Hazlenut Cakes

Ingredients

• 2 oz. of hazlenuts
• 1/2 oz. of sweet almonds
• 3 oz. of pounded and sifted sugar
• the white of an egg
• enough flour to bind them together

Method

1. 1

   Mince hazlenuts and sweet almonds finely.

2. 2

   Add sugar and beaten egg white, then enough flour to bind.

3. 3

   Roll out to 0.25 inch thick, stamp out small round cakes, place on buttered tins, and bake in a slow oven for 20 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 380. The excerpt below is the record exactly as published.

the whites of 2 eggs to a stiff froth, add pow- dered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. BUTTERMILK COOKIES.— Cream together 1 egg, V/z cups brown sugar, small cup buttermilk, 1 cup butter and lard mixed, 1 cup currants, 1 teaspoon soda, little nutmeg, flour to roll, sprinkle with white sugar, and nutmeg. — Mrs. Robert Davis, Evergreen Park, 111. CINNAMON COOKIES.— 1 large sifter full of flour, 1 large cup sugar, 1 teaspoon cinnamon, 1 teaspoon soda, 2 teaspoons cream tartar. Sift all well together, add a little salt and good, rich cream to make into a dough, roll out and bake in a hot oven. — Mrs. Henry James, Homewood, 111. CITRON COOKIES (German).— Beat 4 whole eggs with 2 cups of sugar for J/^ hr. Add 1 teaspoon of lemon extract, ]4 cup finely chopped lemon and citron peel, 2 cups of flour, 2 teaspoons of baking powder. Place the cookies on a greased pan and sprin- kle over them a little chopped lemon and orange peel. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, 111. 556 CAKE COCOANUT CREAM COOKIES.— Beat 2 eggs and 1 cup sugar gradually, then ^ cup shredded cocoanut, 1 cup cream, and 3 cups flour, with 3 teaspoons baking powder and 1 teaspoon salt sifted in it. Toss on floured board; pat and roll out ^ inch thick, sprinkle with cocoanut, cut and bake on buttered sheet. Seek cookies may be made by using seeds in place of cocoanut. —Mrs. R. E. Deering, Oak Park, 111. DATE COOlO[ES. — Rub together 2 cups sugar, 2 eggs, 1 cup melted butter, 2 tablespoons cinnamon, 2 tablespoons buttermilk, 1 teaspoon soda, 2^ cups graham flour, 2^ cups white flour. Roll thin and put dates between. — Mrs R. A. Turner, Franklin Park, 111. FIG COOKIES.— Take Y-z lb. figs. Chopped fine, and place in a causepan on the stove. Add 1 cup of brown sugar, 1 cup water; boil till thick, and set away to cool. Then take a small cup full of white sugar, ^ cup butter and lard, ^ cup sour milk, 1 cup oat meal, a small teaspoon of soda, flour enough to make a dough; roll out and spread figs between; cut in squares and bake. — Mrs. C. C. Bettleheim, Golf, 111. FlilED CAKES.— Cream together 1 cup sugar and 2 table- spoons of shortening; add 2 beaten eggs, 1 cup sour milk, in which 1 teaspoon of soda has been dissolved, and 2 cups of flour. Mix and roll about H inch thick, cut. Drop into hot lard in which there is a peeled potato to keep lard from burning; they will come to top of lard when light. Fry a dark brown; when done, remove and sprinkle with sugar. — Mrs. Lighthart, 811 N. 19th Ave., May- wood, 111. FRUIT COOKIES.— 1 qt. flour, 1 teaspoon soda, 4 table- spoons butter, rubbed into flour, 1 cup sugar, 1 cup currants with y^. orange peel, cut fine; add enough sour milk to make a soft dough; roll 5^ inch thick, cut any shape desired; bake in a moder- ate oven for 20 minutes. Nice eaten warm with maple syrup. — Mrs. Robt. Pratt, Glenview, 111. GINGER COOKIES. — Mix together 1 tablespoon ginger, 1 cup syrup, 54 cup lard, 1 cup granulated sugar, and let come to a boil; then add to this just before removing from the stove, 1 tea- spoon soda, dissolved in a little warm water. Let this mix, cool, COOK COUNTY COOK BOOK 557 and then add enough flour to roll out thin, — Mrs. C. C. Clevenger, Glenwood, 111. GINGER CAKES.— Mix ^ cup butter, Yz cup sugar, 1 cup molasses, ^ teaspoon each of cloves, cinnamon and ginger, 2 level teaspoons of soda in a cup of boiling water. Let stand until cold. Then stir in 2^/2 cups flour and 2 well-beaten eggs. Bake in hot oven for 20 minutes. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. GRAHAM COOKIES.— Beat to a cream ^ cup butter, add gradually 1 cup granulated sugar and the unbeaten white of 1 t^%', beat vigorously for 2 minutes; dissolve Yt. teaspoon soda in 8 table- spoons warm water, add, and then stir in slowly 1 qt. graham flour. Knead until smooth, roll out a little at a time into a sheet as thin as a wafer. Cut in squares, bake in a slow oven until crisp and brown. Rye mccil may be used instead of graham. — Mrs. L. E. Worth, Orland, 111. GRAPENUT COOKIES.— Mix 1 cup grapenut, 1 cup sugar, rub in 1 cup shortening, butter and lard mixed, add a scant 3^ cup milk, J/2 teaspoon soda, Y2 teaspoon baking powder, spices to taste, cinnamon or cloves, and flour to make stiff. Roll, cut and bake. — Mrs. Lew Brott, Grant Works, 111. HAZLENUT CAKES.— Mince very finely 2 oz. of hazlenuts and Y2 oz. of sweet almonds. Add 3 oz. of pounded and sifted sugar, the white of an t^z, beaten to a firm froth, enough flour to bind them together

Cook this with the app: pantry check, scaling, and the assistant.