Using brown sugar.
A bit more detail is provided in this version from the November 27, 1920 edition of The Boston Globe:
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Peanut Butter Cookies
Dear Sisters–Perhaps some one would like my recipe for peanut butter cookies as they are both good and economical to make: 2 level Tablespoons butter, 1/2 cup peanut butter, 1 level cup sugar, 1 egg beaten light, 1/3 cup milk, 2 level cups flour, 4 level teaspoons baking powder, 1/4 level teaspoon salt. Cream butter, add peanut butter and cream again, gradually beat in sugar, add egg, milk, flour, baking powder and salt and mix to dough. Knead slightly, roll into thin sheet and cut into rounds. Dredge with sugar and bake in fairly hot oven until a delicate brown. Lezah. |
This recipe is from the ninth page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Peanut Butter Cookies Agnes
1 c. sugar
1 c. medium brown sugar
1 c. peanut butter
1 c. butter
3 eggs
1/2 tsp. salt
2 tsp. baking soda
3 c. cake flour