Royal cook book

Sift dry ingredients together. Add shortening, mixing in with a fork. Add unbeaten eggs and flavoring. Roll out very thin on floured board and cut with floured cookie cutters. Decorate tops if desired. Bake in moderate oven at 375° F. for 8 minutes. Makes 6 dozen. Black Walnut Circles 1 recipe Sugar Cookies 144-34 cup chopped black walnut meats Make sugar cookie dough, adding nuts to dry ingredients. Roll out thinly; cut with doughnut cutter. Bake as directed. Makes 5 dozen. Almond Bars 1 recipe Sugar Cookies ¥4 teaspoon almond extract 1 egg yolk 1 tablespoon milk granulated sugar ¥% cup chopped or 1 cup halved almonds Make sugar cookie dough, adding almond extract. Roll out and cut into bars about 1 in. x 3 in. Brush tops with egg yolk mixed with milk. Sprinkle with sugar and nuts. Bake as directed. Makes 6 dozen. Orange Flowers 1 recipe Sugar Cookies grated rind of 1 orange Make sugar cookie dough, omitting vanilla extract. Add grated orange rind. Roll out thinly; cut with diamond shaped cutter. Bring 2 longest points to center, overlapping slightly. Place small piece of candied orange peel or other fruit in center. Bake as directed. Makes 6 dozen. Ice Box Sliced Cookies Use recipe for Sugar Cookies. Form dough into rolls about 8 inches long and 2 inches in diameter. Wrap in wax paper and place in refrigerator for several hours or until hard. Cut into thin slices with sharp knife and place on greased baking sheet. Bake as directed. Makes 6 dozen. Chocolate Pinwheels ¥ cup shortening 44 cup sugar 1 egg yolk teaspoon vanilla extract 3 tablespoons milk 1% cups flour 144 teaspoons Royal Baking Powder 1g teaspoon salt 1 square chocolate, melted Cream shortening; add sugar slowly. Add egg yolk and vanilla extract, beat well. Add milk; add sifted dry ingredi- ents. Divide dough in half. Add melted chocolate to one half. Roll white dough into thin rectangular sheet, then roll chocolate dough into a sheet the same size. Place white dough over chocolate and gently press together. Roll as for jelly roll into a tight roll. Chill for several hours to become very firm. Cut into 4 inch slices; lay cut side down, on a greased baking sheet. Bake in moderate oven at 375° F. about 10 minutes, Makes 4 dozen. Use Level Measurements in all Royal Recipes 28 Royal is Made with Cream of Tartar Creole Pinwheels 1 recipe Chocolate Pinwheels (page 27) 1 tablespoon molasses 1% teaspoon cinnamon 14 teaspoon nutmeg Make the foundation dough for Choco- late Pinwheels. Divide in half. Omit chocolate, but instead add molasses and spices to one half. Roll out lhght and spiced mixtures and continue for choco- late pinwheels. Bake as directed. Makes 4 dozen. Africaines 16 cup shortening 1 cup brown sugar 1 egg 1 teaspoon vanilla extract ¥% cup evaporated milk, undiluted 2% cups pastry flour 1 teaspoon Royal Baking Powder 14 teaspoon salt 14 teaspoon soda 3 squares unsweetened chocolate, melted Cream shortening; add sugar slowly, beating in well. Add unbeaten egg and flavoring; beat well. Add sifted dry in- gredients alternately with milk to make rather stiff dough. Add melted and cooled chocolate. Force through pastry bag, using a large rose tube, onto greased baking sheet to make smalMlower shapes. Bake in moderate oven at 375° F. about 10 minutes. Makes 6 dozen. Peanut Cookies 1% cup shortening 1 cup sugar 2 eggs 2 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon salt 2 tablespoons milk 1 cup chopped peanuts Cream butter; add sugar gradually