25 Minutes. Do not overbake.
-Break into small pieces
-while warm.
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR]
Cream 1/2 cup shortening, add gradually 1/2 cup brown sugar and cream well.
Blend in 2 tablespoons of beaten egg (reserve rest of egg), 1 teaspoon
vanilla then beat well.
Sift together 1 cup sifted flour, 1/4 teaspoon soda and 1/4 teaspoon
cinnamon. Then add 1/2 cup finely chopped salted peanuts; mix thoroughly.
Spread or pat dough on greased baking sheet (14×10), brush with remaining
egg, sprinkle with 1/2 cup salted peanuts. Bake at 325 degrees for 20 to
From Mildred Dulany (Alvadore Church Recipes 1950s)
From
Yields
6 Servings