Cookies
ROLLED COOKIES
Studio Teas
| 4 eggs | 1 tsp. vanilla |
| 2 c. sugar | 4 c. flour, or enough to roll |
| 1 tsp. soda |
Beat eggs and sugar together then add the butter creamed. Add flour and soda sifted. Roll very thin and cut with fancy small cutters. Sprinkle sugar and cinnamon over the top. These are delicious served with chocolate. A large recipe.
Diplomas
| ¼ c. butter | ¼ c. milk |
| ½ c. powdered sugar | ⅞ c. bread flour |
| ½ tsp. vanilla |
Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thin with a broad, long-bladed knife on a greased baking sheet or inverted rectangular pan. Crease in three-inch squares and bake in a slow oven until delicately browned. Cut squares apart with a sharp knife, and keeping dough warm, quickly roll into tubular or cornucopia shapes. If squares become too brittle to roll, place in oven to soften. If rolled in tubular shape and tied in bunches with narrow ribbon they are very attractive served at a graduation tea.
Tinted wafers may be made from this mixture by adding vegetable coloring and different flavorings. If tinted wafers are made they must be baked in a very slow oven and turned frequently, otherwise they will not be of uniform color.
Ginger Snaps
| 1 c. light molasses | ½ tsp. soda |
| ½ c. shortening | 1 tbsp. ginger |
| 3 ¼ c. flour | 1 ½ tsp. salt |
Heat molasses to boiling and pour hot molasses over shortening. Add dry ingredients and chill twenty-four hours. Take one-third of the mixture, roll thin and cut carefully. Bake in a moderate oven. Vary the rest with candied orange peel.
May be iced when baked.
Swiss Vanities
| 2 eggs | ½ tsp. vanilla or cinnamon |
| ⅓ tsp. salt | Flour to make a dough to roll |
| 2 tbsp. cream |
Beat eggs well, add other ingredients. Roll very thin— almost transparent. Cut in two-inch squares, Gash like the top of pie crust. Cook in deep fat and sprinkle with powdered sugar. Handle with two forks when frying.
Serve with tea or chocolate. Mysteries
| 1 c. sugar | 3 ½ c. flour |
| ½ c. shortening | 2 tsp. cream of tartar |
| 1 egg | 1 tsp. soda |
| ½ c. milk | 1 tsp. vanilla |
Mix and roll thin and shape. Place cookies in greased pan and place a little filling on each, not allowing to spread over the edge. Place another cookie on top and press down edges. Bake in moderate oven.
Filling
| 1 c. chopped raisins, figs or dates | ¼ tsp. salt |
| ½ c. sugar | 1 tsp. flour |
| 1 tsp. lemon juice | ½ c. water |
| ½ c. nuts |
Cook until thick
Caddies
(With Steel Cut Oats)
| 2 eggs | 1 c. sugar |
| 1 c. fat | 2 tbsp. milk |
| ½ tsp. soda | 2 ½ c. oatmeal put thru fine food chopper |
| 2 tbsp. chopped candied orange or lemon peel | 2 ½ c. flour |
Roll very thin. Cut as desired.
Lovers Knots
Bavarian Christmas Cookies
| ½ lb. fat (butter preferred) | ¼ lb. sugar |
| ¾ lb. flour |
Roll very thin and cut into small round cakes. Spread a little well beaten yolk in the center of each. Sprinkle with sugar and a little cinnamon or finely chopped nuts and bake in a slow oven.
DROP COOKIES
Orange Favors
| 1 c. sugar | 1 lemon, juice of this and 1 tsp. of grated rind |
| 1 c. flour | 4 eggs |
Mix like sponge cake. Drop from tip of teaspoon on greased paper or pan. Bake in moderate oven. Spread with orange marmalade or lemon butter, putting two cookies together. Dust with powdered sugar. (See cake fillings for lemon butter.)
Cornflake Macaroons
| 2 egg whites, beaten stiff | Cornflakes to make very stiff |
| ½ c. sugar | Grated lemon or orange rind |
| 1 tsp. vanilla |
Fold carefully together and bake as Meringues in a slow oven.
Meringues
| 3 egg whites, beaten stiff | 1 c. fine granulated sugar folded in |
| Flavoring |
Drop in oval shape onto wet letter paper tacked to a board or onto a greased paper. Bake one of two possible ways.
Either put into an oven warm enough to make Meringues hold their shape and take on a very delicate brown; then lower fire to just dry them out. This may take one-half to one hour. Or place them in a very slow oven to dry out for one hour.
Variations
- 1. Fill Meringue shells with whipped cream or frozen mixtures and press two together. Serve as a dessert.
- 2. Bake as small kisses.
- 3. Shape on a paper in a large circle. Bake. Remove from paper and place it around a mound of strawberries piled with whipped cream.
- 4. Shape into fancy forms as mushrooms, eclairs, etc., with pastry bag and tubes.
Chocolate Macaroons
| 3 whites of eggs, beaten until stiff | 1 c. sugar |
| 1 c. nuts (broken) |
Drop by small tsp. on greased tin. Put nut meat on top. Bake in moderate oven. Makes three dozen.
Carmen Kisses
| 2 egg whites | 1 ¼ c. walnuts, ground fine |
| ⅔ c. powdered sugar | ½ tsp vanilla |
Beat whites stiff with Dover egg beater. Mix into whites with a spoon, the sugar and ground walnuts. Add vanilla. Bake in a little more than a moderate oven until shape is set, then reduce heat to a slow oven.
Sour Cream Cookies
| 1 c. sour cream | 1 tsp. soda |
| 1 c. sugar | ¼ tsp. salt |
| 1 egg | 1 tsp. vanilla |
| 2 ½ c. flour |
Drop from tip of tsp. into small mounds on greased baking sheets and press a nut or raisin on top of each cookie. Sprinkle with sugar. Bake in a quick oven ten to fifteen minutes.
P.-T.A's
| 3 tbsp. fat | 1 egg well beaten |
| ½ c. sugar | 1 ½ c. flour |
| ¼ tsp. salt | 2 tsp. baking powder |
| 1 tsp. vanilla | 2 tbsp. milk |
Cream fat and sugar. Add egg, milk and flour sifted with baking powder. Add flavoring. If this amount of flour is not sufficent to make a very stiff batter, add more. Drop from tip of teaspoon on greased pan and bake in a quick oven.
A piece of nut or raisin may be put on top of each before baking.
Rolled Oat Cookies
| 2 eggs | ½ tsp. salt |
| ½ c. raisins | ¾ c. fat |
| ¾ tsp. soda | 2 tbsp. Karo |
| 1 ½ c. flour | ⅔ c. nuts |
| 1 c. light brown sugar | 2 c. rolled oats put thru coarse food copper |
| 1 tsp. cinnamon |
Mix. Drop from spoon the size of a walnut
and bake 15 minutes. Blimps
| 1 c. fat | 1 c. flour |
| ½ c. raisins | 2 eggs |
| ½ c. nuts | ½ c. currants |
| 1 c. brown sugar | 3 tbsp. chocolate |
| 2 tsp. baking powder | 2 c. oats chopped |
Mix. Drop on greased pans and bake in moderate oven.
Fillups
| 2 tbsp. fat | 1 tsp. baking powder |
| ¼. c. sugar | ¼, tsp. salt |
| 1 egg | 2 tbsp. milk |
| ½ tsp. lemon juice | ½ c. finely chopped peanuts |
| ½ c. flour |
Cream butter, add sugar and well beaten egg. Sift baking powder, salt, and flour. Add to butter and sugar, then add milk, lemon juice and nuts. Drop from teaspoon onto a greased pan and place one half peanut on top of each. Bake in moderate oven.
Makes about 36 small ones.
Holland Fancies
| 3 eggs | 3 sq. bitter chocolate |
| ¼, c. butter | 1 c. bread crumbs |
| ½ c. sugar | 2 tbsp. flour |
Cream butter and sugar. Add well beaten
eggs. Add melted chocolate and bread crumbs. Spread in a shallow buttered pan and bake in slow oven. Shape with tiny cutter about size of large chocolate cream and pile with reliable icing or put together in pairs with the same. Chocolate Snow Caps
| 1 c. brown sugar | 1 ¼ c. pastry flour |
| ½ c. butter | 4 sq. unsweetened chocolate melted over hot water |
| 1 egg | ¾ c. milk |
| 1 tsp. vanilla | ½ tsp soda |
Mix by cake method. Drop from teaspoon to greased pans. Bake in moderate oven. When cool top with white frosting. Should be size of large chocolate cream. Makes 50.
Walnut Wafers
| 1 c. brown sugar | 1 tsp. baking powder |
| 1 c. chopped walnuts | 2 eggs |
| 1 c. flour |
Mix in order given. Drop from spoon in very small drops on greased pan. Bake quickly.
Makes 80 the size of a dollar.
Ginger Nuts
| 1 tsp. cinnamon | ½ c. melted fat |
| ½ tsp. cloves | ½ c. sugar |
| ½ tsp. ginger | 3 c. flour |
| ½ tsp. salt | 1 egg |
| ½ c. molasses | 1 c. chopped raisins |
| ½ tsp. soda |
Mix muffin method. Makes a stiff dough. Shape in a long roll about ¾ inch in diameter. Cut off sections and roll, making tiny marbles. Roll each in sugar and bake in moderate oven.
Good for Christmas time. Date Dillies
| ¾ c. walnuts broken into coarse pieces | 2 tsp. baking powder |
| ¾ c. dates | 6 tbsp. flour |
| ¾ c. brown sugar | 2 eggs, beaten together |
Bake in a very slow oven in muffin tins. Fill pans compactly one-half full. Pyrex custard cups bake these nicely. These may be wrapped and tied to imitate plum puddings for Xmas gifts.
Date Bars
| 1 c. sugar | 3 eggs | 1 c. flour |
| 1 c. chopped nuts | 1 tsp. baking powder | |
| 1 c. chopped dates | Speck of salt |
Beat yolks and add sugar. Beat whites and add alternately with dry ingredients. Add fruit and bake in a shallow pan in moderate oven about 30 minutes. Remove from pan, cut in bars 1 inch by 3 inches and roll in powdered sugar or frost with chocolate frosting.
Sultanas
| ¾ c. fat | 1 tsp. soda |
| ½ c. walnuts | 1 ½ c. sugar |
| 3 ¼ c. flour | ½ c. currants |
| 3 eggs | 1 tsp. salt |
| ½ c. raisins | 6 tbsp. hot water |
| 1 tsp. cinnamon |
Cream the fat, add sugar gradually, and eggs well beaten; then dry ingredients and liquids, alternately. Add fruit, dredging with a small amount of the flour and the nuts, chopped. Drop by spoonfuls one inch apart on greased pans. Bake in a moderate oven.
Sufficient for 4½ dozen. Cloisters
| ½ c. Eagle brand condensed milk | Cocoanut |
| 1 tsp. vanilla |
Add all the cocoanut the milk will hold. Drop by teaspoon to slightly greased baking sheet. Bake to light brown. These burn easily.
Hermits
| l½ c. brown sugar | 1½ tsp. cinnamon |
| 1 c. fat | ¼ tsp. cloves |
| 2 eggs | ½ tsp. soda in |
| 1 c. chopped raisins | ½ c. hot water |
| 1 c. chopped nuts | ¾ tsp. salt |
| ¼ tsp. nutmeg | 3 c. flour |
Mix as butter cake. Drop in small spoonfuls on greased tin. Bake in moderate oven.
Brownies
| 1 c. sugar | 3 tbsp. milk |
| 2 tsp. baking powder | 2 sq. chocolate (melted) |
| 1¼ c. flour | 4 tsp. fat (melted) |
| ¼ tsp. salt | 1 cup nuts (chopped) |
| 2 eggs | 1 tsp. vanilla |
Pour into square greased pan and bake 10 to 15 minutes. Cut at once into strips one inch by three inches. Makes about sixty.
Walnut Squares
| 1 egg, beaten creamy | ⅓ tsp. salt |
| 1 c. light brown sugar | 5 tbsp. flour |
| ⅛ tsp. soda | 1 c. chopped walnuts |
Stir sugar into beaten egg. Sift flour, soda and salt and mix with the nuts. Stir second mixture into first. Spread on a greased pan a layer onehalf inch thick or less. Bake in a moderate oven 20 minutes. Cut into squares.
Chocolate Chips
| ½ c. fat | 1 c. sugar |
| 2 eggs | 1 c. flour |
| 2 sq. bitter chocolate | ¼ tsp. salt |
| 1 tsp. vanilla |
Mix like cake. Spread as thin as possible onto inverted, well greased pans. Bake in a moderate oven. Cut while hot into strips or oblongs.
Makes one hundred. Should be eaten soon after baking.
Cheroqueets
| 3 tbsp. fat | Whites of 2 eggs |
| ½ c. sugar | ½ tsp. flavoring |
| ¼ c. milk | ¼ c. candied cherries cut fine |
| 1 c. flour | 1½ tsp. baking powder |
Mix butter cake method. Bake in shallow greased pan. Cut into tiny squares. Ice with a soft frosting and roll at once in shredded cocoanut. May bake in tiny muffin tins.
Scotch Short Bread
| 1 lb. pastry flour warmed slightly | ½ lb. butter |
| ¼ lb. sugar |
Sift sugar and flour several times. Work butter into flour and sugar with cake spoon. Knead thoroughly. Roll one inch thick, cut into rounds, score with a fork and bake in a moderate oven till golden brown.