Peanut Wafer Cookies

Old School Pastry: Peanut Recipes

This classic recipe comes from my 1927 copy of The Rumford Complete Cook Book by Lily Haxworth Wallace who was a “Lecturer, Teacher, and Writer on Domestic Science.” It calls for mixing the dough, rolling out thinly, and then cutting with a round cutter.

Old School Pastry: Peanut Recipes


Peanut Wafer Cookies
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  1. 1/2 cup butter (original recipe called for 1/2 lard and half butter)
  2. 1 cup sugar
  3. 1/4 cup cold water
  4. 1 cup finely chopped peanuts, unsalted
  5. 2 cups all purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1/4 teaspoon salt
  1. Preheat oven to 375 degrees F.
  2. Cream the butter and sugar together. Add in the nuts and water and mix well.
  3. Sift the flour and baking soda together. Add to the the creamed mixture.
  4. Roll out thinly, and cut into rounds.
  5. Bake on a sheet pan lined with parchment paper until crisp, about 8 minutes depending on size and thickness of cookies.
  6. Transfer to a cooling rack.
Adapted from Rumford Complete Cook Book, 1927
Adapted from Rumford Complete Cook Book, 1927
Old School Pastry

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