The art of German cooking and baking

Preparation: The cream and the almonds are stirred into the sugar. The frosting must be quite thick, then spread on the cake immediately. —321— COOKIES. Directions for Preparing Christmas Cookies. No. 1— BUTTER COOKIES. 1 lb. of butter % lb. of sugar 1% lbs. of flour % lb. of blanched, ground 2 yolks of eggs almonds 1 tbsp. of arrack or brandy % cup of chopped citron Preparation: The butter is washed to take the salt out. Then butter, flour and sugar are mixed, yolks of eggs, arrack and almonds added and the dough rolled out to 14 indh thick. Cut out with cooky cutters and bake to a light yellow color. Remarks: These cookies may be brushed with whites of eggs and dusted with sugar, cinnamon and almonds before they are baked. No. 2— HAZELNUT COOKIES. % lb. of sugar 1 lb. of flour 4 eggs IV2 tsps. of vanilla % lb. of ground hazelnuts Preparation: The ingredients are mixed into a smooth batter, rolled out thin, cut out in various designs and baked a nice yellow color. When done, spread with vanilla frosting. No. 3— KISSES. % lb. of sugar mixed with vanilla 4 whites of eggs Preparation: The sugar and whites of eggs are whipped to a stiff froth. The pan is spread with wax, little heaps of froth are put on and baked in a very moderate oven. No. 4— SAND COOKIES. 1 cup of butter Vz tsp. of baking powder 1% cups of sugar Flour enough to make a stiff 3 eggs dough 1 tbsp. of water Sugar and cinnamon Preparation: Butter, sugar, yolks of eggs and 1 tablespoonful of water are stirred well, then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stiff enough to roll out. Cut it into squares, dust with sugar and cinnamon and bake. _322_ No. 5— ALMOND HEAPS. % lb. of sugar Vz lb. unblanched almonds, cut 3 whites of eggs , into Ibing strips Vi tsp. of cinnamon % tsp. of corn starch Preparation: Stir the beaten whites of eggs with sugar % hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven. No. 6— ALMOND MACAROONS. % lb. of sugar % lb. blanched, ground almonds 3 whites of eggs 1 tsp. of corn starch Preparation: The beaten Whites of eggs and sugar are stirred % hour, then the almonds and corn starch are added. The cake tins are rinsed with cold water; put little heaps of the mixture on and bake in a medium oven to a golden yellow. No. 7— CHOCOLATE MACAROONS WITH ALMONDS. % lb. unblanched almonds, cut % lb. of grated sweet chocolate into long strips 3 whites of eggs % cup of sugar 2 tbsps. of water Preparation : The almonds are blanched and cut into long strips, then they are stirred in the sugar and water over the fire until they become sugared. When this has cooled, stir in the chocolate and beaten whites of eggs. Grease the pans with a bacon rind, put little heaps of the batter on and bake in a medium oven. No. 8— CHOCOLATE MACAROONS WITH COCOANUT. 1 lb. of sugar 1 tsp. of cinnamon 4 eggs 1 lb. of flour Vi lb. of sweet, grated chocolate 2 tsps. of baking powder % lb. of cocoanut Preparation: Sugar and eggs are stirred well, then chocolate, cocoanut, cinnamon, lastly flour and baking powder added. Grease the pans with a bacon rind. Put little heaps of the batter on and bake in a slow oven. No. 9— WALNUT MACAROONS. % lb. of ground walnuts 3 whites of eggs % lb. of sugar % tsp. of vanilla Preparation: The whites of eggs are beaten to a stiff froth, sugar is mixed in and stirred i/^ hour, then walnuts and vanilla are added. Rinse the pans with cold water, place little heaps of the mixture on and bake in a medium oven. No. 10—FLAWNS. % lb. of butter 1 lb. of flour 3 eggs 1 tsp. of baking powder % lb. of sugar