.

Cream the butter and the brown sugar together until they are light and fluffy. Add the egg yolks and the flour and beat well.

Lightly beat the egg white along with a rounded 1/2 teaspoonful measure of the dough.

Form the dough into balls and then dip each ball into the egg whites and then into the chopped peanuts.

Place the balls on the cookie sheet, using fingertips to make a small depression in each one.

Bake for 5 minutes.

Remove the cookie sheet from oven and press the centers again. Return the cookies to the oven and bake 20 minutes longer.

Cool completely and then fill the centers with your favorite jelly.

Enjoy each peanut cookie recipe here and check back often for more.