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Circus Cookies

April 29, 2016

When I was a little girl, my mom gave me my first cookbook entitled My First Cookbook that was published by Imperial Sugar.  Catchy titles like Humpty-Dumpty Eggs, Tiny Turtle Salad, and Hello Fruit Jello to simple recipes appealed to young bakers.  Circus Cookies is the name they gave to their peanut butter cookie recipe.  One type of cookie Kevin had never baked was a peanut butter cookie so when he wanted to make this type of cookie, my mind went straight to this recipe.  Thankfully, I had kept my recipe book and now it was time for a member of the next generation to bake a tried and true cookie baked by thousands of children across the United States in the sixties and seventies.  Thank you Kevin for bringing back wonderful childhood memories for me by using this recipe to bake peanut butter cookies.  Thank you Kickstarter Backers for backing this recipe.


sift flour and measure out 1 1/2 cups

1 tsp. baking soda

1/8 tsp. salt

1 egg

1/2 c. shortening

1/2 c. Imperial Brown Sugar

1/2 c. Imperial granulated sugar

1/2 c. peanut butter

1/2 tsp. vanilla


Set oven to 375 degrees F.  Put the measured flour back into the sifter.  Add the baking soda and salt to flour and sift together.  Break egg into small bowl.  Beat with fork till foamy.  In large bowl, cream shortening.  Slowly add both sugars.  Beat well.  Add beaten egg and beat well.  Stir in peanut butter and vanilla.  Gradually stir in flour mixture.  Blend well.  With your hands, shape dough in small balls.  Place balls on cookie sheet.  Flatten with fork making crisscross marks on top.  Leave spaces between cookies.  Bake about 10 minutes.


From → Cookies

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