This is probably the only peanut or peanut butter containing recipe you are likely to see posted on this blog. If you are a fan, then you may substitute them in place of the nuts in other recipes I post. Most likely many were originally recipes that used peanuts (otherwise known Goober Peas; peanuts are actually a legume rather than a nut).
I do not eat peanuts or anything with peanuts myself. I am not allergic but in childhood I simply got to the point where I couldn’t stand eating them. My maternal grandfather brought 2 to 3 large paper grocery bags full of fresh peanuts from his farm every single weekend. There were milk glass dishes throughout the house full of peanuts and the house constantly smelled of our mother’s oven roasted and boiled peanuts. However, he wasn’t just a simple peanut farmer. He also served in the army. Additionally, burlap sacks of peanuts were used to conceal, protect, and deliver his homemade liquor throughout an otherwise dry county to those who didn’t care to — or were unable — to make the trip across the county line to imbibe. He died when I was 7 years old of an accidental gunshot wound that happened while walking home after making a delivery. Two men were arguing with one another across the street. One of the arguing men pulled a gun on the other, there was struggle, and the gun went off. He passed away in the hospital a week later.
My Paw-Paw, F. B. Weir, in his army uniform, and him being held as a baby.
So — this is the ONLY peanut containing recipe I have ever actually bothered to make (actually using peanuts that is) in my lifetime. I did so only as an act of love — because my late husband loved them so much. Since he passed away earlier this year, I doubt that I will ever be making these cookies again — unless our son happens to request them — but doubtful since our son isn’t really all that big on most sweets other than a few certain cakes, fruit or pecan pies, and blueberry scones.
Otherwise, I have always used pecans, walnuts, almonds, cashews, Brazil nuts, hazel nuts, macadamia nuts, etc. in place of peanuts in any recipes that call for them and I use nut butters such as almond and pecan butter in place of peanut butter. You can make the same kind of switch and use peanuts or peanut butter instead if you like in other recipes I post containing nuts.
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M. C. Fried (1951-2018)
This was my late husband’s most favorite of all peanut butter cookies to bake or have me bake for him during the Christmas holiday. He adapted it slightly from his grandmother’s “Red Skinned Peanut Butter Cookies” recipe — and later adapted it again to include some substitutions for health reasons — and later still to adjust for living at higher altitudes.
He loved Spanish peanuts and absolutely insisted that the cookies be topped with the whole unsalted Spanish peanuts — red skins intact — just like his grandmother made them.
His first adaptation was to use fresh ground unsalted Spanish peanuts (no skins) to make freshly ground peanut butter instead of using commercial chunky peanut butter from a jar. Later, adjustments to oven temperature and baking times also had to be made after we moved to a higher elevation.
If I make them, I use a stand mixer, but he preferred to do it the way his grandmother did — using an electric hand mixer to cream together the butter mixture, blending or whisking in the eggs, then mixing the rest by hand using a wooden spoon. He also sifted the dry ingredients together as she did — which I found unnecessary for this particular recipe if using a stand mixer and following slightly different steps.
Red Skinned (Spanish Peanut Topped) Peanut Butter Cookies
Recipe by M. C. Fried (1951-2018) adapted from his Grandma Martin’s “Red Skinned Peanut Butter Cookies” recipe.
Yield: Makes between 2-1/2 to 3 dozen cookies.
1/2 cup shortening, room temperature (substitute 1/2 cup Smart Balance or Land O’ Lakes margarine)
1/2 cup unsalted butter, room temperature (do not substitute)
1 cup natural (no salt, not toasted) ground peanut butter using skinless, unsalted Spanish peanuts (for this the skins are removed)
1 cup sugar (substitute 1 cup granulated sucralose)
1 cup packed dark brown sugar (substitute 4 Tbsp. molasses plus 3/4 cup granulated sucralose)
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt (substitute No.Salt potassium chloride)
Topping:
unsalted, unpeeled, red skinned Spanish peanuts, skins remaining always
Make natural finely ground Spanish peanut butter using a commercial grinder found in the bulk section of some stores or co-ops or in the food processor at home from skinless Spanish peanuts. It should be smooth but grainy with very tiny bits of peanuts dispersed moderately to heavily throughout.
Preheat oven to 350 F degrees (higher elevations of 3000 ft and up: 375 F degrees)
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Mixing by hand (His preferred method):
In a medium bowl, using an electric hand mixer, cream shortening, butter, peanut butter, and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition using an electric hand mixer or a sturdy metal whisk.
In large bowl, sift together flour, baking soda and salt. Create a large well or depression in the center.
Pour the creamed mixture into the well and mix well using a large wooden spoon.
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Using stand mixer (My own preferred method):
Using the whisk attachment, cream together shortening, butter, peanut butter, and sugars until light and fluffy.
Add eggs, salt, and baking soda and mix to combine well.
Using paddle attachment, add flour a little at a time mixing well after each addition. Stop to scrape sides and bottom of bowl and the paddle as needed with a rubber spatula.
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Roll into balls using a two level measuring spoons packed with dough for each ball.
Place 3-1/2 inches apart on parchment paper lined baking sheets.
Flatten balls into cookies with a dinner fork and use the fork to create a traditional cross hatch or tic-tac-toe board pattern to ensure even baking and crispness.
Top with whole red skinned Spanish peanuts one at a time and press lightly — partially seating each into the dough just enough to secure and prevent it from rolling off. The red outer skins may loosen a bit in the process; do not remove.
Bake 8 -16 minutes. (Bake times differ with oven variations, altitudes, and the thickness of the cookies)
Slide the parchment paper with cookies onto counter or table top to cool completely. Store in cookie jar or other covered container at room temperature.
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