Salted Peanut Cookies

Homemade is Best

Hello,

Getting a peek behind the scenes at how a small business runs can be eye-opening. Catering companies often operate with mainly freelance help, must constantly hustle for new clients, prep and serve from unfamiliar kitchens, and yet have their work be picture-perfect, tasty, and served on time. It can be fast-paced and physically exhausting. Working as an illustrator is also often as a freelancer so I would occasionally work as a cater-waiter. I worked a couple of times a month for a one-woman operation that was run out of the proprietor’s Manhattan loft. Elyse, not her real name, was fun to work for because she included me in food prep in addition to serving and even hired me to bake desserts for some of her events. However, there was a flip side to the situation. I suspect she got some gigs because her prices were on the low side. This led to her cutting corners on the food. One time I had to tell guests at a wedding that we had run out of coffee. As I recall, we had a 10 oz bag of Cafe Bustelo for probably a hundred guests! Elyse was incapable of being embarrassed when these situations arose and remained unperturbed in front of her staff and the client.

On the second or third Tuesday of each month, Elyse had a standing gig to cater a sit-down dinner at a fraternal men’s organization. The men first held a meeting in private. Afterward, about thirty men in tuxedos would gather at a long mahogany table in the formal dining room of their club. I vaguely remember heavy drapes, a fireplace, and, of course, a bar to pour snifters of brandy after dinner. The atmosphere was decidedly old-fashioned and I often felt as if I had stepped onto a movie set. I have relatives who were Masons, but although the behind-the-scenes of the meetings were also kept secret, Tuxedos were not involved. The men were unfailingly polite and never complained about the paltry portions that we served. As I recall, one dessert that I made for these events was carrot cake. Plates of cookies were also circulated along with coffee.

Based on what I have described you may conclude that my desserts were somehow sub-standard. I prefer to think that it was a matter of convenience for Elyse to have me show up at an event with dessert in hand. I’m sure that it was a money-saver for her and I think she liked to tell guests that the baked goods were homemade. The truth of the matter is that many types of cookies especially just taste better when they are made in small batches. These Salted Peanut Crisps fall into this category.

Salted Peanut Crisps

Ingredients

1 stick butter

3/4 cup brown sugar

1 egg

1 t. vanilla

1 1/2 cups unbleached flour

1/4 t. soda

1/2 t. salt

1 cup salted peanuts (not lightly salted)

Directions

Preheat oven to 375 degrees.

In a large bowl mix butter, sugar, eggs, and vanilla thoroughly. In a separate bowl sift together flour, soda, and salt. Add the dry ingredients to the butter mixture. Mix in peanuts. Drop rounded spoonfuls about 2" apart on a greased baking sheet. Flatten with a buttered glass dipped in sugar. Bake for 8 to 10 minutes or until golden brown.

Makes about 5 dozen cookies.

Tip from my mom: Store a small crust of bread in the container with your brown sugar to keep it moist. I think the sugar prevents the bread from becoming moldy.

Thank you for reading!

Vicki