Part 1
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This offer may be withdrawn without notice.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
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[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