Peanut Cluster Cookies
Yield
2 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
milk
|
|
| 1 ½ | cups |
peanuts
salted, cocktail |
|
| 8 | ounces |
semi-sweet chocolate
semi-sweet, or milk, melted, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
| 355 | ml |
peanuts
salted, cocktail |
|
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet, or milk, melted, null, null |
|
Directions
Cream shortening and sugar until light and fluffy.
Beat in egg.
Stir together flour and baking powder; add this to creamed mixture alternately with milk, beginning and ending with flour.
Add peanuts with last addition of flour.
Drop by tablespoons onto greased sheet.
Bake at 350℉ (180℃) F for 18 to 20 minutes or until lightly browned.
Dip into melted chocolate.
Chill before serving.
