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INGREDIENTS

1 c Granulated sugar
1/2 c Butter
2 Eggs
1 1/2 ts (level) of soda
1 c Brown sugar ; packed
1/2 ts (level) salt
1 c Cream-style peanut
1/2 c Vegetable shortening
2 1/2 c Flour, all-purpose
1 Level teaspoon baking

Servings

INSTRUCTIONS

My great, great grandfather, Valentin Canalizo, who was president of Mexico in the mid 1800s, was found of peanuts I am told. He past down a great cooky recipe for Sukkot. Peanuts were only native to the Americas and was always an important part of the Jewish cooking of the Americas, never found in any other part of the world. My grandmother, abdopted the recipe slightly to modern food buying. They are best baked on a heavy cast aluminium sheet, rather than the thin cooky baking sheets which I refuse to use. They are milchig but could be made parve. Preheat oven 375 degrees. Mix the butter, shortening, peanut butter and egg thoroughly. Blend the dry ingredients(white sugar, brown sugar, flour, baking powder, soda and salt) in a sifter. Sift into the first mixture and blend together well. Roll out dough about 1/4 inch thick. Cut into strips about 2 1/2 inches long and 1 1/2 inches wide or if you have a cooky press with attachment that gives a washboard design, press out dough in strips of 2 1/2 inches wide. Place on ungreased heavy aluminum sheet. Bake about 8 minutes in oven preheated 375 degrees. Posted to JEWISH-FOOD digest V97 #034 From: "HILLEL Y. CANALIZO" Date: Mon, 23 Sep 1996 20:10:46 -0500

NOTES

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Peanut Cookies

1 c Granulated sugar 
1/2 c Butter 
2  Eggs 
1 1/2 ts (level) of soda 
1 c Brown sugar packed
1/2 ts (level) salt 
1 c Cream-style peanut 
1/2 c Vegetable shortening 
2 1/2 c Flour, all-purpose 
1  Level teaspoon baking

My great, great grandfather, Valentin Canalizo, who was president of Mexico  in the mid 1800s, was found of peanuts I am told. He past down a great  cooky recipe for Sukkot. Peanuts were only native to the Americas and was  always an important part of the Jewish cooking of the Americas, never found  in any other part of the world. My grandmother, abdopted the recipe  slightly to modern food buying. They are best baked on a heavy cast  aluminium sheet, rather than the thin cooky baking sheets which I refuse to  use. They are milchig but could be made parve.    Preheat oven 375 degrees.    Mix the butter, shortening, peanut butter and egg thoroughly. Blend the dry  ingredients(white sugar, brown sugar, flour, baking powder, soda and salt)  in a sifter. Sift into the first mixture and blend together well.    Roll out dough about 1/4 inch thick. Cut into strips about 2 1/2 inches  long and 1 1/2 inches wide or if you have a cooky press with attachment  that gives a washboard design, press out dough in strips of 2 1/2 inches  wide. Place on ungreased heavy aluminum sheet. Bake about 8 minutes in oven  preheated 375 degrees.    Posted to JEWISH-FOOD digest V97 #034    From: "HILLEL Y. CANALIZO" <HILLEL.CANALIZO@worldnet.att.net>    Date: Mon, 23 Sep 1996 20:10:46 -0500

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Nutrition

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Serving Size: 1 Serving (1586g)
Recipe Makes: 1 Servings

Calories: 5707
Calories from Fat: 2223 (39%)

Amt Per Serving		% DV

	Total Fat 247g	329 %
	Saturated Fat 99.8g	499 %
	Monounsaturated Fat 85.4g
	Polyunsanturated Fat 40.2g
Cholesterol 2359mg		726 %
Sodium 1486.7mg		51 %
Potassium 1585mg		42 %
Total Carbohydrate 799.2g		235 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 791.6g
Protein 93.3g		133 %
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Calories per serving: 5707

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