I remember these cookies as being my Grandfather Owen's favorite. Pale and sweet with salty peanuts inside and just a touch of sugar on top, I distinctly remember sitting next to Grandpa at the end of their long table while he topped his lunch off with a cup of coffee and one of these sweet/salty cookies.
Betty Crocker noted these cookies as "The Best Cooky of 1950-1955" in the Betty Crocker Cookie Book. Never one to leave well enough alone, I doubled the vanilla, substituted dark brown sugar for the brown sugar, and used toffee peanuts instead of salted party peanuts. While I'm not sure Grandpa would have approved, I prefer the taste and texture. If you want to push the sweet salty thing a little further, you can mix a little sea salt into the sugar before pressing it into the formed cookie.
Grandpa always sat with his back to the view - an expansive landscape of water and rolling Ozark hills. If I had to guess, it was because he rather enjoyed the view AT the table. His family. I never went a day wondering if he loved me - it was a certainty. I miss him every day. These are for you Grumps!
Salted Peanut Crisps
after Betty Crocker's Cookie Book
1/2 cup vegetable shortening
1/2 cup butter (softened)
1 1/2 cups dark brown sugar
1 Tablespoon vanilla
2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups toffee peanuts
Preheat oven to 375 degrees. Cream vegetable shortening, butter and sugar until light in color - 5 minutes or so. Add eggs and vanilla.
In a seperate bowl, stir together dry ingredients (flour, soda, salt) and then add, all at once, to butter mixture and stir to combine. Add peanuts.
Form into tablespoon size balls and place 2 inches apart on a lightly greased cookie sheet. Dip a glass into granulated sugar and then flatten the cookies with the glass.
Bake 10-12 minutes until the edges are just starting to brown. Cool completely before eating - the peanuts taste really weird if you don't.
*Special thanks to my "food stylist in training" - Olivia - for the photo.