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Cracker Jills

by | Oct 5, 2019 | 1 comment

AuthorRetroRuth

From Wisconsin Electric Holiday Cook book, 1971

Tested Recipe!

[cooked-sharing]

 ½ cup butter
 3 oz cream cheese
 1 ¼ cups brown sugar
 1 egg
 2 cups sifted all-purposed flour
 ½ tsp baking soda
 ¼ cup dark corn syrup
 1 cup salted Spanish peanuts
 2 cups coarsely crushed soda crackers
 Powdered sugar for rolling
1

Cream butter and cream cheese; add sugar gradually; beat in the egg.

2

Blend in flour, baking soda, and syrup. Fold in peanuts and crackers. These can be made right away or chilled until ready to bake.

3

Scoop out tablespoon-sized balls with your cookie scoop or a spoon. Roll in powdered sugar. Place on lightly greased or parchment covered cookie sheet and bake at 350 degrees for 14 minutes. Makes 30 cookies.

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Ingredients

 ½ cup butter
 3 oz cream cheese
 1 ¼ cups brown sugar
 1 egg
 2 cups sifted all-purposed flour
 ½ tsp baking soda
 ¼ cup dark corn syrup
 1 cup salted Spanish peanuts
 2 cups coarsely crushed soda crackers
 Powdered sugar for rolling

Directions

1

Cream butter and cream cheese; add sugar gradually; beat in the egg.

2

Blend in flour, baking soda, and syrup. Fold in peanuts and crackers. These can be made right away or chilled until ready to bake.

3

Scoop out tablespoon-sized balls with your cookie scoop or a spoon. Roll in powdered sugar. Place on lightly greased or parchment covered cookie sheet and bake at 350 degrees for 14 minutes. Makes 30 cookies.

Notes

Cracker Jills
IngredientsDirections

1 Comment

  1. Ruth Ann Fraser
    Ruth Ann Fraser on December 16, 2020 at 2:32 am

    My dad used to love my peanut brittle, so I thought I’d make some of these for him instead this year. They are so good, and not a trace of cracker-i-ness! These are a keeper recipe for sure.

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