Royal cook book

mixing in well. Add unbeaten eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; mix in peanuts. Add alternately with milk to first mixture to make soft dough. Roll out on floured board; cut with cookie cutter. Bake in moderate oven at 375° F. about 15 minutes. This mixture may also be used for sliced refrigerator cookies. Makes 4 dozen. Peanut Butter Cookies 1 recipe Peanut Cookies 14 cup shortening 14 cup peanut butter Make peanut cookie dough, reducing shortening to 14 cup and adding peanut butter. Cream shortening and peanut butter together. Omit chopped peanuts. Bake as directed. Makes 4 dozen. Cream Cookies lg cup shortening 24 cup sugar 1 egg, well beaten ¥g cup thick sour cream 124 cups flour 1 teaspoon Royal Baking Powder ¥g teaspoon soda 14 teaspoon salt 4 cup chopped nuts 4g teaspoon cinnamon 1 tablespoon sugar Cream shortening well; add_ sugar slowly, beating in well. Add beaten eggs; mix well. Add sour cream; add flour sifted with baking powder and salt; mix well. Add nuts. Drop by small spoonfuls on a greased baking sheet; flatten each cookie somewhat with bottom of a glass dipped in granulated sugar. Sprinkle tops with cinnamon and sugar mixed together. Bake in moderate oven at 400° F. about 10 minutes. Makes 3 dozen cookies. Chocolate Jumbos 4 cup shortening 1 cup brown sugar 1 egg 2 squares unsweetened chocolate, melted ¥% teaspoon vanilla extract 134 cups flour 21% teaspoons Royal Baking Powder 4 teaspoon salt ¥% cup milk 4% cup chopped nuts, preferably pecans Cream shortening; add brown sugar gradually, beating in well. Add unbeaten egg; beat well. Add melted and cooled chocolate; add vanilla extract. Sift together flour, baking powder and salt. Add to first mixture alternately with milk; mix well. Add nuts. Drop by small spoonfuls on greased baking sheet and decorate tops with halved pecans. Bake in moderate oven at 400° F, about 20 minutes. Makes 8 dozen. Scotch Shortbreads 24 cup shortening ¥% cup confectioner’s sugar 2 egg yolks 2 cups flour 4 teaspoon Royal Baking Powder Cream butter. Add sugar gradually, mixing well. Add egg yolks. Add sifted dry ingredients. Roll out 14 inch thick; cut into shape desired. Prick with fork; place on baking sheet; bake in moderate oven at 350° F., about 20 minutes. Makes 3 dozen. ~ Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 29 Oatmeal Macaroons 1 tablespoon melted shortening 1 cup sugar 2 eggs 2% cups rolled oats 2 teaspoons Royal Baking Powder 34 teaspoon salt 1 teaspoon vanilla extract Mix sugar with shortening; add eggs, one at a time, beating in well; add rolled oats, baking powder, salt and vanilla extract; mix well. Drop on greased tins, about 14 teaspoon to each macaroon, allowing space for spreading. Bake in moderate oven at 375° F. about 10 minutes. Makes 3 dozen. Brownies 2 eggs 1 cup sugar 24% squares unsweetened chocolate 14 cup shortening ¥4 cup flour 4% teaspoon Royal Baking Powder 1g teaspoon salt ¥% teaspoon vanilla extract 1 cup nut meats, coarsely chopped Beat eggs until thick and frothy; beat in sugar. Melt chocolate and shortening together over hot water. Add to first mixture. Add flour sifted with baking powder and salt. Add vanilla extract and nuts. Spread thinly in greased baking pan; bake in moderate oven at 325° F. for 30 minutes. Cut into 2 inch squares. Makes 2 dozen. Soft Molasses Cookies ¥ cup lard or other shortening, melted 1 cup molasses 2 tablespoons warm water 1 egg, beaten 3 cups flour 2 teaspoons Royal Baking Powder Y% teaspoon salt 44 teaspoon soda 144 teaspoon ground ginger 1% teaspoons cinnamon