Peanut Cookies

1/2 cup (1/4 lb) butter or margarine, softened

1 1/4 cups packed dark brown sugar

1 egg

1 tsp vanilla

1 1/2 cups sifted all purpose flour

1/2 tsp double acting baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 cup milk

1 1/2 cups high protein cereal

1 can (6 1/2 oz) salted peanuts (1 1/3 cups)

Beat butter and sugar thoroughly in large bowl. Add egg and vanilla and beat mixture until light and fluffy. Sift flour, baking powder, baking soda, and salt together. Add flour mixture alternately with milk, mixing well after each addition. Stir in cereal and nuts.

Drop level tablespoonfuls of dough onto greased baking sheets. Bake in 375 degree F oven 8 minutes or until lightly browned at edges. Cool cookies on racks. Makes about 5 dozen.

 

Appetizing Bran Cookies

1/4 cup butter or other fat

1/2 cup sugar

1 egg

3/4 cup sugar

1 teaspoonful baking powder

1/4 teaspoonful salt

1/2 teaspoonful cinnamon

1/4 teaspoonful cloves

1/4 teaspoonful allspice

1/2 cup raisins

1/4 cup walnut meats

1 cup Post's Flakes

1/4 cup milk

Cream butter and sugar. Add beaten egg. Mix well. Sift flour, baking powder, salt and spices together. Add to egg mixture, together with raisins, nuts, Post's Flakes and milk. Mix. Drop from teaspoon on greased tins and bake in moderate oven. This makes 36 cookies.

*Recipe from cereal box.

Old-Fashioned Sugar Cookies

1 cup Domino granulated sugar

1/2 teaspoon salt

3/4 cup soft butter or margarine

1 egg

1 teaspoon grate lemon rind

1 teaspoon vanilla extract

3 cups sifted all-purpose flour

1 teaspoon double-acting baking powder 

Egg white, slightly beaten

Domino granulated sugar

Cream sugar, salt and butter or margarine thoroughly. Beat egg, lemon rind and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually add into creamed ingredients.

Roll dough 1/8" thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheet. Brush with egg white; sprinkle with sugar. Bake in moderate oven (350 degrees F) 11-12 minutes or until light brown around edges. Remove to cooling rack. Store in airtight container. Yield: about 7 dozen cookies.

*Recipe printed on sugar bag.