FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR]
Cream 1/2 cup shortening, add gradually 1/2 cup brown sugar and cream well. Blend in 2 tablespoons of beaten egg (reserve rest of egg), 1 teaspoon vanilla then beat well.
Sift together 1 cup sifted flour, 1/4 teaspoon soda and 1/4 teaspoon cinnamon. Then add 1/2 cup finely chopped salted peanuts; mix thoroughly.
Spread or pat dough on greased baking sheet (14x10), brush with remaining egg, sprinkle with 1/2 cup salted peanuts. Bake at 325 degrees for 20 to
From Mildred Dulany (Alvadore Church Recipes 1950s)
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