Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
Yield: makes 2 Dozen
Time: 35 minutes
- 1 cup sifted flour
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. ground cinnamon
- 1 cup salted peanuts
- 8 Tbsp. softened butter
- 1⁄2 cup brown sugar, firmly packed
- 1 tsp. vanilla extract
- 1 egg, lightly beaten
- Preheat oven to 325°. Sift together flour, baking soda, and cinnamon in a small bowl. Finely chop half the peanuts. Combine with flour mixture and set aside.
- Beat butter in a medium bowl with a wooden spoon until light and fluffy. Add brown sugar gradually, beating until mixture is smooth. Add vanilla and 2 tbsp. of the beaten egg and beat well. Add flour-and-peanut mixture and mix thoroughly.
- Spread dough out to fit a greased 10” x 14” baking sheet. Brush with remaining beaten egg. Sprinkle with remaining peanuts. Bake until brittle is slightly golden and set, about 20 minutes. Do not overbake. Cut or break into pieces while warm.