Jumbles No. 2

Name: Jumbles No. 2
Ingredients: 1.5 cups Butter; 2 cups Sugar; 6 Eggs; 1.5 pints Flour; 0.5 cup Corn Starch; 1 teaspoon Royal Baking Powder; 1 teaspoon Royal Extract Lemon; 0.5 cup Chopped Peanuts; 0.5 cup Granulated Sugar (For coating)

A classic cookie recipe from the late 19th century, featuring a simple dough rolled in chopped peanuts and sugar, then baked to a golden brown.

Ingredients

1.5 cups Butter
2 cups Sugar
6 Eggs
1.5 pints Flour
0.5 cup Corn Starch
1 teaspoon Royal Baking Powder
1 teaspoon Royal Extract Lemon
0.5 cup Chopped Peanuts
0.5 cup Granulated Sugar (For coating)

Instructions

1In a large bowl, beat together 1 1/2 cups of butter and 2 cups of sugar until smooth and creamy.
2Add 6 beaten eggs to the butter and sugar mixture. In a separate bowl, sift together 1 1/2 pints of flour, 1/2 cup of corn starch, and 1 teaspoon of Royal Baking Powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 teaspoon of Royal Extract Lemon.
3Flour a board or countertop. Roll out the dough rather thinly. Cut out cookies using a biscuit cutter. In a shallow dish, mix together 1/2 cup of chopped peanuts and 1/2 cup of granulated sugar. Roll each cookie in the peanut and sugar mixture to coat.
4Preheat oven to 425°F (220°C). Lightly grease a baking tin. Place the coated cookies on the prepared baking tin. Bake in a rather hot oven for 8 to 10 minutes, or until golden brown.