An updated twist and an old favorite!

    20 cookies







  • kitchentested


  • 1 cup all-purpose flour

  • ¼ tsp baking soda

  • ¼ tsp cinnamon

  • ⅛ tsp nutmeg

  • ½ cup vegetable shortening

  • ½ cup brown sugar, firmly packed

  • 1 egg, beaten

  • 1 tsp vanilla extract

  • 1 cup salted peanuts, chopped

  • ½ cup honey roasted cashews, chopped

  1. Whisk together the flour, baking soda, cinnamon and nutmeg and set aside.

  2. Cream together the shortening and brown sugar until light and fluffy. Add the vanilla extract and 2 tablespoons of the beaten egg and mix well. Slowly add the flour mixture, 1/2 cup salted peanuts and 1/4 cup honey roasted cashews and mix well.

  3. Place the dough in a greased 14×10-inch baking pan and press down to fill the pan. Brush the dough with the remaining egg, sprinkle evenly with the rest of the peanuts and cashews, and press the nuts gently in to the surface.

  4. Bake at 375 degrees for 20-25 minutes. Your house will smell like you are actually making peanut brittle just like mom used to make.

  5. Let them cool for 15 minutes and while still a bit warm, break the cookies in to pieces, just like you would a traditional peanut brittle. You can break the pieces as large or small as you want. You can probably get 20 pieces from this one batch of cookies and the recipe is very easy to double.

  6. These cookies freeze very well!




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Average user rating from: 1 user(s)

3.0   (1)


Reviewed by avital
December 27, 2011

I made this recipe but didn't read the directions well enough, and added ALL the nuts to the batter and didn't reserve the extra half for the top. Oops. My husband liked them, but I thought the nutmeg flavor was too strong so I will probably just cut it out next time.

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