Salted Peanut Crisps (1954)

Recipe is from the “Gold Medal Cookbook” (1954)

1 cup soft shortening (part butter)

1 1/2 cups light brown sugar (packed)

2 eggs

2 teaspoons vanilla

3 cups sifted Gold Medal flour

1/2 teaspoon baking soda

1 teaspoon salt

2 cups salted peanuts

Heat oven to 375 degrees. Mix the shortening, brown sugar, eggs, and vanilla thoroughly. Sift together the flour, baking soda, and salt, then stir in the peanuts. Drop rounded teaspoonfuls about 2 inches apart onto a lightly greased baking sheet. Flatten with the bottom of the glass dipped in water, then sugar. Bake 8 to 10 minutes. Makes about 6 dozen.