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1/2 cup Shortening (part butter) . . . 1/2
cup Peanut Butter . . . 1/3 cup Brown
Sugar (packed in cup) . . . 3/4 cup Dark
Corn Syrup . . . 1 Egg . . . 2 cups sifted
GOLD MEDAL "Kitchen-tested" Flour . . .
3/4 tsp. Soda . . . 1/2 tsp. Baking Powder
1/4 tsp. Salt
(Note: In the Southeast, where Gold
Medal "Soft Wheat" Flour is sold,
use 2 1/4 cups flour, 1/2 tsp. soda)
CREAM shortening, peanut butter
together. Add brown sugar grad-
ually, creaming thoroughly. Add
corn syrup gradually, beat well.
Gradually add well beaten egg.
Sift flour, soda, baking powder
and salt together, and stir into
creamed mixture . . . blending
thoroughly. Chill . . .Form into
balls size of a walnut. Place on
lightly greased heavy baking sheet.
Flatten with fork dipped in flour,
to make criss-cross pattern. Bake
about 10 min. in quick moderate
oven (375°). Makes about 4 doz.
cookies (2 1/2" in diameter).