Part 2
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._