|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Firmly packed dark brown sugar||2 Cup (32 tbs)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Eggs||2 , beaten|
|Unsalted peanuts||1 1⁄2 Cup (24 tbs), chopped|
|Golden raisins||1⁄4 Cup (4 tbs), chopped|
|Unbleached flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Curry powder||1 Tablespoon|
1. In a large bowl cream butter with brown sugar. Add vanilla and eggs, then mix in peanuts and raisins.
2. In a medium bowl sift together flour, baking soda, baking powder, salt, and curry powder. Add flour mixture to butter mixture and combine well.
3. Form dough into 2 cylinders, each about 1 1/2 inches (3.75 cm) in diameter. Wrap individually in waxed paper and freeze until firm.
4. Preheat oven to 350°F (175°C). While cookie dough is still frozen, cut each cylinder into 1/4-inch-thick (.6-cm) slices. Bake on ungreased baking sheets until lightly browned (12-15 minutes). Let cool on sheets about 5 minutes, then remove to racks.
Serving size: Complete recipe
Calories 7745 Calories from Fat 2648
% Daily Value*
Total Fat 306 g471.5%
Saturated Fat 134.7 g673.3%
Trans Fat 0 g
Cholesterol 906.8 mg302.3%
Sodium 2400.1 mg100%
Total Carbohydrates 1193 g397.6%
Dietary Fiber 36.2 g144.8%
Sugars 835.4 g
Protein 117 g233.3%
Vitamin A 125.2% Vitamin C 5.1%
Calcium 120.8% Iron 220.4%
*Based on a 2000 Calorie diet