Peanut Cookies

• 1/2 cup Crisco
• 1/2 cup sugar
• 2 tablespoons milk
• 1 egg
• 1 cup flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 3/4 cup [chopped] peanuts

Cream Crisco and sugar. Beat milk and eggs together. Sift flour, salt and baking powder together; add alternately with milk and egg to Crisco. Mix well and add chopped nuts. Drop by spoonfuls on greased pan 2 inches apart. Slow oven [275 to 300°F] 10 to 20 minutes.

Great-Grammy suggests a moderate oven [350°F]. She says, "If you substitute butter for Crisco, use a little less; Crisco has been homogenized and is not as dense."