Outline with red icing. Make clapper of red icing. (A favorite with
children.)
STOCKINGS
[Illustration]
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
[Illustration]
Spread with white icing ... then sprinkle with green sugar. Decorate
with silver dragées and tiny colored candies.
TOYS
[Illustration]
(Drum, car, jack-in-the-box, etc.): Outline shapes with white or
colored icing.
ANIMALS
[Illustration]
(Reindeer, camel, dog, kitten, etc.): Pipe icing on animals to give
effect of bridles, blankets, etc.
BOYS AND GIRLS
[Illustration]
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
Stir in ...
¾ cup brown sugar
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon rind
[Illustration]
Sift together and stir in ...
2¾ cups _sifted_ GOLD MEDAL Flour
½ tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
Mix in ...
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.
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._
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.
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.
=ZUCKER HÜTCHEN= (Little Sugar Hats)
_From the collection of Christmas recipes by the Kohler Woman’s
Club of Kohler, Wisconsin._
[Illustration]
Mix together thoroughly ...
6 tbsp. soft butter
½ cup sugar
1 egg yolk
Stir in ...
2 tbsp. milk
Sift together and stir in ...
1⅜ cups _sifted_ GOLD MEDAL Flour
½ tsp. baking powder
¼ tsp. salt
Mix in ...
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.
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 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._
[Illustration]
Mix together thoroughly ...
1 cup soft butter
⅝ cup sugar (½ cup plus 2 tbsp.)
Stir in ...
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._
Mix together thoroughly ...
¾ cup soft butter
¼ cup sugar
1 tsp. almond flavoring
Stir in ...
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.
TEMPERATURE: 350° (mod. oven).
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
Stir in ...
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.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 12 to 15 min.
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
Mix together thoroughly ...
¾ cup soft shortening (half butter)
1 cup brown sugar
2 eggs
3 tbsp. milk
1 tsp. vanilla
Sift together and stir in ...
2 cups _sifted_ GOLD MEDAL Flour
¾ tsp. soda
1 tsp. salt
Stir in ...
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.
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 ...
½ cup soft shortening (half butter)
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
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.
[Illustration]
[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._
Mix together thoroughly ...
½ cup soft shortening (half butter)
¼ cup brown sugar
1 egg yolk
½ tsp. vanilla
Sift together and stir in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 5 min., then 8 min.
AMOUNT: About 2 doz. 1½″ cookies.
★ ENGLISH TEA CAKES
_Tender, flavorful tidbits with a sugary glaze._
Mix together thoroughly ...
½ cup soft shortening (half butter)
¾ cup sugar
1 egg
3 tbsp. milk
Sift together and stir in ...
1¾ cups _sifted_ GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. salt
Mix in ...
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.
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 ...
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.
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—_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._
Mix together thoroughly ...
1 cup soft butter
½ cup _sifted_ confectioners’ sugar
1 tsp. vanilla
Sift together and stir in ...
2¼ cups _sifted_ GOLD MEDAL Flour
¼ tsp. salt
Mix in ...
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.
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._
Mix together thoroughly ...
1 cup soft shortening (part butter)
½ cup sugar
1 egg
Sift together and stir in ...
1⅔ cups _sifted_ GOLD MEDAL Flour
½ tsp. baking powder
1 tbsp. cinnamon (3 tsp.)
1 to 1½ tsp. ground cardamom
Mix in ...
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.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
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.
[Illustration]
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._
Mix together thoroughly ...
1½ cups soft shortening (half butter)
1 cup sugar
2 tsp. grated orange rind
2 eggs
Stir in ...
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.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 6 doz. 2″ cookies.
=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.
[Illustration]
SPRITZ ( (KEY) Recipe) (“Spurted out of a press”)
_Crisp, fragile, buttery-tasting curlicues._
Mix together thoroughly ...
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 ...
2½ cups _sifted_ GOLD MEDAL Flour
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.
TEMPERATURE: 400° (mod. hot oven).
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._
Mix together thoroughly ...
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 ...
2 cups _sifted_ GOLD MEDAL Flour
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.
TO DECORATE
Press bits of red or green candied cherry into top of wreaths to
simulate a bow.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 6 doz. cookies.
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
TRANSCRIBER’S NOTE
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”