Salted Peanut Crisp Grandma Robinson Recipes

Steps:

• Beat butter, shortening, eggs and vanilla until fluffy.
• Mix flour, soda and salt in a separate bowl.
• Slowly add flour mixture to butter mixture.
• Mix until well blended.
• Stir in peanuts.
• Drop by rounded teaspoons on greased cookie sheet.
• Flatten with bottom of greased glass dipped in sugar.
• Bake 350 degrees for 10 minutes.

Steps:

• 1. Mix and drop by spoonfuls. Flatten out.
• 2. There were no baking directions.
• 3. I googled, what would be a peanut thin cookie...says bake on parchment paper, at 350 degrees, 5 min. I would assume that a peanut thin would be what Grandma would have called a crisp.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
• Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.

Steps:

• Heat the water to boiling. I use our electric water boiler which holds 7 cups, so need to do it in two batches. In a large, 5-6 quart, heat safe container, dissolve the salt in the water. Add the peanuts, stirring so that everyone is submerged and coated with the brine. Take a plate or pie pan and set it on top of the floating peanuts to make sure they stay that way. Stir them once every hour over the next 5 hours.
• After 5-6 hours, pour off the water using a colander or strainer and rinse slightly. You'll be amazed at how much dirt has come off of them, but they are a natural product grown in the soil. And in my case, the produce market is somewhat "open air" and the bins are not covered, so the birds like to sort through them for loose nuts. You'll want to get the dirt off, but if you over rinse, you'll also remove too much of the salt.
• On two half-sheet pans, it might take more if you have smaller cooking sheets, place a baking cooling rack in side. I use ones that have both the vertical and horizontal wires. Divide the peanuts between the racks and allow them to dry. Depending on the relative humidity of the house, this could take the better part of 2-3 days. Stir occasionally. You might be able to speed this up with a food dehydrator or placing them in front of a fan.
• When the nuts are dry, remove the baking racks from the pans. Put the racks in the center of the oven and preheat to 350 degrees F. Roast for 25-30 minutes, stirring at the 15 minute mark. Check them at 25 and again at 30, depending on how roasted you like them. I have a smallish oven, so do them on two racks, and also switch racks at the 15 minute mark. The nuts roast best when they are in a single layer.
• If you want to roast them without salt, you must still wash the nuts, but as they are not soaked in the brine, they will take less time to dry out.
• If you wanted to make "hot" or spicy nuts, some liquid hot sauce into the brine would work, but I've not had that request, so can't tell you how much to use.
• This amount of brine could actually handle another pound of peanuts, but 2 pounds is about all we can eat in a reasonable amount of time.
• Also, 1/3 cup of peanuts, out of the shell is considered 1 serving. I have no idea how many peanuts in the shell would give you 1/3 cup!

Steps:

• Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
• Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.