"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Peanut Jumbles Recipe

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This recipe for Peanut Jumbles, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Close
Added: Monday, January 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. unsalted butter, slightly firm
3/4 c. creamy peanut butter
1 c. lightly packed dark-brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. whole salted peanuts

Directions:
Directions:
Heat oven to 375 F. Line the cookie sheets with baking parchment.

Strain together the flour, baking powder, salt and baking soda. Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Blend in the peanut butter. Gradually add the dark-brown sugar, then the granulated sugar and beat until lightened in color, about 2 minutes. Blend in the eggs, one at a time, then the vanilla.

Reduce the mixer speed to low. Add the dry ingredients in three additions and mix just until combined. Using a large, rubber spatula, fold in the peanuts. Drop golf ball-size mounds of dough from the tip of a tablespoon onto the cookie sheets, placing them 2 inches apart.

Bake for 10-11 minutes, until golden brown.

Number Of Servings:
Number Of Servings:
4 dozen, 2 1/2
Personal Notes:
Personal Notes:
Christmas 2005 was the first time I made these cookies. The taste was great but the whole peanut appearance was too lumpy. I think in the future I would chop the peanuts before adding them to the recipe..

 

 

 

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