Happy Peanut Brittle Day! Here's a 1953 ad from French's for the $1,000 Peanut Brittle Cookies Recipe (1953).
Fill your cookie jar today with these really different, prize-winning cookies made with French’s pure vanilla and fresh-ground cinnamon. Best of Class Winner in Pillsbury’s Bake-Off!
PEANUT BRITTLE COOKIES
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter or other shortening
1/2 cup brown sugar, firmly-packed
3 tablespoons beaten egg
1 teaspoon French's vanilla extract
1 cup salted peanuts
Sift together flour, soda, cinnamon.
Cream butter, add sugar gradually, creaming well.
Add 2 tablespoons of egg and vanilla.
Blend in dry ingredients and 1/2 cup peanuts, finely-chopped.
Spread or pat dough on a greased baking sheet to a 14- by 10-inch rectangle.
Brush with remaining egg.
Sprinkle on 1/2 cup peanuts.
Bake in slow oven (325 F) for 20 to 25 minutes. Do not overbake.
Cut or break into pieces while warm.
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