Peanut Whirligigs (1951)

Peanut shortbread with a chocolate spiral? A 50s triumph!

The 1950s were a time for cookie whimsy. After the busy, industrious 1940s, many women were homemakers who wanted to perk up their daily activities. Cookie recipes during this period tend to have 'cute' names and incorporate some extra element of fun.

This Peanut Whirligig recipe won Mrs. May Kendrick of Akron, OH a senior prize in the 2nd Grand National Pillbury Recipe and Baking Contest in 1950, and one sees why in an instant. Not content with a simple drop or bar cookie, Mrs. Kendrick includes peanuts in her shortbread and adds a spiral flair. A triumph! But does it hold up today?

NOTE: in these entries, I will list the recipe as given, and then below will list any challenges or changes.

Peanut Whirligigs

from 100 Prize-Winning Recipes from Pillsbury's 2nd Grand National $100,000 Recipe and Baking Contest (1951)

Ingredients:

• 2 cups sifted Piilsbury's Best Enriched Flour* (NOTE: Yes, it's misspelled in the recipe!)

• 1/2 teaspoon salt

• 1/2 cup + 2 tablespoons butter

• 1/2 cup shortening

• 3 oz. cream cheese

• 1 cup sugar

• 1 teaspoon vanilla

• 3/4 cup ground salted peanuts

• 1/2 cup semi-sweet chocolate bits

*If using Pillsbury's Best Enriched Self-Rising Flour, omit salt.

Sift together flour and salt.

Cream 1/2 cup butter, shortening and cream cheese. Gradually add sugar, creaming well. Blend in vanilla, and then ground salted peanuts, and then the sifted dry ingredients.

Mix thoroughly. (If desired, dough may be chilled.)

Divide dough in half. Roll out each half on lightly floured board to about 1/8-inch thickness, keeping a rectangular shape.

Combine melted chocolate bits and 2 tablespoons melted butter. Spread over rolled dough. Roll as for a jelly roll. With sharp knife, cut in slices about 1/8 inch thick or 'tie off' slices with heavy thread.

Place on greased baking sheet. Bake in moderately hot oven (400 degrees F) 8 to 10 minutes.

Challenges and Changes

Ok, so most everything is fine until you get to the slicing and baking part. I was surprised at the 400 degree oven; it seemed pretty hot for something like shortbread cookies.  Because the dough is rolled to 1/8 inch and sliced to 1/8 inch (wafer thin!), and then they're placed in a way hot oven, you get burnt cookies after only a few minutes. Maybe ovens were different in the 50s.

I turned the oven down to 350 degrees. Better, but the cookies were still not looking great. Because you're cutting them so thin, it's easy to crush the spiral. I cut them a bit thicker and baked them for 11 minutes and 30 seconds, and you can see they're much nicer.

Also - I would GREATLY suggest chilling the dough, both after mixing and then once you've rolled it up. I chilled the dough after mixing but not as a roll, and it would have been a lot easier to handle.

The Ratings 

Cookie Appearance: 8

Cookie Texture: 7

Cookie Mouthfeel: 7

Cookie Flavor: 7

Overall Cookie Rating: 7

For the most part, the raters thought the cookie had good flavor, and they liked the cute spiral. One rater did mention the ground peanuts, saying the cookie had a bit of a ‘gritty’ mouthfeel; while baking I did try to get the peanuts as finely ground as possible, and nearly came up with peanut butter, so I totally understand the comment.

As one rater said, “Something different than I am used to, but still has that familiar taste.”

Next week’s recipe: Boston Cookies (1921)