Molly: The cookie, and this was a looooong time ago, was not a sugar cookie, and it was not a peanut butter cookie. Perhaps more like a choc. chip w/o chips, but as I remember it was so -- plain is the best way to describe it. I don't think it was terribly buttery either. I am probably asking for too much and don't want to be a bother. By the way I just made the cookies (I ordered the vanilla stuff and I ordered the ammonia stuff but made the cookies w/o either) and wow! they are incredible! Don't bother with this silly request because I am sure you have better things to do. I tried on Google to search for "crispy cookie with peanuts" but only got pgs. of peanut butter cookie recipes. Here is something I wonder about, though. When the ammonia stuff comes, in all recipes containing baking soda, do you do an exact switch measurementwise for the ammonia? Thanks. Vilma
Vilma, I'll look for those cookies - I have a vague memory of my aunt having given me a recipe from my grandma... I'll see if I can find it. As for the baker's ammonia, you'll use a lot less of it in cookies and crackers. For crisp cookies/crackers, try substituting 1/4 to 1/2 teaspoon for the baking soda or baking powder in your recipe. PJHOK, not exactly, but try this:
Crunchy Nut Cookies
1 cup granulated sugar
1 cup brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
3 cups all-purpose flour (King Arthur, of course)
1 cup nuts
Mix the sugars, shortening, eggs, and vanilla. Add the baking soda, salt, and flour. Stir in the nuts. Drop by tablespoonfuls onto a greased cookie sheet, and flatten with a glass dipped in sugar. Bake at 375°F for 8 to 10 minutes. Makes about 5 dozen.
Maybe you could press nuts into the tops of the cookies? This sounds like a plain, old-fashioned cookie, crunchy/hard, not soft. Let me know what you think - PJH
January 23, 2009 at 7:16pm