Peanut-Butter
Drops
Ingredients
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
Method
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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