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This offer may be withdrawn without notice.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.
[Illustration]
[Illustration]
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!
[Illustration]
[Illustration]
[Illustration]
_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 _in_side rim to _out_side 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
[Illustration]
Fine white granulated sugar, unless otherwise specified in recipe.
SALT
[Illustration]
_Cooking_ salt in cloth sacks. It is cheaper and stronger than table
salt.
CHOCOLATE
[Illustration]
Unsweetened baking chocolate. If sweet chocolate or bits or pieces
are required, recipe will so state.
GOLD MEDAL FLOUR
[Illustration]
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
[Illustration]
Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.
MILK
[Illustration]
Fresh, sweet milk, unless otherwise indicated.
BUTTERMILK and SOUR MILK
[Illustration]
May be used interchangeably. Too old milk has disagreeable flavor!
MOLASSES
[Illustration]
Dark molasses. If black New Orleans molasses is specified, ask grocer
for “black strap.”
SPICES and FLAVORINGS
[Illustration]
High quality always, for flavor and dependability.
WHEATIES
[Illustration]
The crispy, whole-wheat flakes nationally known as the “Breakfast of
Champions.”
ROLLED OATS
[Illustration]
Either quick-cooking or regular (uncooked).
MOIST SHREDDED COCONUT
[Illustration]
Shredded coconut that’s moist ... either from a can or a package ...
or shredded from a fresh coconut.
BAKING POWDER
[Illustration]
Any of the well-known nationally distributed brands of baking powder
give good results with the recipes in this book.
COFFEE
[Illustration]
The beverage—not uncooked ground coffee.
SHORTENING
[Illustration]
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
[Illustration]
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_)
[Illustration]
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
[Illustration]
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!_)
[Illustration]
Salted Peanut Cookies 16
Brownies 26
Monkey-Faced Cookies 19
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
[Illustration]
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_)
[Illustration]
Chocolate Cream Drops 18
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
[Illustration]
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
Hermits 17
Chocolate Chip Cookies 20
Filled Cookies 32
Date-Apricot Bars 29
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
Chocolate Cream Drops 18
Chocolate Pinwheels 30
Gingerbread Boys 34
Bedtime Snacks (_for light refreshment_)
Brown Sugar Drops 16
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_)
Date-and-Nut Squares 27
Ginger Creams 19
Chocolate-Frosted Brownies 26
His Mother’s Oatmeal Cookies 33
Nut Sugar Cookies 30
Date-Nut Refrigerator Cookies 22
Matrimonial Cake (Date Bars) 29
Chocolate Chip Cookies 20
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
Almond Wreaths 43
Orange-Chocolate Chip Cookies 20
Rich Sugar Cookies 30
----------------------------------------------------------------------
[Illustration]
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.
[Illustration]
“_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_
[Illustration]
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_
[Illustration]
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]
[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.
[Illustration]
=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._
Mix together thoroughly ...
1 cup soft shortening
2 cups brown sugar
2 eggs
Stir in ...
½ cup cold coffee
Sift together and stir in ...
3½ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
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.
★ 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._
Mix together thoroughly ...
1 cup soft shortening
1 cup sugar
2 eggs
Stir in ...
1 cup sour milk
Sift together and stir in ...
2 cups _sifted_ GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
Stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
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._
Mix together thoroughly ...
½ cup soft shortening
1½ cups sugar
2 eggs
Stir in ...
1 cup thick sour cream
1 tsp. vanilla
Sift together and stir in ...
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).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2½″ cookies.
★ 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.
AMOUNT: Icing for about 30 cookies.
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._
Mix together thoroughly ...
¼ cup soft shortening
½ cup sugar
1 small egg
½ cup molasses
Stir in ...
1 tsp. soda dissolved in ½ cup hot water
Sift together and stir in ...
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_.)
TEMPERATURE: 400° (mod. hot oven).
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._
[Illustration]
Mix together thoroughly ...
½ cup soft shortening
1¼ cups sugar
2 eggs
6 tbsp. molasses
Sift together and stir in ...
1¾ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
Stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2½″ cookies.
★ 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.”_
[Illustration]
Mix together thoroughly ...
½ cup soft shortening
1 cup brown sugar
½ cup molasses
Stir in ...
½ cup sour milk or buttermilk
1 tsp. vinegar
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
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._
Mix together thoroughly ...
½ cup soft shortening (part butter)
½ cup sugar
1 egg
1 tsp. vanilla
Sift together and stir in ...
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).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 2″ cookies.
COCONUT JUMBLES
Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded
coconut.
★ CHOCOLATE CHIP COOKIES
[Illustration]
_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!_
Mix together thoroughly ...
½ cup soft shortening (part butter)
1 cup sugar
1 egg
Stir in ...
¾ cup buttermilk
1 tsp. vanilla
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 4 doz. 2″ cookies.
[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
Stir in ...
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.
TEMPERATURE: 325° (slow mod. oven).
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.
TEMPERATURE: 325° (slow mod. oven).
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._
Mix together thoroughly ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 6 to 8 min.
AMOUNT: About 6 doz. 2½″ cookies.
★ 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!_
Mix together thoroughly ...
1 cup soft shortening
1 cup sugar
2 eggs
½ cup black molasses
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 9 doz. 2½″ cookies.
★ NEW NORTHLAND COOKIES
[Illustration]
_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._
Mix together thoroughly ...
6 tbsp. soft shortening (part butter)
1 cup brown sugar
Stir in ...
¼ cup cold water
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 6 to 8 min.
AMOUNT: About 4 doz. 2½″ cookies.
[Sidenote: Snip off and bake ... for unexpected guests.]
★ PETTICOAT TAILS
_Richly delicate and dainty._
[Illustration]
_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.”_
Mix together thoroughly ...
1 cup soft butter
1 cup _sifted_ confectioners’ sugar
1 tsp. flavoring (vanilla, almond, wintergreen or rose)
Sift together and stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
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._
[Illustration]
Mix together thoroughly ...
½ cup soft shortening
½ cup sugar
½ cup brown sugar
1 egg
1½ tsp. grated lemon rind
1½ tbsp. molasses
½ tsp. vanilla
Sift together and stir in ...
⅞ cup (¾ cup plus 2 tbsp.) _sifted_ GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt
Mix in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 4 doz. 2½″ cookies.
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.
[Illustration]
=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.”_
Mix together thoroughly ...
1 cup soft shortening
1½ cups sugar
2 eggs
Sift together and stir in ...
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.)
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!_
Mix together thoroughly ...
½ cup soft shortening
1½ cups sugar
4 egg yolks
Stir in ...
2 tbsp. milk
1 tsp. vanilla
Sift together and stir in ...
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.
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._
Mix together thoroughly ...
¾ cup soft shortening
1 cup brown sugar
1 egg
¼ cup molasses
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ cookies.
WASHBOARDS
_Coconut-taffy bars._
Mix together thoroughly ...
1 cup soft shortening (half butter)
2 cups brown sugar
2 eggs
Stir in ...
1 tsp. soda dissolved in ¼ cup hot water
1 tsp. vanilla
Sift together and stir in ...
4 cups _sifted_ GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. salt
Mix in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
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
Sift together and stir in ...
¾ cup _sifted_ GOLD MEDAL Flour
½ tsp. baking powder
½ tsp. salt
Mix in ...
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._