MOLDEDCOOKIES
Mold ’em fast witha fork or glass!
HOW TO MAKE MOLDED COOKIES(preliminary steps on pp.14-15)
1 With hands, roll dough into balls or into long, pencil-thick rolls, as indicated in recipe.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.3 Cut pencil-thick strips ... and shape as directed ... as for Almond Crescents (p.41) orBerliner Kranser(p.42).
1 With hands, roll dough into balls or into long, pencil-thick rolls, as indicated in recipe.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.3 Cut pencil-thick strips ... and shape as directed ... as for Almond Crescents (p.41) orBerliner Kranser(p.42).
1 With hands, roll dough into balls or into long, pencil-thick rolls, as indicated in recipe.
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.
3 Cut pencil-thick strips ... and shape as directed ... as for Almond Crescents (p.41) orBerliner Kranser(p.42).
DATE-OATMEAL COOKIES
Mix together thoroughly ...
Sift together and stir in ...
Stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ cookies.
★ PEANUT BUTTER COOKIES ((KEY)Recipe)
Perfect for the Children’s Hour.
Mix together thoroughly ...
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 3 doz. 2½″ cookies.
(Marking cookies with fork)
HONEY PEANUT BUTTER COOKIES
Follow(KEY)recipe above—exceptuse only ¼ cup shortening, and in place of brown sugar use ½ cup honey.
Sprightly tea cakes for friends and family.
THUMBPRINT COOKIESNut-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.
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.
(Thumb pressing on cooky)
Mix together thoroughly ...
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 5 min., then 8 min.
AMOUNT: About 2 doz. 1½″ cookies.
★ ENGLISH TEA CAKESTender, flavorful tidbits with a sugary glaze.
Mix together thoroughly ...
Sift together and stir in ...
Mix in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 12 to 15 min.
AMOUNT: About 3 doz. 1½″ cookies.
ALMOND CRESCENTS
Richly delicate, buttery. Party favorites.
Mix together thoroughly ...
Sift together and work in ...
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.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 14 to 16 min.
AMOUNT: About 5 doz. 2½″ cookies.
LEMON SNOWDROPS
Refreshing, lemony ... with snowy icing.
Follow recipe for English Tea Cakes above—exceptuse 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—exceptin 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.
Festive cookies for the holidays ... ideal for Christmas boxes.
RUSSIAN TEA CAKESCrunchy, 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.
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.
Mix together thoroughly ...
Sift together and stir in ...
Mix in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
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.
These little cakes of intriguing flavor are always on hand for Norway’s holiday festivities.
Mix together thoroughly ...
Sift together and stir in ...
Mix in ...
Chill dough. Roll into 1″ balls. Place on ungreased baking sheet. Flatten slightly. Brush tops withegg glaze(1 slightly beaten egg yolk mixed with 1 tbsp. water). Top each with a blanched almond half. Bake until golden brown.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 3½ doz. 1½″ cookies.
BERLINER KRANSER(Berlin Wreaths)
(Photo of BERLINER KRANSER)Life-size candid camera shot of a Berliner Krans.
Life-size candid camera shot of a Berliner Krans.
Life-size candid camera shot of a Berliner Krans.
Delicious and buttery, these gay little wreaths are made each holiday season in Norway.
Delicious and buttery, these gay little wreaths are made each holiday season in Norway.
Mix together thoroughly ...
Stir in ...
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 withmeringue(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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 6 doz. 2″ cookies.
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.
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.
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.
(Hands knoting ring)