welcome friends welcome back to another
Sunday morning and the old cookbook show today we’re going to do something out of
the metropolitan cookbook and this was published in 1918 by the Metropolitan
Life Insurance Company for their policyholders and there’s quite a bit of
information in the front of this pamphlet all about what you should eat
during a day in order to be healthy and what the requirements are and they’re
quite interesting because in 1918 the expectation is quite different than it
is today in 2019 so the recipe we’re going to do is for a peanut cookie and a
quite an interesting one because it’s not a peanut butter cookie I love peanut
butter cookies but this one just uses peanuts and I’m really looking forward
to see how this turns out so we’re gonna start out by creaming some butter and
the recipe just asks for fat I’ve put in butter cuz that’s what I want to use in
these cookies once the butter is softened I put in the sugar and what’s
really interesting is this makes a very small batch of cookies I think because
that’s only two tablespoons of butter once that’s all creamed together we put
in one egg and continue beating that in okay we’re done with the beater and now
I’m going to mix into this flour some salt and some baking powder and we’ll
just give that a quick stir just to make sure it’s all mixed together now the
book says that you’re supposed to sift these together and I guess I should and
in 1918 it would have been very important to sift it together because
flour would have been different there could have been bugs that could have
been clumped there were a whole pile of other reasons why you would have sifted
in 2019 that’s not such a big deal and I’m not going to I’m not gonna worry
about it now I just dump this in apparently and mix it together somehow this says it’s gonna make 24
cookies I imagine they are 24 super tiny little cookies next to go in here is
some milk and not very much milk it says two tablespoons so I have a two
tablespoon measuring spoon and a lot of people ask me about this yes it is two
tablespoons it’s made by all-clad if you were looking for it out there in the
wild and go two tablespoons next in are the peanuts and it says one teaspoon of
lemon juice so I’ve got a fresh lemon I’m just gonna squeeze some in I’m gonna
say that’s about right and then we’re just gonna mix this together now as far
as cookie dough goes this is quite loose I’m a little bit interested I thought I
could use a scoop like I would normally with cookies but I don’t think I can I
don’t know that it’ll come out let’s give it a shot first let’s see will it
come out oh maybe just hmm okay we’re gonna use the scoop so I ended up with
15 cookies not 24 but judging by what the book says at the beginning
it wouldn’t surprise me if these were meant to be much smaller well I
definitely know they were meant to be much smaller so it says to put half of a
peanut on top of each cookie before you bake it these are gonna be good
these are gonna be good hey Glenn did you actually put a peanut
in each one or is this just that many peanuts and they just randomly all seem
to be in the middle no I of course I put it I put a peanut in every one I made
them with care except for this one I ran out of peanut halves oh so these are
just peanut cookies so they’re not peanut butter cookies
you just put chopped up peanuts in okay and the dough is a little weird so I
don’t know what to expect okay it looks like a cookie
it looks like it’s crispy like it’s got lots of butter in it no there’s two
tablespoons of butter huh like it’s there’s no that’s crispier than I would
have expected right like that looks well they spread quite a bit I was afraid
they were gonna spread but they spread and then they puffed up it’s more like a
little cake mm-hmm absolute taste like soft peanut brittle mm-hmm pretty nutty
for those of you who can’t chew peanut brittle this could be your solution if
you’ve ever had a Madeleine mmm it has that texture I’m up for the crunchy
peanut therefore the crunchy well the peanuts chopped up right so I put them
on I like chopped them up but you could probably chop them finer than I did but
I thought oh I’d like tucking it bits in it
mm-hmm I actually really like these cookies okay so you’re expecting a
peanut butter cookie no it’s not super sweet no they’re they’re really they’re
literally is nothing in this cookie I read through that recipe and I thought
two tablespoons of butter two tablespoons of but and it only makes one
pan of cookies which is really great even though it says makes 24 there’s no
way they never match do they no never no I think it’s interesting dude it doesn’t
say it doesn’t say two tablespoons of milk it actually says two tablespoons of
fat butter this is fat you just make it with all sorts of things so would be
whatever fat you you want to use so you you could use lard or shortening butter
you could use you wanted to use coconut oil you could use coconut oil yeah so
you go the exception the egg I was gonna say could be vegan but no no you’ve got
a you’ve got an egg in it yeah what do you do next substitute you could use an
egg sucker yeah but it’s I really like it I’m in I
feel you know you could add other things that complement peanut flavours I bet a
little cardamom in where there would be very nicely yep a couple of chocolate
chips in this would be chocolate chips I think you could all probably also add a
couple bit of dried fruit like a cherry or yes yes
as it goes you’re gonna say it aren’t you can change it up make it your own so
I’m pretty pleased with these if you’re looking for that crispy crunchy cookie
this isn’t it this is more like a Madeleine it’s more like a little tiny
cake but they’re fantastic thanks for stopping by
see you again soon you

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