MISCELLANEOUSCOOKIES
Popular throughthe 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.”
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.”
Mix together thoroughly ...
Sift together and stir in ...
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.)
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2″ cookies.
GOLD COOKIES
Really awfully good ... and they use up those extra egg yolks!
Really awfully good ... and they use up those extra egg yolks!
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 12 to 15 min.
AMOUNT: About 5 doz. 2″ cookies.
★ 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.
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.
Mix together thoroughly ...
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ cookies.
WASHBOARDS
Coconut-taffy bars.
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
Mix in ...
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 wedomean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2″ × 3″ cookies.