Boston Cooking-School cook book

Cream butter, add sugar gradually, egg, and flour mixed and sifted with baking powder. Chill, roll 4 inch thick, and shape with doughnut cutter. Brush over with egg white and sprinkle with sugar mixed. with cinnamon. Split almonds and arrange 3 halves on each cooky at equal distances. Place on buttered sheet and bake 8 minutes in moderately slow oven (325° F.). BUTTER COOKIES 1 cup butter Juice 44 lemon 1 cup brown sugar 1 teaspoon cinnamon 2 eggs, well beaten \4 teaspoon powdered clove Grated rind 1 lemon Flour Cream butter, cream in sugar, add eggs, lemon rind and juice, cinnamon, clove, and sufficient flour to roll. Chill, roll thin, shape, and bake in moderate oven (350° F.), SWEDISH NUT WAFERS 44 cup shortening 2 tablespoons milk 34 cup sugar Y teaspoon salt 1 egg, well beaten 1 teaspoon baking powder 1% cups flour 1 teaspoon vanilla 1g cup chopped nut meats Cream shortening (using butter and lard or other cooking fat in equal proportions), add sugar gradually, while beating constantly ; egg, milk, flour mixed and sifted with baking powder and salt, and vanilla. Spread evenly on bottom of buttered inverted bread pan, Bake Swedish Nut Wafers a Few at a Time using case knife; sprinkle with nut meats, press nut meats gently into mixture and mark in strips 34 inch wide. One tablespoon will cover pan 7 by 3 inches. Repeat until mixture is used, baking a few at atime. Bake 12 minutes or until delicately brown in moderately slow oven (325° F.). Cut in strips and lay immediately over a rolling-pin to shape. If strips become too brittle to shape, return to oven to reheat and soften. These wafers are very delicate and should be carefully stored in a shallow box. RICH COOKIES 1 cup butter 1% cups flour %% cup sugar 1 teaspoon vanilla 2 eggs, well beaten Raisins, nuts, or citron Cream butter, add sugar gradually, egg, flour, and vanilla. Spread, or drop from tip of spoon. If dropped, spread thinly with knife first dipped in cold water. On each cooky put Sultana raisins, almonds blanched and cut in strips, or citron cut in small pieces. Bake.* If desired, shape while warm over handle of wooden spoon or on rolling-pin. SOUR CREAM COOKIES 2 eggs V teaspoon vanilla 1 cup sugar 1% teaspoon soda sifted ¥g cup butter, melted 14 teaspoon nutmeg ms 1% cup sour cream 2 cups flour Ce gre Beat eggs, add sugar, cream, butter, and vanilla. Add remaining ingredients. Drop from spoon on buttered cooky sheet. Bake in moderately hot oven (375° F.) about 8 minutes. REFRIGERATOR COOKIES 1 cup butter ¥ teaspoon soda 4 cup brown sugar V4 teaspoon salt Y% cup white sugar Y% teaspoon vanilla 1 egg, slightly beaten 4% cup nut meats, broken in pieces, or 2 cups pastry flour Vg cup raisins, or 14 cup coconut Cream butter, add sugar, egg, flour, soda, flavoring, and nuts. Form in rolls, chill, slice, and bake* in hot oven (400° F.). For variety, flavor with nutmeg or cinnamon. ROYAL FANS OR SHORTBREAD 2 cups flour ¥% cup brown sugar 34 cup butter, washed Mix flour and sugar. Work in butter with finger tips. Roll 4 inch thick, cut out 5-inch rounds. Cut rounds in quarters and mark with back of knife like fan. Brush over with egg yolk diluted with water. Bake in slow oven (325° F.). * To Shape and Bake Cookies, pp. 691, 692. SCOTCH SHORTBREADS 1 cup butter zm cups bread flour ¥ cup confectioners’ sugar 14 teaspoon baking powder 14 teaspoon salt Wash butter, add sugar gradually, and flour sifted with baking powder and salt. Roll 1 inch thick, prick with fork, and decorate, if desired (p. 692). Bake 20 to 25 minutes in moderate oven (350° F.) or until delicately brown. COCONUT LAYER COOKIES 14 cup butter 4 cup nut meats 1 cup flour 2 eggs 1 cup brown sugar 6 teaspoons flour