| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Americas | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Vegetable shortening |
| 1 | c | Granulated sugar |
| 1 | c | Packed brown sugar |
| 1 | c | Cream-style peanut butter(oil cup before for ease) |
| 2 | Eggs | |
| 2 1/2 | c | Flour, all-purpose |
| 1 | Level teaspoon baking powder(fresh) | |
| 1 1/2 | ts | (level) of soda |
| 1/2 | ts | (level) salt |
INSTRUCTIONS
My great, great grandfather, Valentin Canalizo, who was president of Mexico in the mid 1800's, was found of peanuts I am told. He past down a great cooky recipe for Sukkot. Peanuts were only native to the Americas and was always an important part of the Jewish cooking of the Americas, never found in any other part of the world. My grandmother, abdopted the recipe slightly to modern food buying. They are best baked on a heavy cast aluminium sheet, rather than the thin cooky baking sheets which I refuse to use. They are milchig but could be made parve. Preheat oven 375 degrees. Mix the butter, shortening, peanut butter and egg thoroughly. Blend the dry ingredients(white sugar, brown sugar, flour, baking powder, soda and salt) in a sifter. Sift into the first mixture and blend together well. Roll out dough about 1/4 inch thick. Cut into strips about 2 1/2 inches long and 1 1/2 inches wide or if you have a cooky press with attachment that gives a washboard design, press out dough in strips of 2 1/2 inches wide. Place on ungreased heavy aluminum sheet. Bake about 8 minutes in oven preheated 375 degrees. Posted to JEWISH-FOOD digest V97 #034 From: "HILLEL Y. CANALIZO" <HILLEL.CANALIZO@worldnet.att.net> Date: Mon, 23 Sep 1996 20:10:46 -0500
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