Cookies
There are three kinds of cookies: rolled, drop and cut.
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Rolled cookies should be mixed and allowed to stand in the ice box two or three hours before rolling as the chilled dough requires less flour in handling.
- Drop cookies require a softer dough and should not be made too large.
- Cut cookies are spread in a pan and cut in oblongs when baked.
When baked place on a cooler and do not pile till cold.
Hermits
- 2/3 cup shortening
- 1 1/3 cups sugar
- 2 eggs
- 4 tablespoons milk
- 3 1/2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon mace
- 1/2 teaspoon nutmeg
- 2/3 cup chopped raisins
- 1/2 cup chopped nut meats
Cream sugar and shortening. Add raisins, nuts, eggs well beaten and milk. Mix and sift the dry ingredients and add to the first mixture. Toss on slightly floured board and roll to 1/2 inch thickness. The mixture will roll much easier if thoroughly chilled. Cut in desired shapes. Place on lightly greased cookie sheet and bake at 350 degrees F. for 30 minutes.
Peanut Cookies
- 1 1/2 cups light brown sugar
- 3/4 cup shortening
- 1 egg
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1/2 teaspoon soda
- 3/4 cup ground peanuts
- 2 1/2 cups flour
Cream sugar and shortening. Add the egg well beaten. Sift the dry ingredients and add with the peanuts and milk. Drop in pieces the size of a walnut on a cookie sheet and bake at 420 degrees for 15 to 20 minutes.
Fruited Crisps
- 3 eggs
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1 cup almonds, split
- 1 cup sugar
- 1/8 teaspoon salt
- 1 cup raisins chopped
Beat eggs till very light. Add sugar and blend thoroughly. Sift flour, salt and baking powder into this mixture. Add the slightly floured raisins and almonds. Pour into greased and floured shallow pan. Bake at 300 degrees F. for 35 minutes. Cut in oblongs.