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Christmas Stars

From The junior cook book, 1920

These cookies are fine to make on a Saturday morning some two weeks before Christmas.

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2784Calories
31 gProtein
403 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories2784 kcal
Protein31 g
Carbohydrates403 g
Fiber0 g
Sugars228 g
Total Fat122 g
Saturated Fat101 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium87 mg
Potassium385 mg
Calcium75 mg
Iron14 mg
Magnesium67 mg
Phosphorus344 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E4.8 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate386 mcg
Choline147 mg
Caffeine0 mg
Water61 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 13. The excerpt below is the record exactly as published.

CHRISTMAS STARS This is a very fine Christmas cookie. Sift together y> pound of sugar and V2 pound of flour. (Weigh these two materials if possible; if you have no scales use ly^ cups of sugar and 2 cups of flour.) Measure out i/4 pound of butter substitute and lay it on top of the sugar and flour. Open 1 egg. Drop the white on a small saucer and put the yellow on top of the butter substi- tute. Open a second egg and drop the whole egg on top of the butter substitute. (Be sure to save out the white of the first egg; then if the yellow breaks and you cannot successfully separate the white and yellow, you can use that whole egg and have another chance at getting a perfect white for later use.) With the tips of fingers mix together the flour, sugar and butter. If the hands are washed in cold water just before doing this the job can be neatly and quickly done. Add 2 tablespoonsful of cold milk and mix again. 129 CHRISTMAS STARS Divide the lump of dough into two parts. Drop one part onto a floured board. With a well floured rolling pin roll out very thin. Cut in star shapes with a cookie cutter. With a pancake turner or a spatula lift each cookie into a slightly greased cookie pan. When one pan is full of cookies, take a small paint bnish or a bit of clean cotton, dip in the unused white of egg, and brush over the top of each cookie. This will make the cookies look glazed when they have been baked. Press 1,4 of a candied cherry
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