| 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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”