Audiobook: Betty Crocker picture cooky book by Crocker, Betty & General Mills, Inc.

*** START OF THE PROJECT GUTENBERG EBOOK BETTY CROCKER PICTURE COOKY BOOK ***

TRANSCRIBER’S NOTE

Italic text is denoted by underscores.

Bold text is denoted by =equal signs=.

Important recipes are marked with a Key symbol in the original. That mark is indicated here by the text (KEY)

Some minor changes to the text are noted at the end of the book.

[Illustration: Betty Crocker PICTURE Cooky Book

128 of the most popular tested recipes from her collection ... with 70 “how-to-do” tips, 50 success pointers and 175 illustrations]

If you wish extra copies of this book, send 25c for each to: Betty Crocker, General Mills, Department 430, 623 Marquette Avenue, Minneapolis 1, Minnesota.

This offer may be withdrawn without notice.

Copyright 1948, by General Mills, Inc. “Betty Crocker”, “Kitchen-tested”, and “Breakfast of Champions”, are registered trade marks of General Mills.

Printed in U.S.A.

Dear Friend:

Here is our newest and fullest collection of cooky recipes ... our answer to thousands of requests from homemakers who have learned that everybody loves cookies! We give you many hints, shortcuts, and tricks that save you time and work ... everything that will make cooky-baking so easy for you.

In this book you’ll find every type of cooky—all the favorites our Staff has discovered in our years of testing in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. Why, we often spend weeks testing and perfecting just one single recipe! We make the recipe over and over again, but each time some one change is made that the Staff feels might improve it. In addition, we try out any suggestions from our homemaker-testers. Finally, when we’re positive we’ve got the best possible recipe, we release that recipe to you.

Now before you start to bake, be sure you look at the “how-to-do” pages immediately following. But you’ll find good help on every page—for we have included all the little secrets for success that we have been gathering for years! If you follow these suggestions and our simplified and exact recipes, we know you’ll agree with us that cooky-making is fun!

Betty Crocker of General Mills

[Illustration]

Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis.

We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room.

We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect!

Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here!

How to Get PERFECT Results from Recipes in this Book....

[Illustration: =1 Read Recipe Carefully!= Every word of it. And do be sure to see if there’s anything to be done before you start mixing ... like chopping nuts or melting chocolate.]

[Illustration: =2 Look at the Pictures!= They give you “know how” you need for every step.]

[Illustration: =3 Turn on the Heat!= If the cookies are to be baked immediately after mixing, see that the oven is heated to correct temperature.]

[Illustration: =4 Get Your Ingredients Together!= Saves time and steps to have them all in one place.]

[Illustration:

=5 Collect Utensils, Too!= Gather together all you’ll need ... from the flour sifter to the baking pan.]

[Illustration: =6 Measure as Exactly as a Druggist= follows a doctor’s prescription! Two minutes spent measuring carefully may save you hours of grief.]

Cooking success is up to you! If you’ll take pains to measure true, Use Standard cups and spoons all the way. And then level off—it’ll always pay!

[Illustration: Use squares of paper when sifting, measuring, etc.]

[Illustration: Use straight-edged knife for “leveling off.”]

[Illustration: =Dry Measuring Cup= has no rim ... 1-cup line is even with top.

Use for any dry ingredients or shortening.]

[Illustration: =Liquid Measuring Cup= ... has rim above the 1-cup line.

Use for measuring any liquid ingredients.]

[Illustration: =Graduated Measuring Cups= ... ¼, ⅓, ½, 1 cup.

Use for part-cups of any dry ingredients or shortenings.]

[Illustration: =Measuring Spoons= ... ¼, ½, and 1 teaspoon, 1 tablespoon.

Use for less than ¼ cup of any ingredient.]

HERE’S HOW WE MEASURE

[Illustration: FLOUR

=1= Sift flour through large open sifter (to aerate it) onto square of paper before measuring.]

[Illustration: =2= Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up.]

[Illustration: =3= Level off cup with straight-edged knife. Don’t shake cup. This is important!]

[Illustration: SUGAR

=1= =White Granulated Sugar= needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup.]

[Illustration: =2= =Brown Sugar.= If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off.]

[Illustration: =3= =Confectioners’ Sugar.= Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup.]

=Baking Powder=, =Soda=, =Salt=, =Cornstarch=, =Cream of Tartar=, =Spices=, =Etc.=

[Illustration: Fill measuring spoon. Level off with straight-edged knife.]

[Illustration: SHORTENING

Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.]

[Illustration: LIQUIDS

Use “liquid” measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line on eye level.]

[Illustration: EGGS

2 Medium = ⅓ cup 2 Large = ½ cup 3 Medium = ½ cup 3 Large = ⅔ cup

=Eggs= vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.]

MEASURE THAT PAN!

[Illustration: Do keep a ruler handy, To measure pans it’s dandy. Place the rule across the top, Right size pan prevents a flop!]

[Illustration: =Square Pan= ... 2″ to 2½″ deep.]

[Illustration: =Round Layer Pan= ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan.]

[Illustration: =Oblong Pan= ... 1½″ to 2½″ deep.]

[Illustration: =Tube-Center Pan= 4″ deep.]

[Illustration: =Pie Pan= ... measured from inside rim to outside rim.]

[Illustration: =Bread Loaf Pan= 3½″ deep.]

[Illustration: =Cooky Sheet or Baking Sheet= ... without sides.]

Choose the size pan that the recipe states When baking bar cookies, bread, pies, or fine cakes. Measure with care to get just the right size, It makes quite a diff’rence ... you’ll soon realize!

[Illustration: =Jelly Roll Pan or Baking Sheet= ... with low sides (½″).]

[Illustration: =Muffin Pan= ... deep or shallow cups.]

[Illustration: =Casserole or Baking Dish= ... with cover.]

[Illustration: =Individual Custard Cups= ... set in shallow pan to bake.]

[Illustration: =Fluted Pudding Mold= ... for steamed puddings, etc.]

[Illustration: =Roasting Pan= ... with rack.]

[Illustration: =Round Pudding Mold= ... for brown bread, plum puddings, and other steamed puddings.]

This page gives the meaning of terms in this book! It’s here just to help you to be a Prize Cook!

SUGAR

Fine white granulated sugar, unless otherwise specified in recipe.

SALT

Cooking salt in cloth sacks. It is cheaper and stronger than table salt.

CHOCOLATE

Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state.

GOLD MEDAL FLOUR

Gold Medal “Kitchen-tested” Enriched Flour—the country’s most popular brand of all-purpose flour. Recipes in this book have been perfected for Gold Medal only.

EGGS

Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.

MILK

Fresh, sweet milk, unless otherwise indicated.

BUTTERMILK and SOUR MILK

May be used interchangeably. Too old milk has disagreeable flavor!

MOLASSES

Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.”

SPICES and FLAVORINGS

High quality always, for flavor and dependability.

WHEATIES

The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.”

ROLLED OATS

Either quick-cooking or regular (uncooked).

MOIST SHREDDED COCONUT

Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut.

BAKING POWDER

Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book.

COFFEE

The beverage—not uncooked ground coffee.

SHORTENING

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.

HOW TO PREPARE some special ingredients the quick, easy way!

[Illustration: MELTING CHOCOLATE

Place it on waxed paper set in bowl over boiling water.]

=or=

[Illustration: Place it in a small bowl set in a wire strainer over boiling water.]

[Illustration: Remove melted chocolate from bowl or paper with rubber scraper.]

PREPARING NUTS

Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how.

[Illustration: =Broken Nuts=: It’s quick and easy to break nuts with fingers into about ⅓-inch chunks.]

[Illustration: =Cut-Up Nuts=: Cut with scissors (works better than knife) into about ¼-inch pieces.]

[Illustration: =Coarsely Chopped Nuts=: Chop with long, straight knife. Hold point against cutting board, chop crisply through spread out nuts—swinging handle around in quarter circle.]

=TOAST NUTS=: to be sure they will taste fresh. Heat through in moderate oven.

[Illustration: =Finely Chopped Nuts=: Chop same as for Coarsely Chopped, but into finer pieces.]

[Illustration: =Blanched Nuts=: Drop shelled nuts into boiling water. Let stand 2 to 5 minutes (until skins are loosened). Pour off hot water, add some cold. Pinch each nut between thumb and finger to push off skins, and lay nuts on plate or paper toweling to dry.]

[Illustration: =Sliced or Slivered Nuts=: First blanch ... then cut with very sharp knife while nuts are moist and warm.]

[Illustration: =Ground Nuts=: Use fine knife of food grinder for finely ground ... coarse knife for coarsely ground. Nuts should be dry.]

PREPARING DRIED FRUITS

[Illustration: KNOW YOUR RAISINS

=Seeded= raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky.]

[Illustration: =Seedless= raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor.]

[Illustration: =Plump= seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out.]

[Illustration: DATES

=Cut up= dates and other sticky fruits with wet scissors. Dip scissors in water occasionally.]

[Illustration: PREPARING COCONUT

=Snip through= long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly.]

[Illustration: =To tint= shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper.]

[Illustration: =To cut citron= or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.]

EQUIVALENT WEIGHTS AND MEASURES

————NUTS IN SHELL———— ————SHELLED NUTS———— =ALMONDS= 1 lb. = 1 cup nut meats 1 lb. = 3½ cups nut meats =PECANS= 1 lb. = 2¼ cups nut meats 1 lb. = 4 cups nut meats =PEANUTS= 1 lb. = 2 cups nut meats 1 lb. = 3 cups nut meats =WALNUTS= 1 lb. = 2 cups nut meats 1 lb. = 4 cups nut meats

1 CUP WHOLE SHELLED NUTS [Illustration] = [Illustration] broken = [Illustration] cut-up = [Illustration] coarsely chopped — minus 1 tbsp = [Illustration] finely chopped — ⅞ CUP

WHOLE PITTED CUT-UP FINELY CUT =DATES= 1 lb. = 2¼ cups 2 cups 1¾ cups 1½ cups =PRUNES= 1 lb. = 2⅓ cups 3½ cups 3 cups 2⅞ cups (cooked) (cooked) (cooked) =FIGS= 1 lb. = 2¾ cups —— 2⅔ cups 2½ cups =RAISINS= 15-oz. pkg. = 2¾ cups —— 2¾ cups 2½ cups

[Illustration: A Full Cooky Jar Makes a Home “Homey”]

Some of the sweetest memories of Home are bound up with Mother’s Cooky Jar. Long after the spicy fragrance of her ginger cookies baking has faded into the years ... the thought of that ample cooky jar on the shelf will bring back vividly the old-time peace ... and comfort ... and security of Home. Every Home should have a cooky jar!

[Illustration: Betty Crocker]

Hidden Treasures for the Toddlers

Monkey-Faced Cookies 19

Sugar Cookies 30

Molasses Crinkles 25

Peanut Butter Cookies 40

Brown Sugar Drops 16

Old-Time Cinnamon Jumbles 20

Washboards 25

“Tea-Off” with Cookies (for tea)

Stone Jar Molasses Cookies 34

Butter Cookies 31 and 43

Lemon Sugar Cookies 30

Chocolate Pinwheels 30

Petticoat Tails 24

New Northland Cookies 23

Dainty Tea Brownies 26

Thumbprint Cookies 41

English Tea Cakes 41

Lemon Snowdrops 41

3-in-1 Jumbles 20

Macaroons 21

For Hungry Home-Comers

Hermits 17

Gingies 34

Busy-Day Nut Drops 16

Snickerdoodles 25

Chocolate Cream Drops 18

Oatmeal Drop Cookies 19

Spiced Prune Drops 17

Wheaties Drop Cookies 17

Lunch Box Surprises (taste-thrillers all!)

Salted Peanut Cookies 16

Brownies 26

Applesauce Cookies 17

Fig Bars 32

Plantation Fruit Bars 26

Tutti-Frutti Surprises 27

Glazed Orange Jumbles 20

Prune-Orange Bars 29

Put a “Lift” in Simple Desserts

Brazil or Pecan Jumbles 20

Coconut Cream Drops 18

Chocolate Refrigerator Cookies 22

Orange-Almond Refrigerator Cookies 22

Butterscotch Cookies with Burnt Butter Icing 18

Date-Apricot Bars 29

Picnic Stars (under any skies)

Oatmeal Refrigerator Cookies 24

Coconut-Lemon Bars 28

Frosted Gingies 34

Fruit-and-Nut Drops 18

Filled Cookies 32

Peanut Macaroons 21

Say “MERRY CHRISTMAS” with Cookies

Holiday Fruit Cookies 16

Berliner Kranser 42

Poinsettias 32

Zucker Hütchen (“Little Sugar Hats”) 38

Scotch Shortbread 39

Hazelnut Bars 29

Mandel Kager (“Almond Cookies”) 42

Lebkuchen 38

Nurnberger 38

Merry Christmas Cookies (Dark and Light) 37

Spritz 43

Jelly-Meringue-Filbert Bars 28

Almond Wreaths 43

Finska Kakor (“Finnish Cakes”) 39

Sandbakelser (“Sand Tarts”) 39

Almond Crescents 41

Quick Cure for Homesickness (send plenty to divvy up)

Date-and-Nut Squares 27

Chocolate Chip Cookies 20

Chocolate-Frosted Brownies 26

Ginger Creams 19

His Mother’s Oatmeal Cookies 33

Fun for the Youngsters (“tricks or treats” for Hallowe’en)

Animal Cookies 37

Wheaties-Coconut Macaroons 21

Cookies with Faces 31

Decorated Party Cookies (place cards, etc.) 31

Jewelled Cookies 27

Gingerbread Boys 34

Bedtime Snacks (for light refreshment)

Sugar Jumbles 20

Coffee-and-Spice Drops 17

Ginger Refrigerator Cookies 23

Gold Cookies 25

Honey Peanut Butter Cookies 40

Coconut Jumbles 20

Mincemeat Cookies 17

Date-Oatmeal Cookies 40

Beau-Catchers (and Husband-Keepers)

Nut Sugar Cookies 30

Date-Nut Refrigerator Cookies 22

Matrimonial Cake (Date Bars) 29

Toffee-Nut Bars 28

Say It with Cookies (for birthdays, sick friends, etc.)

Russian Tea Cakes 42

Butter Fingers 41

Walnut Squares 27

Little Sugar Hats 38

Filled Cookies in Fancy Shapes 32

Orange-Chocolate Chip Cookies 20

Rich Sugar Cookies 30

----------------------------------------------------------------------

CLIP AND FILE at end of this chapter new cooky recipes from Gold Medal ads and from recipe folders in every sack of Gold Medal Flour.

“Cooky Shines”

Won’t you come into our Kitchen and join us in our “Cooky Shines?” That used to mean tea parties—but it’s what we call our Staff sessions of cooky baking. We have lots of fun trying out all the delicious cookies that come to us from many lands. I’d like to show you some of the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You’ll see many varieties in the color picture on the next page. Please take a look—then turn back.

New, Easy, Double-Quick Way

[Illustration: DOUBLE-QUICK]

Don’t all those cookies look tempting? And they’re ever so easy to make! For we’ve worked out a new simplified method—a double-quick method! Takes less than half the usual mixing time! Would you like to know the secret? Then turn to the step-by-step pictures following. Imagine you are standing right beside one of our Staff while she makes cookies. Could anything be easier? There’s no laborious creaming, no separate beating of eggs, only one bowl! Just a few simple basic steps.

More and Better Help

Now turn to the recipe pages, and have the fun of making the many different types of cookies. You’ll find all the little pointers you would notice if you were right in our kitchen. For instance, there’s a brand-new feature which I think will be a big help to you. We tell how to judge when the cookies are done. And don’t miss the recipes marked with a ★! They are special favorites with our Staff!

The “Key” Recipe Makes You Master of Many

You’ll love the new plan of key recipes with variations. When you master the key ( (KEY) ) recipe you’ll automatically know how to make several different kinds of cookies. And notice that each recipe calls for our all-purpose Gold Medal “Kitchen-tested” Enriched Flour. This is to safeguard your results.

Because you see, every recipe has been developed with and for this particular flour—and tested in representative homes—with Gold Medal. It gives that moist, full-flavored quality everyone wants in cookies.

Recipes Fit the Needs

The recipes are given in practical amounts for average families. Those for everyday cookies, and holiday cookies that keep well, make enough so you won’t have to bake too often. Recipes for the richer, dainty cookies make enough for special occasions.

Happy Memories

We’ve tried to include all the hints, shortcuts and tricks that save you time and work so you can delight your family with new treats each week. Cookies bring such a big reward in cheer and satisfaction! They make hospitality so easy! Invite your friends to join you for “Cooky Shines” in your kitchen and you’ll be giving them happy memories they’ll all cherish as long as they live!

[Illustration: ★ 1 Place-Card Cookies

★ 2 Gingerbread Boys, Boy and Girl and Animal Cookies

★ 3 Date-Nut Squares (wrapped), Toffee-Nut Bars

★ 4 Peanut Butter Cookies

★ 5 Above star: Chocolate Cream Drop, Date-Nut Square, Matrimonial Cooky Below star: Toffee-Nut Bar, Hermit

★ 6 Left: Sugar Cookies Right: Chocolate Chip Cookies

★ 7 Hermits

★ 8 Cookies for Parties: Hatchets, Flowers, Hearts

★ 9 Outer ring: Flower-shaped Butter Cookies Second ring: Scotch Shortbread Third ring: Frosted Chocolate Cream Drops with Thumbprint Cookies Centered: Coconut Macaroons with leaf-shaped Butter Cookies

★ 10 Chocolate Chip Cookies

★ 11 Chocolate Cream Drops

★ 12 Left to right: Date-Nut Squares, Butterscotch Cookies with Burnt Butter Icing, Brownies, Filled Cookies, Chocolate Refrigerator Cookies ]

COOKIES

[Sidenote: LEARN THE “A-B-C’s” HERE ...]

[Illustration: BEFORE YOU START

DO THIS....

Read through the recipe Get together the ingredients Collect the utensils Heat up the oven Measure the ingredients]

[Illustration: =1= =Select= baking sheets (cooky sheets or pans) as indicated in each recipe. Heavy or double sheets (two sheets of the same size placed one on top of the other) prevent cookies from browning on the bottom too much and too quickly.]

[Illustration: =2= =If pan= with sides is used for cooky sheet, turn it upside-down and bake cookies on the bottom ... (insures even browning). Grease cool pans as indicated in recipes ... with unsalted shortening.]

[Illustration: =3= =Mix= thoroughly the softened shortening, sugar, and eggs—also any molasses, syrup, or melted chocolate in the recipe.]

[Illustration: =4= =Stir= in the liquid and flavoring. (A few recipes indicate that liquid and flour mixture should be added alternately.)]

[Sidenote: ... AND THE REST IS EASY!]

[Illustration: =5= =Sift= together and stir in the flour, salt, and leavening (baking powder or cream of tartar and soda)—also any spices in the recipe. Then, mix in any fruit or nuts.]

[Illustration: =6= =Chill= dough, if indicated in recipe, to make it easy to handle. Then shape dough for different types of cookies as directed in the recipe. Place on prepared pans.]

[Illustration: =7= =Bake.= Place pan on rack in center of oven. If cooky tops do not brown properly, move to a higher rack for last few minutes. Pans should be narrower, shorter than oven (to leave a 1″ space for circulation of heat).]

[Illustration: =8= =Look= at cookies when minimum baking time is up. As soon as they are done (according to recipe), remove from oven. With a wide spatula, slip off baking sheet or out of pan onto wire rack to cool (as recipe directs).]

=Store= cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover.

=Keep= soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently.

Where to Find: Drop Cookies 16-21

Refrigerator Cookies 22-24

Miscellaneous Cookies 25

Bar Cookies 26-29

Rolled Cookies 30-39

Molded Cookies 25, 40-42

Press Cookies 43

=DROP= COOKIES

[Sidenote: “Quickies” busy mothers love to make.]

HOW TO MAKE DROP COOKIES (preliminary steps on pp. 14-15)

[Illustration: =1= It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan.]

[Illustration: =2= Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough.]

BROWN SUGAR DROPS ( (KEY) Recipe)

Soft, chewy. Wonderful brown sugar flavor.

Mix together thoroughly ...

1 cup soft shortening 2 cups brown sugar 2 eggs

Stir in ...

½ cup sour milk or buttermilk

Sift together and stir in ...

3½ cups sifted GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HOLIDAY FRUIT COOKIES

Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality.

Follow (KEY) recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″.

SALTED PEANUT COOKIES

These tempting peanut crunches are always a favorite both with children and grown-ups.

Follow (KEY) recipe above—except in place of the 3½ cups flour, stir in 2 cups sifted flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.

[Illustration: Oops! watch that spread

To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.]

BUSY-DAY NUT DROPS

Easy budget-savers. One of our home testers calls these her “wash day” cookies.

Follow (KEY) recipe above—and mix into the dough 1 cup cut-up nuts.

BUSY-DAY COCONUT DROPS

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

[Sidenote: “Cozies” from the cooky jar.]

COFFEE-AND-SPICE DROPS ( (KEY) Recipe)

Intriguing flavors from the Far East.

½ cup cold coffee

3½ cups sifted GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon

★ HERMITS

Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always first choice with her little girls.

Follow (KEY) recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.

All you have to do—to plump seedless raisins

Wash them and spread out in a flat pan. Cover the pan and heat slowly in a moderate oven.

To get full flavor from seedless raisins, cut them in two with scissors after plumping.

MINCEMEAT COOKIES

Extra quick, no extra fruits needed ... they are in the mincemeat.

Follow (KEY) recipe above—and mix into the dough 2 cups well drained mincemeat.

SPICED PRUNE DROPS

Follow (KEY) recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.

APPLESAUCE COOKIES

Yummy applesauce cake in cooky form.

Follow (KEY) recipe above—except add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.

WHEATIES DROP COOKIES

Treats for young champions.

1 cup soft shortening 1 cup sugar 2 eggs

1 cup sour milk

2 cups sifted GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. cloves

¾ cup coarsely chopped nuts 1 cup cut-up raisins

Fold in ...

3 cups WHEATIES

Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

TIME: Bake 10 to 12 min.

AMOUNT: About 5 doz. 2½″ cookies.

[Sidenote: Some of grandmother’s prize cooky favorites.]

OLD-FASHIONED SOUR CREAM DROPS ( (KEY) Recipe)

Soft, tender, cream-rich.

½ cup soft shortening 1½ cups sugar 2 eggs

1 cup thick sour cream 1 tsp. vanilla

2¾ cups sifted GOLD MEDAL Flour ½ tsp. soda ½ tsp. baking powder ½ tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 425° (hot oven).

★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them.

Follow (KEY) recipe above—except use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with

BURNT BUTTER ICING

Melt 4 tbsp. butter until golden brown. Blend in 1 cup sifted confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.

AMOUNT: Icing for about 30 cookies.

COCONUT CREAM DROPS

Follow (KEY) recipe above—except mix into the dough 1 cup moist shredded coconut.

[Illustration: to sour sweet cream

Use freshly soured cream for good flavor. Buy it from the dairy. Or sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup sweet cream.]

All you have to do—to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls.

CHOCOLATE CREAM DROPS

Follow (KEY) recipe above—except stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with

CHOCOLATE ICING

Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups sifted confectioners’ sugar. Thin with cream to make glossy and easy to spread.

FRUIT-AND-NUT DROPS

Follow (KEY) recipe above—except sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.

NOTE: The spices may be omitted.

[Sidenote: Molasses ‘n’ spice, my how nice!]

★ GINGER CREAMS

Fluffy ginger cakes ... topped with creamy white icing.

They bring memories of a real farm home near Owatonna, Minnesota, where children trooped to the cooky jar after chores were done. Mildred Bennett (now Mrs. Axel Anderson), who was honored one year as national 4-H girl, brought us this recipe when she was a member of our staff.

¼ cup soft shortening ½ cup sugar 1 small egg ½ cup molasses

1 tsp. soda dissolved in ½ cup hot water

2 cups sifted GOLD MEDAL Flour ½ tsp. salt 1 tsp. ginger ½ tsp. nutmeg ½ tsp. cloves ½ tsp. cinnamon

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (below.)

TIME: Bake 7 to 8 min.

AMOUNT: About 4 doz. 2″ cookies.

QUICK CREAM ICING

Delicious, creamy-tasting topping ... ideal for Ginger Creams and other festive cookies.

Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).

OATMEAL DROP COOKIES

Chewy ... with a hint of molasses.

We created this recipe in our test kitchen for the little daughter of a famous actress, and for all little children.

½ cup soft shortening 1¼ cups sugar 2 eggs 6 tbsp. molasses

1¾ cups sifted GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon

2 cups rolled oats ½ cup cut-up nuts 1 cup cut-up raisins

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.

★ MONKEY-FACED COOKIES

You’ll be amused by the droll faces.

In an antique shop, pasted on the under side of a drawer in an old table, a radio friend of Fultonville, New York, discovered this recipe written in faded ink in old-fashioned script: “for Elsa.”

½ cup soft shortening 1 cup brown sugar ½ cup molasses

½ cup sour milk or buttermilk 1 tsp. vinegar

2½ cups sifted GOLD MEDAL Flour 1 tsp. soda ½ tsp. salt ½ tsp. ginger ½ tsp. cinnamon

Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.

AMOUNT: About 4 doz. 2½″ cookies.

[Sidenote: Easy to “jumble up” in a hurry!]

SUGAR JUMBLES ( (KEY) Recipe)

Little sugar cakes of old-time goodness.

½ cup soft shortening (part butter) ½ cup sugar 1 egg 1 tsp. vanilla

1⅛ cups sifted GOLD MEDAL Flour ¼ tsp. soda ½ tsp. salt

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.

TEMPERATURE: 375° (quick mod. oven).

AMOUNT: About 3 doz. 2″ cookies.

COCONUT JUMBLES

★ CHOCOLATE CHIP COOKIES

The glamorous Toll House cookies ... first introduced to American homemakers in 1939 through my series of radio talks on “Famous Foods from Famous Eating Places.”

Follow (KEY) recipe above—except in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).

ORANGE-CHOCOLATE CHIP COOKIES

Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.

3-IN-1 JUMBLES

Choco-nut ... coco-nut ... date-nut.

Follow (KEY) recipe above—and divide dough into three parts. Choco-Nut: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. Coco-Nut: To another part, add ½ cup moist shredded coconut. Date-Nut: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.

GLAZED ORANGE JUMBLES

Double-orange flavor.... Sure to win favor.

Follow (KEY) recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).

BRAZIL OR PECAN JUMBLES

Follow (KEY) recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.

OLD-TIME CINNAMON JUMBLES

Made with buttermilk ... soft and cake-like.

“So easy ... that making them is a thrill for the girls in the Home Economics classes each year,” according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!

½ cup soft shortening (part butter) 1 cup sugar 1 egg

¾ cup buttermilk 1 tsp. vanilla

2 cups sifted GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

[Sidenote: Party specialties in answer to requests.]

COCONUT MACAROONS ( (KEY) Recipe)

Moist, chewy, chock-full of coconut.

Beat until fluffy (only ½ min.) ...

½ cup egg whites

1¼ cups sugar ¼ tsp. salt ½ tsp. vanilla

Blend in ...

2½ cups moist shredded coconut

Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (Illustrated directions at bottom of page tell how to remove macaroons from paper easily.) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 15 to 18 min.

AMOUNT: About 2½ doz. 1½″ macaroons.

CHOCOLATE-COCONUT MACAROONS

Follow (KEY) recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted.

CHERRY-COCONUT MACAROONS

Follow (KEY) recipe above—and add ½ cup chopped candied cherries.

ALMOND MACAROONS

Soften with hands ...

1 lb. almond paste (bought from bakery or made from recipe below)

Work in ...

2 cups sugar ¼ tsp. salt 4 tbsp. GOLD MEDAL Flour ⅔ cup sifted confectioners’ sugar ⅔ cup egg whites, unbeaten

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.

TIME: Bake 18 to 20 min.

AMOUNT: About 5 doz. 2″ macaroons.

ALMOND PASTE (=1 lb.=)

Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups sifted confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.

[Illustration: Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.]

WHEATIES-COC’N’T MACAROONS

Follow (KEY) recipe above—except, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.

PEANUT MACAROONS

Thin, wafery.

Beat until lemon-colored (5 min.) ...

1 egg (large)

Gradually beat in ...

⅔ cup sugar 1 tsp. water

Mix together and gently fold in ...

1 tbsp. GOLD MEDAL Flour ⅓ tsp. salt ⅓ tsp. baking powder

Add and mix just enough to blend in ...

1⅓ cups finely ground roasted peanuts (1 cup shelled, brown husks removed)

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.

TIME: Bake 14 to 15 min.

AMOUNT: About 3 doz. 2″ macaroons.

=REFRIGERATOR= COOKIES

[Sidenote: Mix when convenient ...]

HOW TO MAKE REFRIGERATOR COOKIES (preliminary steps on pp. 14-15)

[Illustration: =1= Press and mold with hands into a long roll, even and smooth, and as big around as you want your cookies to be.]

[Illustration: =2= Wrap in waxed paper ... twisting ends to hold the roll in shape. Or press into a waxed cardboard carton (butter or ice cream carton).]

[Illustration: =3= Chill roll of dough until it is firm enough to slice easily. To speed up chilling, place in freezing compartment.]

[Illustration: =4= Slice with a thin knife, very sharp, to insure neat slices with uncrumbled edges. Return unused dough to refrigerator so it can remain stiff.]

REFRIGERATOR COOKIES ( (KEY) Recipe)

Melt-in-the-mouth, rich, and crispy.

1 cup soft shortening ½ cup sugar ½ cup brown sugar 2 eggs

Sift together and stir in

2¾ cups sifted GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt *2 to 3 tsp. cinnamon

*Or use 1½ tsp. vanilla (add with eggs).

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TIME: Bake 6 to 8 min.

★ NUT REFRIGERATOR COOKIES

Nut-lovers really go for these cookies.

Follow (KEY) recipe above—and mix into dough ½ cup cut-up blanched almonds or black walnuts or other nuts.

DATE-NUT REFRIGERATOR COOKIES

Follow (KEY) recipe above—using both cinnamon and vanilla. Mix into dough ½ cup finely chopped nuts and ½ cup finely cut dates.

ORANGE-ALMOND REFRIGERATOR COOKIES

Follow (KEY) recipe above—but omit cinnamon. Stir 1 tbsp. grated orange rind into shortening mixture. Mix into dough ½ cup cut-up blanched almonds.

CHOCOLATE REFRIGERATOR COOKIES

Follow (KEY) recipe above—but omit the cinnamon. Blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

All you have to do—for an elegant dessert: Make a roll by arranging the chocolate or ginger cookies (see p. 23) side by side with sweetened whipped cream between. Spread whipped cream over top and sides of roll. Chill 6 to 8 hr. Slice diagonally for gaily striped servings.

[Sidenote: ... slice and bake when convenient.]

GINGER REFRIGERATOR COOKIES

Gingery favorites in jig-time!

1 cup soft shortening 1 cup sugar 2 eggs ½ cup black molasses

4½ cups sifted GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tbsp. ginger (3 tsp.)

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

AMOUNT: About 9 doz. 2½″ cookies.

★ NEW NORTHLAND COOKIES

Crunchy, flavorful shortening-savers.

Languid days on the St. Lawrence; the pink, rocky cliffs and blue icebergs of Labrador; and afternoon tea on deck. Such are the memories these cookies bring to Ruth G. Anderson of our Staff who brought back the recipe after a cruise to the Northland.

6 tbsp. soft shortening (part butter) 1 cup brown sugar

¼ cup cold water

1¾ cups sifted GOLD MEDAL Flour 1 tsp. soda ½ tsp. salt ½ tsp. cinnamon

Mix in ...

½ cup cut-up blanched almonds

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately.

[Sidenote: Snip off and bake ... for unexpected guests.]

★ PETTICOAT TAILS

Richly delicate and dainty.

This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Petits Gateaux Tailles” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scotch and English—“Petticoat Tails.”

1 cup soft butter 1 cup sifted confectioners’ sugar 1 tsp. flavoring (vanilla, almond, wintergreen or rose)

2½ cups sifted GOLD MEDAL Flour ¼ tsp. salt

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

AMOUNT: About 6 doz. 2″ cookies.

OATMEAL REFRIGERATOR COOKIES

Nice and chewy, with a molasses-lemon tang.

Voted the best oatmeal cooky ever tasted ... when sent to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The distinguishing molasses-lemon flavor was an idea from Mrs. Richard Nugent, Brooklyn, New York.

½ cup soft shortening ½ cup sugar ½ cup brown sugar 1 egg 1½ tsp. grated lemon rind 1½ tbsp. molasses ½ tsp. vanilla

⅞ cup (¾ cup plus 2 tbsp.) sifted GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt

1½ cups rolled oats

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

PRETTY FOR PARTIES

All you have to do—to make Petticoat Tails match your color scheme: Tint the dough with a few drops of red food coloring and use rose flavoring for a pink party. Use wintergreen flavoring and a few drops of green coloring for a green party.

=MISCELLANEOUS= COOKIES

[Sidenote: Popular through the years ...]

SNICKERDOODLES

Fun to say ... to sniff ... to eat!

Pat Roth of our Staff said, “It’s one of my happy childhood memories. My mother would be baking when we came home from school and we would have Snickerdoodles hot out of the oven with a glass of milk.”

1 cup soft shortening 1½ cups sugar 2 eggs

2¾ cups sifted GOLD MEDAL Flour 2 tsp. cream of tartar 1 tsp. soda ½ tsp. salt

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)

AMOUNT: About 5 doz. 2″ cookies.

GOLD COOKIES

Really awfully good ... and they use up those extra egg yolks!

½ cup soft shortening 1½ cups sugar 4 egg yolks

2 tbsp. milk 1 tsp. vanilla

1½ cups sifted GOLD MEDAL Flour ½ tsp. baking powder ¼ tsp. salt

Chill dough. Roll into balls the size of walnuts ... then roll balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place 3″ apart on ungreased baking sheet. Bake until golden brown ... but still soft.

TIME: Bake 12 to 15 min.

★ MOLASSES CRINKLES

Thick, chewy, with crackled, sugary tops.

When served at Mrs. Fred Fredell’s in St. Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.

¾ cup soft shortening 1 cup brown sugar 1 egg ¼ cup molasses

2¼ cups sifted GOLD MEDAL Flour 2 tsp. soda ¼ tsp. salt ½ tsp. cloves 1 tsp. cinnamon 1 tsp. ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.

WASHBOARDS

Coconut-taffy bars.

1 cup soft shortening (half butter) 2 cups brown sugar 2 eggs

1 tsp. soda dissolved in ¼ cup hot water 1 tsp. vanilla

4 cups sifted GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. salt

1 cup moist shredded coconut (cut up any long shreds)

Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we do mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.

AMOUNT: About 5 doz. 2″ × 3″ cookies.

=BAR= COOKIES

[Sidenote: Perennial favorites ... cut in squares or bars.]

=HOW TO MAKE BAR COOKIES= (preliminary steps on pp. 14-15)

[Illustration: =1= Spread dough in greased pan and bake as directed.]

[Illustration: =2= Cut into squares or bars when slightly cool.]

[Illustration: =3= Remove from the pan with a wide spatula.]

BROWNIES ( (KEY) Recipe)

Chewy, fudgy squares ... everyone loves them!

Melt together over hot water ...

2 sq. unsweetened chocolate (2 oz.) ⅓ cup shortening

Beat in ...

1 cup sugar 2 eggs

¾ cup sifted GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt

½ cup broken nuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 30 to 35 min.

AMOUNT: 16 2″ squares.

CHOCOLATE-FROSTED BROWNIES

“Lickin’ good!” ... youngsters say.

Follow (KEY) recipe above—and spread cooled bars or squares before cutting with

MARIE’S CHOCOLATE ICING

Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup sifted confectioners’ sugar (until icing will spread easily).

DAINTY TEA BROWNIES

Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church.

Follow (KEY) recipe above—except chop nuts finely and spread dough in two well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.

PLANTATION FRUIT BARS

Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago.

¼ cup soft shortening ½ cup sugar 1 egg ½ cup molasses

½ cup milk

2 cups sifted GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. soda ½ tsp. salt

1 cup broken nuts 1 to 2 cups cut-up raisins or dates

Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (see below) and cut into bars.

TIME: Bake 25 to 30 min.

AMOUNT: 4 doz. 1″ × 2″ bars.

LEMON ICING (for Plantation Fruit Bars)

Gradually beat ½ cup sifted confectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.

[Sidenote: Confection-like squares for special entertaining.]

DATE-AND-NUT SQUARES

Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America.

Beat until foamy ...

2 eggs

½ cup sugar ½ tsp. vanilla

½ cup sifted GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt

1 cup cut-up walnuts 2 cups finely cut-up dates

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.

[Illustration: To sugar confection-like Date-and-Nut Squares (above) ... dip in confectioners’ sugar and shake.]

JEWELLED COOKIES

Glowing with gems of spicy gumdrops (red and green for Christmas holidays).

1 cup sugar 1 tsp. vanilla

1 cup sifted GOLD MEDAL Flour ½ tsp. salt

½ cup cut-up toasted blanched almonds ½ cup cut-up gumdrops (¼″)

Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)

★ WALNUT SQUARES

Almost candy ... so rich and nutty.

1 egg

1 cup brown sugar ½ tsp. vanilla

½ cup sifted GOLD MEDAL Flour ½ tsp. salt ⅛ tsp. soda

1 cup cut-up walnuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.

TUTTI-FRUTTI SURPRISES

Like moist fruit cake ... full of good things.

1 cup sifted confectioners’ sugar

3 tbsp. shortening, melted

¾ cup sifted GOLD MEDAL Flour 1½ tsp. baking powder 1 tsp. salt

1 cup cut-up nuts 1 cup cut-up dates ¾ cup cut-up candied fruit

[Sidenote: Deliciously rich two-layer cookies.]

TOFFEE-NUT BARS ( (KEY) Recipe)

Almond-coconut topping on melt-in-the-mouth crust.

BOTTOM LAYER

½ cup soft shortening (half butter) ½ cup brown sugar

1 cup sifted GOLD MEDAL Flour

Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with

TIME: Bake 10 min.

ALMOND-COCONUT TOPPING

Beat well ...

1 cup brown sugar 1 tsp. vanilla

Mix together and stir in ...

2 tbsp. GOLD MEDAL Flour 1 tsp. baking powder ½ tsp. salt

1 cup moist shredded coconut 1 cup cut-up almonds (or other nuts)

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

TIME: Bake 25 min.

AMOUNT: About 2½ doz. 1″ × 3″ bars.

[Illustration: Spread almond-coconut topping on bottom layer.]

COCONUT-LEMON BARS

Follow (KEY) recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with

COCONUT-LEMON TOPPING

1 cup brown sugar 2 tbsp. lemon juice 1 tsp. grated lemon rind ½ tsp. salt

1 cup moist shredded coconut 1 cup cut-up walnuts ½ cup cut-up raisins

★ JELL-MERINGUE-FILBERT BARS

Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars.

Follow (KEY) recipe above for Bottom Layer—except use sifted confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with

MERINGUE-FILBERT TOPPING

Beat until stiff ...

2 egg whites

Beat in gradually ...

½ cup sugar ¼ tsp. cinnamon

1 cup ground filberts (unblanched)

[Illustration: The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.]

[Sidenote: Fruit fillings between nut-rich crumb crusts.]

FILLED BAR COOKIES ( (KEY) Recipe)

First, prepare desired filling (see below), and cool.

FOR CRUST

¾ cup soft shortening (part butter) 1 cup brown sugar

1¾ cups sifted GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt

Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.

AMOUNT: About 2½ doz. 1½″ × 2″ bars.

DATE BARS (Matrimonial Cake)

These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul.

Follow (KEY) recipe above, using:

DATE FILLING

Mix together in saucepan ...

3 cups cut-up dates ¼ cup sugar 1½ cups water

Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.

[Illustration: Date Bars ... perfect pals for good hot coffee or tea]

PRUNE-ORANGE BARS

Follow (KEY) recipe above using

PRUNE-ORANGE FILLING

3 cups cut-up cooked prunes (drained) ½ cup sugar ½ cup orange juice 2 tbsp. lemon juice 2 tbsp. grated orange rind

DATE-APRICOT BARS

DATE-APRICOT FILLING

1 cup cut-up dates 2 cups mashed, cooked, dried apricots (drained) ½ cup sugar 2 tbsp. of the apricot juice

Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool.

★ HAZELNUT BARS

Crusty, macaroony.

Old-time German party cookies that keep beautifully.

Beat in top of double boiler until stiff ...

2 large egg whites

1 cup sugar

1 tbsp. GOLD MEDAL Flour

Cook over boiling water 3 min., stirring constantly. Remove from over hot water.

1 tsp. vanilla 1½ cups coarsely ground unblanched filberts (hazelnuts)

Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (see Burnt Butter Icing, p. 18).

TIME: Bake 15 to 20 min.

AMOUNT: 32 single bars, 1½″ × 2″.

=ROLLED= COOKIES

[Sidenote: Pat ’em, and roll ’em and sugar for tea.]

HOW TO MAKE ROLLED COOKIES (preliminary steps on pp. 14-15)

[Illustration: =1= To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.]

[Illustration: =2= Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.]

[Illustration: =3= Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.]

=Short cut=: instead of rolling it, drop dough and flatten with glass. See page 40.

★ SUGAR COOKIES ( (KEY) Recipe)

Crispy, thin, flavorful.

1½ cup soft shortening (half butter) ¾ cup sugar 1 egg

1 tbsp. milk or cream 1 tsp. flavoring (vanilla or lemon or a combination of the two)

1¼ cups sifted GOLD MEDAL Flour ¼ tsp. baking powder ¼ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.

TIME: Bake 5 to 7 min.

LEMON SUGAR COOKIES

Follow (KEY) recipe above—except in place of vanilla, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.

NUT SUGAR COOKIES

Follow (KEY) recipe above—and mix into the dough 1 cup finely chopped nuts.

★ RICH SUGAR COOKIES

Extra tender ... a flavor favorite!

Follow (KEY) recipe above—except use ½ cup sugar in place of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking powder.

CARAWAY COOKIES

Follow (KEY) recipe above—except omit vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.

CHOCOLATE PINWHEELS

Fascinating whirls of dark and light ... an unusual taste delight.

Follow (KEY) recipe above or recipe for Rich Sugar Cookies. Divide dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ × 12″. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter. Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased baking sheet. Bake.

[Sidenote: Merrily we roll the dough ... for parties.]

BUTTER COOKIES ( (KEY) Recipe)

Crisp, with the true buttery flavor, but not sweet.

1 cup soft butter ½ cup sugar 1 egg

3 tsp. flavoring (vanilla, lemon, etc.)

3 cups sifted GOLD MEDAL Flour ½ tsp. baking powder almond or pecan halves

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cooky. If glazed cooky is desired, brush mixture of 1 egg yolk and 2 tbsp. water over top of cookies before baking. Bake until they are delicately browned.

AMOUNT: About 7 doz. 2″ cookies.

COOKIES FOR PARTIES

Delightful for all sorts of special occasions.

Follow (KEY) recipe for Sugar Cookies on above, or (KEY) recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:

HEART COOKIES

For special Valentines.

Cut with heart-shaped cutter. Brush lightly with a little beaten egg white. Then sprinkle with red sugar. Bake.

Cut round cookies. Place a tiny red candy heart in center of each. Bake.

Cut dough with two heart-shaped cutters, one smaller than the other. Lay a smaller heart on each of the larger ones and bake each pair as one cooky. When baked, ice the smaller heart with red or pink icing.

CHERRY AND HATCHET COOKIES

For George Washington’s Birthday.

Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron.

Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies.

PLACE CARDS OR FAVORS

For children’s parties.

Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing.

FLOWER COOKIES

For Easter, spring and summer parties.

Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers.

Make flower and rosette shapes by forcing the dough through a cooky press.

DECORATING ICING

Into 1 cup sifted confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.)

COOKIES WITH FACES

For Hallowe’en.

Follow recipe for soft molasses cookies such as Gingies on page 34. Tint the Decorating Icing (above) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair.

[Sidenote: Little taste-tempters in fascinating shapes.]

FILLED COOKIES ( (KEY) Recipe)

Tender, creamy white turnovers hold luscious fillings.

½ cup soft shortening 1 cup sugar 2 eggs

2 tbsp. thick cream 1 tsp. vanilla

2½ cups sifted GOLD MEDAL Flour ¼ tsp. soda ½ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (below) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned.

AMOUNT: About 6 doz. 3″ cookies.

FILLED COOKIES IN FANCY SHAPES

Follow (KEY) recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (see below) on each ... covering up to edge. Place on the top pieces. Press edges together.

AMOUNT: 4 doz. 2½″ filled cookies.

[Illustration: Spread filling almost to the edges ... when making filled cookies. To keep the filling in, press edges of filled cookies together with the fingers or with floured tines of a fork.]

POINSETTIAS

A smart new favorite for the holidays.

Follow (KEY) recipe above—and roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly greased baking sheet. Cut with sharp knife from corners of each square almost to center (making 4 triangular sections in each square). In center, place 1 teaspoonful cooled Prune Filling (below). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.

(See diagrams below.)

AMOUNT: About 5 doz. poinsettia cookies.

FIG BARS

Plump with fruity filling.

Follow (KEY) recipe above—and roll one half of dough ⅛″ thick. Cut into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (below) on each strip lengthwise, covering only ½ of strip except for a ¼″ edge. Lift this edge up and stick it to filling. Quickly flop the uncovered half of strip over the filling, folding it under at edge. Seal the 2 edges together securely. With sharp knife, cut into bars 2″ long. Place 1″ apart on lightly greased baking sheet.

AMOUNT: 2 doz. 2″ bars.

[Sidenote: Luscious fruity fillings ... to suit every taste.]

[Illustration: Filled cooky favorites.]

RAISIN, FIG, AND DATE FILLING

½ cup raisins, finely cut up ½ cup figs, finely cut up ½ cup dates, finely cut up ½ cup sugar ½ cup water 2 tbsp. lemon juice

Cook slowly, stirring constantly, until thickened (about 5 min.). Cool.

AMOUNT: Filling for 4 doz. filled cookies.

RAISIN, FIG, OR DATE FILLING

In recipe above for Raisin, Fig, and Date Filling, use 1½ cups raisins, or figs, or dates ... in place of the combination of the three.

PINEAPPLE FILLING

1 cup sugar 4 tbsp. GOLD MEDAL Flour

1½ cups well drained crushed pineapple (no. 2 can) 4 tbsp. lemon juice 3 tbsp. butter ¼ tsp. nutmeg ¾ cup pineapple juice

Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.

[Illustration: Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.]

PRUNE FILLING

1⅓ cups mashed cooked prunes (2 cups uncooked) ½ cup sugar 2 tbsp. lemon juice

Cook slowly, stirring constantly, until thickened (about 4 min.).

AMOUNT: Fills 5 doz. Poinsettias (p. 32).

★ HIS MOTHER’S OATMEAL COOKIES

Crispy, nutty-flavored cookies ... sandwiched together with jelly or jam.

Nora M. Young of Cleveland, Ohio, won a prize in the “plain cooky class” on these. Wonderful for lunch box and cooky jar.

Mix together ...

2 cups sifted GOLD MEDAL Flour ½ tsp. salt 3 cups rolled oats

Cut in until mixture is well blended ...

1 cup shortening (part butter)

1 tsp. soda dissolved in ⅓ cup milk (sweet or sour) 1½ cups brown sugar

Chill dough. Roll out ⅛″ thick. Cut into desired shapes. Place on ungreased baking sheet. Bake until lightly browned. When cool, and just before serving, put together in pairs with jelly or jam between.

AMOUNT: About 4 doz. 2½″ double cookies.

[Sidenote: Old-time goodies every home should know.]

★ GINGIES ( (KEY) Recipe)

Soft and puffy ... true old-fashioned ginger cookies.

A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The boys hoard them ... old grads long for them.

⅓ cup soft shortening 1 cup brown sugar 1½ cups black molasses

½ cup cold water

6 cups sifted GOLD MEDAL Flour 1 tsp. salt 1 tsp. allspice 1 tsp. ginger 1 tsp. cloves 1 tsp. cinnamon

2 tsp. soda dissolved in 3 tbsp. cold water

Chill dough. Roll out very thick (½″). Cut with 2½″ round cutter. Place far apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

AMOUNT: 2⅔ doz. fat, puffy 2½″ cookies.

FROSTED GINGIES

Follow (KEY) recipe above—and frost when cool with Simple White Icing (recipe below).

SIMPLE WHITE ICING

Blend together 1 cup sifted confectioners’ sugar, ¼ tsp. salt, ½ tsp. vanilla, and enough milk or water to make easy to spread (about 1½ tbsp.). Part of icing may be colored by adding a drop or two of food coloring.

GINGERBREAD BOYS

Make holidays gayer than ever.

Follow (KEY) recipe above—and mix in 1 more cup sifted GOLD MEDAL Flour. Chill dough. Roll out very thick (½″). Grease cardboard gingerbread boy pattern, place on the dough, and cut around it with a sharp knife. Or use a gingerbread boy cutter. With a pancake turner, carefully transfer gingerbread boys to lightly greased baking sheet. Press raisins into dough for eyes, nose, mouth, and shoe and cuff buttons. Use bits of candied cherries or red gum drops for coat buttons; strips of citron for tie. Bake. Cool slightly, then carefully remove from baking sheet. With white icing, make outlines for collar, cuffs, belt, and shoes.

AMOUNT: About 12 Gingerbread Boys.

★ STONE JAR MOLASSES COOKIES

Crisp and brown ... without a bit of sugar.

Heat to boiling point ...

1 cup molasses

Remove from heat

Stir ...

½ cup shortening 1 tsp. soda

2¼ cups sifted GOLD MEDAL Flour 1¾ tsp. baking powder 1 tsp. salt 1½ tsp. ginger

Chill dough. Roll out very thin (¹⁄₁₆″). Cut into desired shapes. Bake until, when touched lightly, no imprint remains. (Over-baking gives a bitter taste.)

PATTERN FOR GINGER BREAD BOY

Trace on tissue paper. Then cut pattern from cardboard. Place greased pattern on dough. Cut around it with a sharp knife. Other cooky patterns can be made in same way.

To make “dancing” Gingerbread boys ... bend the legs and arms into “action” positions when you place them on baking sheet (as shown in small figures above).

Packing cookies successfully for mailing

=1= Select heavy box, lined with waxed paper. Use plenty of filler (crushed wrapping or tissue paper, or unbuttered popcorn or Cheerios).

=2= Wrap each cooky separately ... in waxed paper. Or place cookies back-to-back in pairs ... then wrap each pair.

=3= Pad bottom of box with filler. Fit wrapped cookies into box closely, in layers.

=4= Use filler between layers to prevent crushing of cookies.

=5= Cover with paper doily, add card, and pad top with crushed paper. Pack tightly so contents will not shake around.

=6= Wrap box tightly with heavy paper and cord. Address plainly with permanent ink ... covering address with Scotch tape or colorless nail polish. Mark the box plainly: “PERISHABLE.”

[Illustration: Festive Christmas Cookies

★ 1 Sandbakelser

★ 2 Spritz Rosettes

★ 3 Merry Christmas Cookies, Trees, Stars, etc.

★ 4 Nurnberger

★ 5 Almond Crescents

★ 6 Lebkuchen

★ 7 Scotch Shortbread

★ 8 Berliner Kranser

★ 9 Finska Kakor

★ 10 Russian Tea Cakes]

[Sidenote: Gay shapes ... for holiday cheer.]

MERRY CHRISTMAS COOKIES ( (KEY) Recipe)

Soft, cushiony cookies, dark or light.

DARK DOUGH.... For animal shapes, toy shapes, and boy and girl figures.

⅓ cup soft shortening ⅓ cup brown sugar 1 egg ⅔ cup molasses

2¾ cups sifted GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 2 tsp. cinnamon 1 tsp. ginger

Chill dough. Roll out thick (¼″). Cut into desired shapes. Place 1″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. When cool, ice and decorate as desired.

LIGHT DOUGH

For bells, stockings, stars, wreaths, etc.

Follow (KEY) recipe for Dark Dough above except substitute honey for molasses, and granulated sugar for brown. Use 1 tsp. vanilla in place of cinnamon and ginger.

TO HANG ON CHRISTMAS TREE

Just loop a piece of green string and press ends into the dough at the top of each cooky before baking. Bake with string-side down on pan.

TO DECORATE

Use recipe for Decorating Icing (p. 31) (thin the icing for spreading). For decorating ideas, see picture on preceding page. Sugar in coarse granules for decorating is available at bakery supply houses.

STARS

Cover with white icing. Sprinkle with sky blue sugar.

WREATHS

Cut with scalloped cutter ... using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing—leaves of green icing—to give the realistic effect of holly wreaths.

BELLS

Outline with red icing. Make clapper of red icing. (A favorite with children.)

STOCKINGS

Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.

CHRISTMAS TREES

Spread with white icing ... then sprinkle with green sugar. Decorate with silver dragées and tiny colored candies.

TOYS

(Drum, car, jack-in-the-box, etc.): Outline shapes with white or colored icing.

ANIMALS

(Reindeer, camel, dog, kitten, etc.): Pipe icing on animals to give effect of bridles, blankets, etc.

BOYS AND GIRLS

Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.

[Sidenote: “Old country” Christmas treasures.]

LEBKUCHEN ( (KEY) Recipe)

The famous old-time German Christmas Honey Cakes.

Mix together and bring to a boil ...

½ cup honey ½ cup molasses

Cool thoroughly

¾ cup brown sugar 1 egg 1 tbsp. lemon juice 1 tsp. grated lemon rind

2¾ cups sifted GOLD MEDAL Flour ½ tsp. soda 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice 1 tsp. nutmeg

⅓ cup cut-up citron ⅓ cup chopped nuts

Chill dough overnight. Roll small amount at a time, keeping rest chilled. Roll out ¼″ thick and cut into oblongs 1½ × 2½″. Place one inch apart on greased baking sheet. Bake until when touched lightly no imprint remains. While cookies bake, make Glazing Icing (recipe below). Brush it over cookies the minute they are out of oven. Then quickly remove from baking sheet. Cool and store to mellow.

AMOUNT: About 6 doz. 2″ × 3″ cookies.

GLAZING ICING

Boil together 1 cup sugar and ½ cup water until first indication of a thread appears (230°). Remove from heat. Stir in ¼ cup confectioners’ sugar and brush hot icing thinly over cookies. (When icing gets sugary, reheat slightly, adding a little water until clear again.)

★ NURNBERGER

Round, light-colored honey cakes from the famed old City of Toys.

Follow (KEY) recipe above—except in place of honey and molasses use 1 cup honey; and reduce spices (using ¼ tsp. cloves, ½ tsp. allspice, and ½ tsp. nutmeg ... with 1 tsp. cinnamon).

Roll out the chilled dough ¼″ thick. Cut into 2″ rounds. Place on greased baking sheet. With fingers, round up cookies a bit toward center. Press in blanched almond halves around the edge like petals of a daisy. Use a round piece of citron for each center. Bake just until set. Immediately brush with Glazing Icing (above). Remove from baking sheet. Cool, and store to mellow.

TO “MELLOW” COOKIES

... store in an air-tight container for a few days. Add a cut orange or apple; but fruit molds, so change it frequently.

=ZUCKER HÜTCHEN= (Little Sugar Hats)

From the collection of Christmas recipes by the Kohler Woman’s Club of Kohler, Wisconsin.

6 tbsp. soft butter ½ cup sugar 1 egg yolk

2 tbsp. milk

1⅜ cups sifted GOLD MEDAL Flour ½ tsp. baking powder ¼ tsp. salt

¼ cup finely cut-up citron

Chill dough. Roll thin (⅛″). Cut into 2″ rounds. Heap 1 tsp. Meringue Frosting (recipe below) in center of each round to make it look like the crown of a hat. Place 1″ apart on greased baking sheet. Bake until delicately browned.

MERINGUE FROSTING

Beat 1 egg white until frothy. Beat in gradually 1½ cups sifted confectioners’ sugar and beat until frosting holds its shape. Stir in ½ cup finely chopped blanched almonds.

[Sidenote: Decorative favorites from lands afar.]

SCOTCH SHORTBREAD

Old-time delicacy from Scotland ... crisp, thick, buttery.

1 cup soft butter ⅝ cup sugar (½ cup plus 2 tbsp.)

2½ cups sifted GOLD MEDAL Flour

Mix thoroughly with hands. Chill dough. Roll out ⅓ to ½″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). Flute edges if desired by pinching between fingers as for pie crust. Place on ungreased baking sheet. Bake. (The tops do not brown during baking ... nor does shape of the cookies change.)

TEMPERATURE: 300° (slow oven).

TIME: Bake 20 to 25 min.

AMOUNT: About 2 doz. 1″ × 1½″ cookies.

★ FINSKA KAKOR (Finnish Cakes)

Nut-studded butter strips from Finland.

¾ cup soft butter ¼ cup sugar 1 tsp. almond flavoring

2 cups sifted GOLD MEDAL Flour

Mix thoroughly with hands. Chill dough. Roll out ¼″ thick. Cut into strips 2½″ long and ¾″ wide. Brush tops lightly with 1 egg white, slightly beaten. Sprinkle with mixture of 1 tbsp. sugar and ⅓ cup finely chopped blanched almonds. Carefully transfer (several strips at a time) to ungreased baking sheet. Bake just until cookies begin to turn a very delicate golden brown.

TIME: Bake 17 to 20 min.

AMOUNT: About 4 doz. 2½″ × ¾″ cookies.

[Illustration: The ring of sleigh bells fills the air as everyone races to church on Christmas Day in Finland.]

SANDBAKELSER (Sand Tarts)

Fragile almond-flavored shells of Swedish origin, made in copper molds of varied designs.

Put through fine knife of food grinder twice ...

*⅓ cup blanched almonds *4 unblanched almonds

Mix in thoroughly ...

⅞ cup soft butter (1 cup minus 2 tbsp.) ¾ cup sugar 1 small egg white, unbeaten

1¾ cups sifted GOLD MEDAL Flour

*In place of the almonds, you may use 1 tsp. vanilla flavoring and 1 tsp. almond flavoring.

Chill dough. Press dough into Sandbakels molds (or tiny fluted tart forms) to coat inside. Place on ungreased baking sheet. Bake until very delicately browned. Tap molds on table to loosen cookies and turn them out of the molds.

AMOUNT: About 3 doz. cookies.

=MOLDED= COOKIES

[Sidenote: Mold ’em fast with a fork or glass!]

=HOW TO MAKE MOLDED COOKIES= (preliminary steps on pp. 14-15)

[Illustration: =1= With hands, roll dough into balls or into long, pencil-thick rolls, as indicated in recipe.]

[Illustration: =2= Flatten balls of dough with bottom of a glass dipped in flour (or with a damp cloth around it), or with a fork—crisscross.]

[Illustration: =3= Cut pencil-thick strips ... and shape as directed ... as for Almond Crescents (p. 41) or Berliner Kranser (p. 42).]

DATE-OATMEAL COOKIES

¾ cup soft shortening (half butter) 1 cup brown sugar 2 eggs 3 tbsp. milk 1 tsp. vanilla

2 cups sifted GOLD MEDAL Flour ¾ tsp. soda 1 tsp. salt

2 cups rolled oats 1½ cups cut-up dates ¾ cup chopped nuts

Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten (to ¼″) with bottom of glass dipped in flour. Bake until lightly browned.

★ PEANUT BUTTER COOKIES ( (KEY) Recipe)

Perfect for the Children’s Hour.

½ cup soft shortening (half butter) ½ cup peanut butter ½ cup sugar ½ cup brown sugar 1 egg

1¼ cups sifted GOLD MEDAL Flour ½ tsp. baking powder ¾ tsp. soda ¼ tsp. salt

Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten with fork dipped in flour ... crisscross. Bake until set ... but not hard.

AMOUNT: About 3 doz. 2½″ cookies.

HONEY PEANUT BUTTER COOKIES

Follow (KEY) recipe above—except use only ¼ cup shortening, and in place of brown sugar use ½ cup honey.

[Sidenote: Sprightly tea cakes for friends and family.]

THUMBPRINT COOKIES

Nut-rich ... the thumb dents filled with sparkling jelly.

I’m as delighted with this quaint addition to our cooky collection, from Ken MacKenzie, as is the collector of old glass when a friend presents her with some early thumbprint goblets.

½ cup soft shortening (half butter) ¼ cup brown sugar 1 egg yolk ½ tsp. vanilla

1 cup sifted GOLD MEDAL Flour ¼ tsp. salt

Roll into 1″ balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (¾ cup). Place about 1″ apart on ungreased baking sheet. Bake 5 min. Remove from oven. Quickly press thumb gently on top of each cooky. Return to oven and bake 8 min. longer. Cool.

Place in thumbprints a bit of chopped candied fruit, sparkling jelly, or tinted confectioners’ sugar icing.

TIME: Bake 5 min., then 8 min.

AMOUNT: About 2 doz. 1½″ cookies.

★ ENGLISH TEA CAKES

Tender, flavorful tidbits with a sugary glaze.

½ cup soft shortening (half butter) ¾ cup sugar 1 egg 3 tbsp. milk

1¾ cups sifted GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. salt

½ cup finely cut sliced citron ½ cup currants or raisins, cut-up

Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugared-side-up 2″ apart on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed.

AMOUNT: About 3 doz. 1½″ cookies.

ALMOND CRESCENTS

Richly delicate, buttery. Party favorites.

1 cup soft shortening (half butter) ⅓ cup sugar ⅔ cup ground blanched almonds

Sift together and work in ...

1⅔ cups sifted GOLD MEDAL Flour ¼ tsp. salt

Chill dough. Roll with hands pencil-thick. Cut in 2½″ lengths. Form into crescents on ungreased baking sheet. Bake until set ... not brown. Cool on pan. While slightly warm, carefully dip in 1 cup confectioners’ sugar and 1 tsp. cinnamon mixed.

TIME: Bake 14 to 16 min.

LEMON SNOWDROPS

Refreshing, lemony ... with snowy icing.

Follow recipe for English Tea Cakes above—except use 2 tbsp. lemon juice and 1 tbsp. water in place of the milk. Add 2 tsp. grated lemon rind. Omit citron and currants. Mix in ½ cup chopped nuts. Chill dough. Roll into balls and bake. Then roll in confectioners’ sugar.

BUTTER FINGERS

Nut-flavored, rich buttery party cookies.

Follow recipe for Almond Crescents—except in place of almonds use black walnuts or other nuts, chopped. Cut into finger lengths and bake. While still warm, roll in confectioners’ sugar. Cool, and roll in the sugar again.

[Sidenote: Festive cookies for the holidays ... ideal for Christmas boxes.]

RUSSIAN TEA CAKES

Crunchy, sugared, nut-filled snowballs.

This favorite with men came to us from a man. Carl Burkland, a radio executive of New York City, made them himself for me one Christmas season.

1 cup soft butter ½ cup sifted confectioners’ sugar 1 tsp. vanilla

2¼ cups sifted GOLD MEDAL Flour ¼ tsp. salt

¾ cup finely chopped nuts

Chill dough. Roll into 1″ balls. Place 2½″ apart on ungreased baking sheet. Bake until set, but not brown. While still warm, roll in confectioners’ sugar. Cool. Roll in sugar again.

AMOUNT: About 4 doz. 1½″ cookies.

MANDEL KAGER (Almond Cookies)

These little cakes of intriguing flavor are always on hand for Norway’s holiday festivities.

1 cup soft shortening (part butter) ½ cup sugar 1 egg

1⅔ cups sifted GOLD MEDAL Flour ½ tsp. baking powder 1 tbsp. cinnamon (3 tsp.) 1 to 1½ tsp. ground cardamom

½ cup chopped toasted almonds

Chill dough. Roll into 1″ balls. Place on ungreased baking sheet. Flatten slightly. Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 tbsp. water). Top each with a blanched almond half. Bake until golden brown.

AMOUNT: About 3½ doz. 1½″ cookies.

[Illustration: Life-size candid camera shot of a Berliner Krans.]

All you have to do—to shape a Berliner Krans: Form a circle and bring one end over and through.

If rich dough splits apart or seems crumbly, let it get slightly warm or work in a few drops of liquid until the dough sticks together.

=BERLINER KRANSER= (Berlin Wreaths)

Delicious and buttery, these gay little wreaths are made each holiday season in Norway.

1½ cups soft shortening (half butter) 1 cup sugar 2 tsp. grated orange rind 2 eggs

4 cups sifted GOLD MEDAL Flour

Chill dough. Break off small pieces and roll to pencil size about 6″ long and ¼″ thick. Form each piece into a circle, bringing one end over and through in a single knot. (See sketch above.) Leave ½″ end on each side. Place on ungreased baking sheet. Brush tops with meringue (made by beating 1 egg white until stiff, gradually beating in 2 tbsp. sugar). Press bits of red candied cherries on center of knot for holly berries. Add little jagged leaves cut out of green citron. Bake until set ... but not brown.

=PRESS= COOKIES

[Sidenote: Buttery morsels in intriguing shapes.]

HOW TO MAKE COOKIES WITH A PRESS

Force dough through a cooky press (or pastry tube). Follow directions accompanying cooky press. Hold the press upright, and force out the dough until it appears at the edge of the mold ... then lift the press away.

SPRITZ ( (KEY) Recipe) (“Spurted out of a press”)

Crisp, fragile, buttery-tasting curlicues.

1 cup soft butter ⅔ cup sugar 3 egg yolks 1 tsp. flavoring (almond or vanilla) or 4 tbsp. grated almonds.

Work in with the hands ...

Chill dough. Force through cooky press onto ungreased baking sheet in letter S’s, rosettes, fluted bars, or other desired shapes. Bake until set ... but not brown.

TIME: Bake 7 to 10 min.

AMOUNT: About 6 doz. cookies.

CHOCOLATE SPRITZ

Follow (KEY) recipe above—but blend into the shortening mixture 4 sq. unsweetened chocolate (4 oz.), melted.

Have baking sheet cold before forcing cooky dough through press onto it. If sheet is not cold, the fat in the dough will melt and the cookies will pull away from the sheet when the press is lifted.

BUTTER COOKIES

Follow (KEY) recipe for Butter Cookies on p. 31. Force chilled dough through cooky press onto ungreased baking sheet in form of flowers, wreaths, or any desired shapes.

[Illustration: Dough for press cookies may be rolled out and cut into desired shapes. For wreaths, cut with scalloped cooky cutter ... then cut out center with a smaller sized cutter.]

★ ALMOND WREATHS

Beautiful almond-topped garlands.

1 cup soft shortening (mostly butter) ¾ cup confectioners’ sugar 2 egg yolks 1 egg white 1 tsp. vanilla ¼ tsp. salt

Sift together and work in with the hands ...

Chill dough. Force through cooky press onto ungreased baking sheet in shape of wreaths. Brush wreaths with slightly beaten egg white. Sprinkle with mixture of 2 tbsp. sugar, ¼ tsp. cinnamon, and ¼ cup very finely chopped blanched almonds. Bake until set ... but not brown.

Press bits of red or green candied cherry into top of wreaths to simulate a bow.

ALPHABETICAL INDEX

General Methods, pages 14 and 15

Almond Crescents, 41

Almond Macaroons, 21

Almond Paste, 21

Almond Wreaths, 43

Animal Cookies, 37

Applesauce Cookies, 17

Bar Cookies, 26

Bell Cookies, 37

Berliner Kranser, 42

Boy and Girl Cookies, 37

Brazil or Pecan Jumbles, 20

Brown Sugar Drops, 16

Brownies, 26

Burnt Butter Icing, 18

Busy-Day Coconut Drops, 16

Busy-Day Nut Drops, 16

Butter Cookies, 31 and 43

Butter Fingers, 41

Butterscotch Cookies, 18

Caraway Cookies, 30

Cherry and Hatchet Cookies, 31

Cherry-Coconut Macaroons, 21

Chocolate Chip Cookies, 20

Chocolate-Coconut Macaroons, 21

Chocolate Cream Drops, 18

Chocolate-Frosted Brownies, 26

Chocolate Icing, 18

Chocolate Pinwheels, 30

Chocolate Refrigerator Cookies, 22

Chocolate Spritz, 43

Christmas Tree Cookies, 37

Coconut Cream Drops, 18

Coconut Jumbles, 20

Coconut-Lemon Bars, 28

Coconut Macaroons, 21

Coffee-and-Spice Drops, 17

Cookies with Faces, 31

Dainty Tea Brownies, 26

Date-and-Nut Squares, 27

Date-Apricot Bars, 29

Date Bars or Matrimonial Cake, 29

Date-Nut Refrigerator Cookies, 22

Date-Oatmeal Cookies, 40

Decorating Icing, 31

Drop Cookies, 16

English Tea Cakes, 41

Fig Bars, 32

Filled Bar Cookies, 29

Filled Cookies, 32

Filled Cookies in Fancy Shapes, 32

Finska Kakor, 39

Flower Cookies, 31

Frosted Gingies, 34

Fruit-and-Nut Drops, 18

Ginger Creams, 19

Ginger Refrigerator Cookies, 23

Gingerbread Boys, 34

Gingies, 34

Glazed Orange Jumbles, 20

Glazing Icing, 38

Gold Cookies, 25

Hazelnut Bars, 29

Heart Cookies, 31

Hermits, 17

His Mother’s Oatmeal Cookies, 33

Holiday Fruit Cookies, 16

Honey Peanut Butter Cookies, 40

Jell-Meringue-Filbert Bars, 28

Jewelled Cookies, 27

Lebkuchen, 38

Lemon Icing, 26

Lemon Snowdrops, 41

Lemon Sugar Cookies, 30

Little Sugar Hats, 38

Macaroons, 21

Mandel Kager, 42

Marie’s Chocolate Icing, 26

Merry Christmas Cookies, 37

Mincemeat Cookies, 17

Miscellaneous Cookies, 25

Molasses Crinkles, 25

Molded Cookies, 40

Monkey-Faced Cookies, 19

New Northland Cookies, 23

Nurnberger, 38

Nut Refrigerator Cookies, 22

Nut Sugar Cookies, 30

Oatmeal Drop Cookies, 19

Oatmeal Refrigerator Cookies, 24

Old-Fashioned Sour Cream Drops, 18

Old-Time Cinnamon Jumbles, 20

Orange-Almond Refrigerator Cookies, 22

Orange-Chocolate Chip Cookies, 20

Peanut Butter Cookies, 40

Peanut Macaroons, 21

Petticoat Tails, 24

Pineapple Filling, 33

Place Cards or Favors, 31

Plantation Fruit Bars, 26

Poinsettias, 32

Press Cookies, 43

Prune Filling, 33

Prune-Orange Bars, 29

Quick Cream Icing, 19

Raisin, Fig and Date Filling, 33

Raisin, Fig or Date Filling, 33

Refrigerator Cookies, 22

Rich Sugar Cookies, 30

Rolled Cookies, 30

Russian Tea Cakes, 42

Salted Peanut Cookies, 16

Sandbakelser, 39

Scotch Shortbread, 39

Simple White Icing, 34

Snickerdoodles, 25

Spiced Prune Drops, 17

Spritz, 43

Star Cookies, 37

Stocking Cookies, 37

Stone Jar Molasses Cookies, 34

Sugar Cookies, 30

Sugar Jumbles, 20

3-in-1 Jumbles, 20

Thumbprint Cookies, 41

Toffee-Nut Bars, 28

Toy Cookies, 37

Tutti-Frutti Surprises, 27

Walnut Squares, 27

Washboards, 25

Wheaties-Coconut Macaroons, 21

Wheaties Drop Cookies, 17

Wreath Cookies, 37

Zucker Hütchen, 38

In places sections have been moved to correct for content spread across two pages in the original. Cases where significant changes have been made are noted below.

The indexes were not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pp 22,23: Steps 3 and 4 of REFRIGERATOR COOKIES have been moved from page 23 to be with 1 and 2 on page 22. Pg 27: “left” replaced with “above” Pg 26,27: Recipe for Lemon Icing moved from Pg 27 to be with Plantation Fruit Bars Pg 26 Pg 26: "next page" changed to "below" to reflect move of Lemon Icing Pp 31: “opposite page” replaced with “above page” Pp 32: “opposite page” replaced with “below” Index: “Bar Bookies” replaced with “Bar Cookies”

*** END OF THE PROJECT GUTENBERG EBOOK BETTY CROCKER PICTURE COOKY BOOK ***