1 c Butter / margarine; softened 2/3 c Cocoa
1 1/2 c Sugar 3/4 ts Baking soda
2 ea Eggs 1/2 ts Salt
2 ts Vanilla extract 1 c Finely chopped peanuts
2 c All-purpose flour
Cream butter; gradually add the sugar, beating until light and
fluffy. Stir in eggs and vanilla.
Combine flour, cocoa, baking soda, and salt; add to creamed
mixture, beating well. Stir in the chopped peanuts.
Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake at
350 degrees F for 12 to 14 minutes. Cool cookies on wire racks.
Yield: about 5-1/2 dozen
Frmo Rhonda Cox of Oklahoma in October, 1983 “Southern Living” Typos
by Jeff Pruett
Yields
5 dozen
