Saturday, October 20, 2012

Peanut-Butter Drops

Peanut-Butter Drops


1½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cloves
¾ cup shortening
¾ cup chunk-style peanut butter
1 cup light-brown sugar, firmly packed
2 eggs
2 tablespoons milk
1 cup salted Spanish peanuts


1.                  Preheat oven to 375F.  Sift flour with soda, salt, ginger, cloves; set aside.
2.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, peanut butter, and sugar until light and fluffy.
3.                  Add eggs and milk; beat until smooth.
4.                  Stir in flour mixture and peanuts until thoroughly combined.
5.                  Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
6.                  Bake 10 to 12 minutes, or until golden-brown.  Let stand 1 minute before removing from cookie sheets.  Remove to wire rack; cool.
7.                  Makes about 3 dozen.

Peanut-Butter Drops were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Drop Cookies”, page 172 an edition of between 1950 – 1960s. 

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Shirley-Ann Pearman

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