ROLLEDCOOKIES
Pat ’em, and roll ’emand sugar for tea.
HOW TO MAKE ROLLED COOKIES(preliminary steps on pp.14-15)
1 To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.2 Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.3 Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.
1 To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.2 Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.3 Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.
1 To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.
2 Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.
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 page40.
★ SUGAR COOKIES ((KEY)Recipe)
Crispy, thin, flavorful.
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
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.
TEMPERATURE: 425° (hot oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 5 doz. 2½″ cookies.
LEMON SUGAR COOKIES
Follow(KEY)recipe above—exceptin 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—exceptuse 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—exceptomit 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.
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.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 5 doz. 2″ cookies.
Merrily we roll the dough ... for parties.
BUTTER COOKIES ((KEY)Recipe)Crisp, with the true buttery flavor, but not sweet.
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
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.
TEMPERATURE: 425° (hot oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 7 doz. 2″ cookies.
COOKIES FOR PARTIESDelightful for all sorts of special occasions.
Follow(KEY)recipe for Sugar Cookiesabove, or(KEY)recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:
HEART COOKIES
For special Valentines.
(Heart shapped cookies)
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 asonecooky. When baked, ice the smaller heart with red or pink icing.
(Cookies shaped like cherries and a hatchet)
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.
(Cookies shaped like flowers)
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.
Cookies labed Suzy John Patty
DECORATING ICING
Into 1 cupsiftedconfectioners’ 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.
(Cooky with face)
Follow recipe for soft molasses cookies such as Gingies on page34. 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.
Little taste-tempters in fascinating shapes.
FILLED COOKIES ((KEY)Recipe)Tender, creamy white turnovers hold luscious fillings.
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 6 doz. 3″ cookies.
(Drawing of filled cookies)
FILLED COOKIES IN FANCY SHAPES
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.
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.
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.
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.
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 (seebelow) on each ... covering up to edge. Place on the top pieces. Press edges together.
AMOUNT: 4 doz. 2½″ filled cookies.
(Folding dough into flowers)
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 (above). 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.
Luscious fruity fillings ... to suit every taste.
Filled cooky favorites.
Filled cooky favorites.
Filled cooky favorites.
RAISIN, FIG,ANDDATE FILLING
Mix together in saucepan ...
Cook slowly, stirring constantly, until thickened (about 5 min.). Cool.
AMOUNT: Filling for 4 doz. filled cookies.
RAISIN, FIG,ORDATE FILLING
In recipe above for Raisin, Fig,andDate Filling, use 1½ cups raisins,orfigs,ordates ... in place of the combination of the three.
PINEAPPLE FILLING
Mix together in saucepan ...
Stir in ...
Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.
AMOUNT: Filling for 4 doz. filled cookies.
Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.
Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.
Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.
Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.
PRUNE FILLING
Mix together in saucepan ...
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.
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.
(Older woman carring cooky tray)
Mix together ...
Cut in until mixture is well blended ...
Stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ double cookies.
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.
A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The boys hoard them ... old grads long for them.
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
Stir in ...
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.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 15 to 18 min.
AMOUNT: 2⅔ doz. fat, puffy 2½″ cookies.
(Boys eatting cookies in front of columned building)
FROSTED GINGIES
Follow(KEY)recipe above—and frost when cool with Simple White Icing (recipe below).
SIMPLE WHITE ICING
Blend together 1 cupsiftedconfectioners’ 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 cupsiftedGOLD 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 ...
Remove from heat
Stir ...
Sift together and stir in ...
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.)
TEMPERATURE: 350° (mod. oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 6 doz. 2½″ cookies.
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.
(Gingerbread man shape)
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
1Select heavy box, lined with waxed paper. Use plenty of filler (crushed wrapping or tissue paper, or unbuttered popcorn or Cheerios).
2Wrap each cooky separately ... in waxed paper. Or place cookies back-to-back in pairs ... then wrap each pair.
(Cookies laying on wax paper squares)
3Pad bottom of box with filler. Fit wrapped cookies into box closely, in layers.
4Use filler between layers to prevent crushing of cookies.
(Box with cookies in it)
5Cover with paper doily, add card, and pad top with crushed paper. Pack tightly so contents will not shake around.
6Wrap 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.”
Festive Christmas Cookies★ 1Sandbakelser★ 2 Spritz Rosettes★ 3 Merry Christmas Cookies, Trees, Stars, etc.★ 4Nurnberger★ 5 Almond Crescents★ 6Lebkuchen★ 7 Scotch Shortbread★ 8Berliner Kranser★ 9Finska Kakor★ 10 Russian Tea Cakes
Festive Christmas Cookies★ 1Sandbakelser★ 2 Spritz Rosettes★ 3 Merry Christmas Cookies, Trees, Stars, etc.★ 4Nurnberger★ 5 Almond Crescents★ 6Lebkuchen★ 7 Scotch Shortbread★ 8Berliner Kranser★ 9Finska Kakor★ 10 Russian Tea Cakes
Festive Christmas Cookies
★ 1Sandbakelser★ 2 Spritz Rosettes★ 3 Merry Christmas Cookies, Trees, Stars, etc.★ 4Nurnberger★ 5 Almond Crescents★ 6Lebkuchen★ 7 Scotch Shortbread★ 8Berliner Kranser★ 9Finska Kakor★ 10 Russian Tea Cakes
★ 1Sandbakelser
★ 2 Spritz Rosettes
★ 3 Merry Christmas Cookies, Trees, Stars, etc.
★ 4Nurnberger
★ 5 Almond Crescents
★ 6Lebkuchen
★ 7 Scotch Shortbread
★ 8Berliner Kranser
★ 9Finska Kakor
★ 10 Russian Tea Cakes
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.
Mix together thoroughly ...
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2½″ cookies.
LIGHT DOUGH
For bells, stockings, stars, wreaths, etc.
Follow(KEY)recipe for Dark Dough aboveexceptsubstitute 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-sidedownon pan.
(Decorative banner)
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.
(Star cooky)
STARS
Cover with white icing. Sprinkle with sky blue sugar.
WREATHS
(Wreath cooky)
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.
(Bell cooky)
BELLS
Outline with red icing. Make clapper of red icing. (A favorite with children.)
(Stocking cooky)
STOCKINGS
Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.
(Tree cooky)
CHRISTMAS TREES
Spread with white icing ... then sprinkle with green sugar. Decorate with silver dragées and tiny colored candies.
(Toy shaped cookies)
TOYS
(Drum, car, jack-in-the-box, etc.): Outline shapes with white or colored icing.
(Animal shaped cookies)
ANIMALS
(Reindeer, camel, dog, kitten, etc.): Pipe icing on animals to give effect of bridles, blankets, etc.
(Boy and girl shaped cookies)
BOYS AND GIRLS
Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.
“Old country” Christmas treasures.
LEBKUCHEN((KEY)Recipe)
The famous old-time German Christmas Honey Cakes.
Mix together and bring to a boil ...
(Boy and Girl at Christmas tree)
Cool thoroughly
Stir in ...
Sift together and stir in ...
Mix in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
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.
Round, light-colored honey cakes from the famed old City of Toys.
Follow(KEY)recipe above—exceptin 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 thechilleddough 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.Immediatelybrush with Glazing Icing (above). Remove from baking sheet. Cool, and store to mellow.
AMOUNT: About 6 doz. 2½″ cookies.
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.
... 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.
From the collection of Christmas recipes by the Kohler Woman’s Club of Kohler, Wisconsin.
(ZUCKER HÜTCHEN cookies)
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
Mix in ...
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.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2″ cookies.
MERINGUE FROSTING
Beat 1 egg white until frothy. Beat in gradually 1½ cupssiftedconfectioners’ sugar and beat until frosting holds its shape. Stir in ½ cup finely chopped blanched almonds.
Decorative favorites from lands afar.
SCOTCH SHORTBREAD
Old-time delicacy from Scotland ... crisp, thick, buttery.
(Man playiing bagpipes)
Mix together thoroughly ...
Stir in ...
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)