Waldensian cookery

WALDENSIAN COFFEE CAKE (Sweet and Tangy Bread) 1 package yeast 4% cup warm water 1 cup milk, scalded and cooled 3 egg yolks 4 cups flour 1% cup sugar 1% teaspoon salt 1 cup butter Raisins Brown sugar and cinnamon, mixture Waldensian Cookery CAKES, COOKIES 93 Soak yeast in water. Blend butter and dry sifted ingredients. Add egg yolks and yeast mixture to milk. Mix until smooth and elastic. Cover and let rise overnight in refrigerator. (Also at this time add small amount of Rum or Bourbon to raisins—let raisins soak and puff up retaining liquid.) Following day, roll small amount of dough (small as walnuts) into mixture of brown sugar and cinnamon. Stack these in large, or 2 medium size, baking dish. Keep doing this until all dough is used up. Then add raisins to crevices. Let rise until double in size. Cook at 350 degrees 30 minutes or until brown. When cool drizzle with powdered sugar and milk combination (thick). Serve warm. —Mrs. George Grill Cookies SNICKERDOODLES Preheat oven to 400 degrees. Mix together thoroughly 1 cup soft shortening 114 cups sugar 2 eggs Sift together and stir in 2% cups flour 2 teaspoons cream of tartar 1 teaspoon soda 1% teaspoon salt Roll into balls the size of small walnuts. Roll in mixture of two teaspoons sugar and two teaspoons cinnamon. Place about two inches apart in ungreased cookie sheet. Bake 8 to 10 minutes in moderately hot oven until light brown, but still soft. (These cookies puff up at first—then flatten but with crinkled tips.) Makes about five dozen. —Mrs. Walter Pons PEANUT CREAM COOKIES 1% cup Crisce 1% cup white sugar 1% cup brown sugar 1% teaspoon salt 1 egg 1% cup flour 1 cup peanut butter 1% teaspoon soda Blend Crisco, sugar, salt and egg. Add peanut butter, stir in flour sifted with soda. Form dough in balls, size of walnut, Place on a cookie sheet and press down with fork in one direction, then at right angles to form cross. Bake in oven 375 degrees about 10 minutes. Makes three dozen. —Mrs. Mary M. Garrou OLD FASHIONED SUGAR COOKIES % cup butter 1 cup sugar 1 egg 1% teaspoon grated lemon rind Y% teaspoon salt 1% teaspoon baking powder 2 cups sifted flour % cup milk Cream butter and sugar thoroughly. Add egg, vanilla, and lemon rind. Beat until mixture is light and fluffy. Sift dry ingredients. Stir into creamed mixture together with milk. Divide dough in half. Chill one hour. Roll out onehalf on floured board keeping the other chilled until you’re ready to roll it. Roll Y¥, inch thick. Cut in bars and place on greased cookie sheet. Bake in moderate oven 350 degrees 25 minutes or until light brown. 94 COOKIES Waldensian Cookery Variation: CHOCOLATE CHIP COOKIES Add % cup semi-sweet chocolate chips to dough. Grease and flour 2 square 9 x 9 inch baking pans. Spread half the dough in each. Bake in moderate oven, 350 degrees until done. While still warm, cut in 3 inch squares. Makes 18 cookies. NUT SUGAR COOKIES Add % cup shredded coconut. Drop on cookie sheet. RAISIN COOKIES Add % cup seedless raisins. Make drop cookies. SPICED SUGAR COOKIES Add % teaspoon nutmeg and % teaspoon cinnamon to dough — omitting lemon rind. Roll dough. —Mrs. L. C. Johnston PECAN BALLS 2 cups ground pecans (half black walnuts and pecans may be used) 4 tablespoons sugar 1 cup butter 2 teaspoons vanilla 2 cups flour Mix together and bake about 20 or 25 minutes at 325 degrees. Roll in powdered sugar while warm. —Mrs. Loy Ray Burris, Jr. CARAMEL BROWNIES 1144 cups flour 2 teaspoons baking powder 1 teaspoon salt \% cup shortening 2 eggs 2 teaspoons vanilla 1 cup nuts Sift dry ingredients. Melt shortening, add sugar, eggs and vanilla. Add dry