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Peanut Cookies

Peanut Cookies 1 cup chopped peanuts (salted or unsalted – but the salt adds a nice bite to the cookie) 2 tbsp. Butter 1 cup sugar 3 eggs 5 tbsp milk ¼ tsp. Salt 2 tsp. Baking powder Flour – enough to bring it all together and roll into small balls Directions: 1.Preheat the oven to 350°F. Butter a baking sheet or use a silicon baking pad. 2.In a bowl, cream the butter and sugar with an electric mixer until the mixture is light. Add the egg and milk. Beat well. Add the salt, baking powder, and enough flour to bring it all together (should not exceed one cup). Add peanuts and mix to combine. 3.Roll small balls, about the size of a TimBit and place 2 inches apart, on the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool and serve.

Butterscotch Cookies

Ingredients: Butter 1 Scant Cup Brown Sugar 2 Cups Eggs 2 Cream Tartar 1 Tsp. Vanilla 1 Tsp. Flour 3 Cups Walnuts or peanuts (optional) 1 Cup Directions: 1.In a large mixing bowl, combine butter and sugar and beat until mixed. 2.Add egg and vanilla and beat until combined. 3.In a small bowl, sift together flour and cream of tartar. Mix until combined and add nuts (optional). 4.Knead it into a loaf shape, wrap in wax paper and let stand overnight in the refrigerator. 5.Slice into several pieces (size according to how you like) and bake in moderate oven (350◦ f) for 10-14 minutes or until golden around edges. Tip: Texture can be very crisp. Suggested to be served as a good tea or coffee biscuit.