This is a modern-English version of Betty Crocker picture cooky book, originally written by Crocker, Betty, General Mills, Inc.. It has been thoroughly updated, including changes to sentence structure, words, spelling, and grammar—to ensure clarity for contemporary readers, while preserving the original spirit and nuance. If you click on a paragraph, you will see the original text that we modified, and you can toggle between the two versions.

Scroll to the bottom of this page and you will find a free ePUB download link for this book.

TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the end of the book.

Betty Crocker
IMAGE Cooky Book

128 of the most
popular tested
recipes from her
collection ... with
70 “how-to-do” tips,
50 success pointers
and 175 illustrations

128 of the most
popular tested
recipes from her
collection ... with
70 “how-to” tips,
50 success pointers
and 175 illustrations

If you wish extra copies
of this book, send 25c
for each to: Betty Crocker,
General Mills,
Department 430,
623 Marquette Avenue,
Minneapolis 1, Minnesota.

If you want extra copies
of this book, send 25 cents
for each to: Betty Crocker,
General Mills,
Department 430,
623 Marquette Avenue,
Minneapolis 1, Minnesota.

This offer may be withdrawn without notice.

Copyright 1948, by General Mills, Inc. “Betty Crocker”, “Kitchen-tested”,
and “Breakfast of Champions”, are registered trade marks of General Mills.

Printed in U.S.A.

This offer can be canceled at any time without notice.

Copyright 1948, by General Mills, Inc. “Betty Crocker,” “Kitchen-tested,”
and “Breakfast of Champions” are registered trademarks of General Mills.

Printed in U.S.A.

Dear Friend:

Hey there, Friend:

Here is our newest and fullest collection of cooky recipes ... our answer to thousands of requests from homemakers who have learned that everybody loves cookies! We give you many hints, shortcuts, and tricks that save you time and work ... everything that will make cooky-baking so easy for you.

Here is our latest and most comprehensive collection of cookie recipes ... our response to thousands of requests from home chefs who have figured out that everyone loves cookies! We provide you with plenty of tips, shortcuts, and tricks that will save you time and effort ... everything that will make baking cookies super easy for you.

In this book you’ll find every type of cooky—all the favorites our Staff has discovered in our years of testing in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. Why, we often spend weeks testing and perfecting just one single recipe! We make the recipe over and over again, but each time some one change is made that the Staff feels might improve it. In addition, we try out any suggestions from our homemaker-testers. Finally, when we’re positive we’ve got the best possible recipe, we release that recipe to you.

In this book, you’ll find every type of cookie—all the favorites our team has discovered over the years in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. We often spend weeks testing and perfecting just one recipe! We make the recipe over and over again, but each time we make one change that our team thinks might improve it. Plus, we try out any suggestions from our homemaker-testers. Finally, when we’re sure we’ve got the best possible recipe, we share it with you.

Now before you start to bake, be sure you look at the “how-to-do” pages immediately following. But you’ll find good help on every page—for we have included all the little secrets for success that we have been gathering for years! If you follow these suggestions and our simplified and exact recipes, we know you’ll agree with us that cooky-making is fun!

Now before you start baking, make sure to check out the "how-to-do" pages that come right after this. But you'll find helpful information on every page—because we've included all the little secrets for success that we've been collecting for years! If you follow these tips and our straightforward, precise recipes, we know you'll agree with us that making cookies is fun!

(Photo of women working in industrial kitchen)

Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis.

Our team would be thrilled to have you check out our vibrant new space on the fifth floor of the General Mills Building in Minneapolis.

We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room.

We are so proud of our five new kitchens! The Terrace Kitchen, shown above, is used for general recipe testing and also for preparing lunches to be served to special guests in our Early American Dining Room.

We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect!

We also have a Kamera Kitchen for prepping food for photography; a stylish Polka Dot Kitchen for testing appliances; Tomorrow’s Kitchen for trying out new food products and baking techniques; and a Products Control Kitchen for baking tests on our flours, quick mixes, and so on. You’ll love our Tasting Bar, where we put recipes through essential “taste-tests” to ensure they’re spot on!

Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here!

Don’t forget—if you’re ever in Minneapolis, you’ll find a really warm welcome here!

[Pg 3]

How to Get PERFECT Results from Recipes in this Book....

**1 Read Recipe Carefully!** Every word of it. And do be *sure* to see if there’s anything to be done before you start mixing ... like chopping nuts or melting chocolate.
**1 Read Recipe Carefully!** Every word of it. And make sure to check if there's anything to do before you start mixing... like chopping nuts or melting chocolate.

**2 Look at the Pictures!** They give you “know how” you need for every step.
**2 Check Out the Pictures!** They provide you with the knowledge you need for every step.

**3 Turn on the Heat!** If the cookies are to be baked immediately after mixing, see that the oven is heated to correct temperature.
**3 Turn on the Heat!** If you’re going to bake the cookies right after mixing, make sure the oven is preheated to the right temperature.

**4 Get Your Ingredients Together!** Saves time and steps to have them all in one place.
**4 Gather Your Ingredients!** It saves time and effort to have everything in one place.

**5 Collect Utensils, Too!** Gather together all you’ll need ... from the flour sifter to the baking pan.
**5 Collect Utensils, Too!** Gather all the tools you’ll need ... from the flour sifter to the baking pan.

**6 Measure as Exactly as a Druggist** follows a doctor’s prescription! Two minutes spent measuring carefully may save you hours of grief.
**6 Measure as Exactly as a Pharmacist** follows a doctor's prescription! Taking two minutes to measure accurately could save you a lot of trouble later.

Use squares of paper when sifting, measuring, etc.
Use squares of paper when sifting, measuring, etc.

Use straight-edged knife for “leveling off.”
Use a straight-edged knife to level off.

Cooking success is up to you!

If you’ll take pains to measure true,

Use Standard cups and spoons all the way.

And then level off—it’ll always pay!

**Dry Measuring Cup** has no rim ... 1-cup line is even with top.
**Dry Measuring Cup** has no rim ... the 1-cup line is level with the top.

Use for any dry ingredients or shortening.
Use for any dry ingredients or shortening.

**Liquid Measuring Cup** ... has rim above the 1-cup line.
**Liquid Measuring Cup** ... has a rim just above the 1-cup mark.

Use for measuring any liquid ingredients.
Use for measuring any liquid ingredients.

**Graduated Measuring Cups** ... ¼, ⅓, ½, 1 cup.
**Graduated Measuring Cups** ... ¼, ⅓, ½, 1 cup.

Use for part-cups of any dry ingredients or shortenings.
Use for measuring cups of any dry ingredients or shortenings.

**Measuring Spoons** ... ¼, ½, and 1 teaspoon, 1 tablespoon.
**Measuring Spoons** ... ¼, ½, and 1 teaspoon, 1 tablespoon.

Use for less than ¼ cup of any ingredient.
Use for less than ¼ cup of any ingredient.

[4]

HERE’S HOW WE MEASURE

FLOUR — 1 Sift flour through large open sifter (to aerate it) onto square of paper before measuring.
1 Sift flour through a large sifter (to aerate it) onto a square of paper before measuring.

2 Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up.
2 Then, spoon the sifted flour lightly into a “dry” measuring cup, heaping it up.

3 Level off cup with straight-edged knife. Don’t shake cup. This is important!
3 Use a straight-edged knife to level off the cup. Don’t shake the cup. This is important!

SUGAR — 1 White Granulated Sugar needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup.
1 White Granulated Sugar only needs sifting if it's lumpy. Spoon lightly into a “dry” measuring cup. Level it off with a straight-edged knife. Don't knock or tap the cup.

2 Brown Sugar. If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off.
2 Brown Sugar. If it’s lumpy, press it through a coarse sieve; or heat it in a low oven; or crush the lumps with a rolling pin. Pack it into a “dry” measuring cup just enough to hold its shape. Level it off.

3Confectioners’ Sugar. Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup.
3Confectioners’ Sugar. Sift through a sieve to remove lumps. Gently spoon into a "dry" measuring cup. Level off with a straight-edged knife. Don't shake the cup.

**Baking Powder**, **Soda**, **Salt**, **Cornstarch**, **Cream of Tartar**, **Spices**, **Etc.**
Baking Powder, Baking Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.

Fill measuring spoon. Level off with straight-edged knife.
Fill the measuring spoon. Level it off with a straight-edged knife.

SHORTENING — Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.
Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into the measuring cup. Level off with a straight-edged knife. In measuring less than ¼ cup, use a tablespoon.

LIQUIDS — Use “liquid” measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line on eye level.

EGGS

Eggs

2 Medium	=	⅓ cup
2 Large	=	½ cup
3 Medium	=	½ cup
3 Large	=	⅔ cup

Eggs vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.

Eggs come in different sizes ... so make sure to measure them. Always use at least the minimum amount mentioned in the recipe.

[5]

MEASURE THAT PAN!

Do keep a ruler handy,

To measure pans it’s dandy.

Place the rule across the top,

Right size pan prevents a flop!

**Square Pan** ... 2″ to 2½″ deep.
**Square Pan** ... 2 inches to 2.5 inches deep.

**Round Layer Pan** ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan.
**Round Layer Pan** ... at least 1¼″ deep for an 8″ pan; 1½″ deep for a 9″ pan.

**Oblong Pan** ... 1½″ to 2½″ deep.
**Oblong Pan** ... 1½″ to 2½″ deep.

**Tube-Center Pan** 4″ deep.
**Tube-Center Pan** 4" deep.

**Pie Pan** ... measured from inside rim to *out*side rim.
**Pie Pan** ... measured from *inner* rim to *outer* rim.

**Bread Loaf Pan** 3½″ deep.
**Bread Loaf Pan** 3.5″ deep.

**Cooky Sheet or Baking Sheet** ... without sides.
**Cookie Sheet or Baking Sheet** ... without sides.

**Jelly Roll Pan or Baking Sheet** ... with low sides (½″).
**Jelly Roll Pan or Baking Sheet** ... with low sides (½″).

Choose the size pan that the recipe states

Choose the size of the pan that the recipe specifies

When baking bar cookies, bread, pies, or fine cakes.

When baking bar cookies, bread, pies, or fancy cakes.

Measure with care to get just the right size,

Measure carefully to get the perfect size,

It makes quite a diff’rence ... you’ll soon realize!

It makes a big difference ... you’ll see soon enough!

**Muffin Pan** ... deep or shallow cups.
**Muffin Pan** ... deep or shallow wells.

**Casserole or Baking Dish** ... with cover.
**Casserole or Baking Dish** ... with a lid.

**Individual Custard Cups** ... set in shallow pan to bake.
**Individual Custard Cups** ... placed in a shallow pan to bake.

**Fluted Pudding Mold** ... for steamed puddings, etc.
**Fluted Pudding Mold** ... for steamed puddings, etc.

**Roasting Pan** ... with rack.
Roasting pan with rack.

**Round Pudding Mold** ... for brown bread, plum puddings, and other steamed puddings.
**Round Pudding Mold** ... for brown bread, plum puddings, and other steamed puddings.

[6]

**SUGAR**
**SUGAR**

Fine white granulated sugar, unless otherwise specified in recipe.
Fine white granulated sugar, unless stated differently in the recipe.

This page gives the meaning of terms in this book!

This page explains the meanings of terms used in this book!

It’s here just to help you to be a Prize Cook!

It's here to help you become a great cook!

**SALT**
**SALT**

*Cooking* salt in cloth sacks. It is cheaper and stronger than table salt.
*Cooking* salt in cloth bags. It's cheaper and more potent than table salt.

CHOCOLATE CHOCOLATE Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state. Unsweetened baking chocolate. If sweet chocolate or chunks or pieces are needed, the recipe will specify.	GOLD MEDAL FLOUR GOLD MEDAL FLOUR Gold Medal “Kitchen-tested” Enriched Flour—the country’s most popular brand of all-purpose flour. Recipes in this book have been perfected for Gold Medal only. Gold Medal “Kitchen-tested” Enriched Flour—the most popular brand of all-purpose flour in the country. Recipes in this book have been perfected for Gold Medal only.	EGGS Eggs Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs. Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.

MILK DAIRY Fresh, sweet milk, unless otherwise indicated. Fresh, sweet milk, unless stated otherwise.	BUTTERMILK and SOUR MILK Buttermilk and sour milk May be used interchangeably. Too old milk has disagreeable flavor! May be used interchangeably. Old milk has an unpleasant taste!	MOLASSES MOLASSES Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.” Dark molasses. If black New Orleans molasses is mentioned, ask the grocer for "blackstrap."

SPICES and FLAVORINGS Spices and Flavorings High quality always, for flavor and dependability. Always high quality, for flavor and reliability.	WHEATIES Wheaties The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.” The crunchy whole-wheat flakes famous as the “Breakfast of Champions.”	ROLLED OATS Oatmeal Either quick-cooking or regular (uncooked). Either instant or regular (uncooked).

MOIST SHREDDED COCONUT MOIST SHREDDED COCONUT Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut. Shredded coconut that's moist ... whether from a can or a package ... or freshly shredded from a coconut.	BAKING POWDER Baking powder Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book. Any of the popular, nationally available brands of baking powder will work well with the recipes in this book.	COFFEE Coffee The beverage—not uncooked ground coffee. The drink—not raw ground coffee.

SHORTENING

ABBREVIATING

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those on the right. Butter is recommended in some recipes for flavor.

[7]

HOW TO GET READY some special ingredients the fast, simple way!

MELTING CHOCOLATE — Place it on waxed paper set in bowl over boiling water.
Place it on waxed paper set in a bowl over boiling water.
or
Place it in a small bowl set in a wire strainer over boiling water.
Place it in a small bowl on top of a wire strainer over boiling water.

Remove melted chocolate from bowl or paper with rubber scraper.
Remove melted chocolate from the bowl or paper with a rubber scraper.

PREPARING NUTS

Snacking on nuts

Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how.

Some foods look and taste their best when the nuts are in big chunks. In others, the nuts should be smaller. The recipes explain how to do it.

**Broken Nuts**: It’s quick and easy to break nuts with fingers into about ⅓-inch chunks.
**Broken Nuts**: It’s fast and simple to break nuts with your fingers into about ⅓-inch pieces.

**Cut-Up Nuts**: Cut with scissors (works better than knife) into about ¼-inch pieces.
**Cut-Up Nuts**: Use scissors to cut into about ¼-inch pieces (this works better than a knife).

**Coarsely Chopped Nuts**: Chop with long, straight knife. Hold point against cutting board, chop crisply through spread out nuts—swinging handle around in quarter circle.
**Coarsely Chopped Nuts**: Use a long, straight knife to chop. Keep the point against the cutting board and chop sharply through the spread-out nuts, swinging the handle in a quarter circle.

**TOAST NUTS**: to be sure they will taste fresh. Heat through in moderate oven.

Finely Chopped Nuts: Chop same as for Coarsely Chopped, but into finer pieces. Finely Chopped Nuts: Chop the same way as for Coarsely Chopped, but into smaller pieces.	Blanched Nuts: Drop shelled nuts into boiling water. Let stand 2 to 5 minutes (until skins are loosened). Pour off hot water, add some cold. Pinch each nut between thumb and finger to push off skins, and lay nuts on plate or paper toweling to dry. Blanched Nuts: Drop shelled nuts into boiling water. Let them sit for 2 to 5 minutes (until the skins loosen). Pour off the hot water and add some cold water. Pinch each nut between your thumb and finger to push the skins off, then place the nuts on a plate or paper towel to dry.	Sliced or Slivered Nuts: First blanch ... then cut with very sharp knife while nuts are moist and warm. Sliced or Slivered Nuts: First blanch ... then cut with a very sharp knife while the nuts are moist and warm.

	Ground Nuts: Use fine knife of food grinder for finely ground ... coarse knife for coarsely ground. Nuts should be dry. Ground Nuts: Use a fine knife on the food grinder for finely ground nuts... use a coarse knife for coarsely ground nuts. The nuts should be dry.

PREPARING DRIED FRUITS

[8]

KNOW YOUR RAISINS — **Seeded** raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky. **Seedless** raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor. **Plump** seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out.

DATES PREPARING COCONUT — **Cut up** dates and other sticky fruits with wet scissors. Dip scissors in water occasionally.
**Cut up** dates and other sticky fruits using wet scissors. Occasionally dip the scissors in water.

**Snip through** long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly.
**Cut through** long strips of coconut with scissors to make them shorter. The shorter strips mix into doughs more evenly.

**To tint** shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper.
**To tint** shredded coconut: Soak it in milk or water (¼ cup for ½ cup of coconut) with a few drops of food coloring mixed in. Drain and dry it on some paper towels.

To cut citron or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.

To cut citron or candied orange or lemon peel, first slice it thinly—then cut the slices into ½″ or ¼″ squares.

EQUIVALENT WEIGHTS AND MEASURES

	NUTS IN SHELL	SHELLED NUTS
ALMONDS	1 lb. = 1 cup nut meats	1 lb. = 3½ cups nut meats
PECANS	1 lb. = 2¼ cups nut meats	1 lb. = 4 cups nut meats
PEANUTS	1 lb. = 2 cups nut meats	1 lb. = 3 cups nut meats
WALNUTS	1 lb. = 2 cups nut meats	1 lb. = 4 cups nut meats

	=		=		=		=
1 CUP WHOLE SHELLED NUTS		broken		cut-up		coarsely chopped minus 1 tbsp.		finely chopped ⅞ CUP

	WHOLE	PITTED	CUT-UP	FINELY CUT
DATES	1 lb. = 2¼ cups	2 cups	1¾ cups	1½ cups
PRUNES	1 lb. = 2⅓ cups	3½ cups (cooked)	3 cups (cooked)	2⅞ cups (cooked)
FIGS	1 lb. = 2¾ cups	——	2⅔ cups	2½ cups
RAISINS	15-oz. pkg. = 2¾ cups	——	2¾ cups	2½ cups

[9]

Some of the sweetest memories of Home are bound up with Mother’s Cooky Jar. Long after the spicy fragrance of her ginger cookies baking has faded into the years ... the thought of that ample cooky jar on the shelf will bring back vividly the old-time peace ... and comfort ... and security of Home. Every Home should have a cooky jar!

Some of the fondest memories of home are tied to Mom's cookie jar. Long after the spicy smell of her ginger cookies has faded over the years ... just thinking about that big cookie jar on the shelf brings back the old sense of peace ... and comfort ... and security of home. Every home should have a cookie jar!

Hidden Treasures for the Toddlers
Monkey-Faced Cookies	19
Sugar Cookies	30
Molasses Crinkles	25
Peanut Butter Cookies	40
Brown Sugar Drops	16
Old-Time Cinnamon Jumbles	20
Washboards	25

“Tea-Off” with Cookies (for tea)
Stone Jar Molasses Cookies	34
Butter Cookies	31 and 43
Lemon Sugar Cookies	30
Chocolate Pinwheels	30
Petticoat Tails	24
New Northland Cookies	23
Dainty Tea Brownies	26
Thumbprint Cookies	41
English Tea Cakes	41
Lemon Snowdrops	41
3-in-1 Jumbles	20
Macaroons	21

For Hungry Home-Comers
Hermits	17
Gingies	34
Busy-Day Nut Drops	16
Snickerdoodles	25
Chocolate Cream Drops	18
Oatmeal Drop Cookies	19
Spiced Prune Drops	17
Wheaties Drop Cookies	17

Lunch Box Surprises (taste-thrillers all!)
Salted Peanut Cookies	16
Brownies	26
Monkey-Faced Cookies	19
Applesauce Cookies	17
Fig Bars	32
Plantation Fruit Bars	26
Tutti-Frutti Surprises	27
Glazed Orange Jumbles	20
Prune-Orange Bars	29

Put a “Lift” in Simple Desserts
Brazil or Pecan Jumbles	20
Coconut Cream Drops	18
Chocolate Refrigerator Cookies	22
Orange-Almond Refrigerator Cookies	22
Butterscotch Cookies with Burnt Butter Icing	18
Date-Apricot Bars	29

Picnic Stars (under any skies)
Chocolate Cream Drops	18
Oatmeal Refrigerator Cookies	24
Coconut-Lemon Bars	28
Frosted Gingies	34
Fruit-and-Nut Drops	18
Filled Cookies	32
Peanut Macaroons	21

[10]

Say “MERRY CHRISTMAS” with Cookies
Holiday Fruit Cookies	16
Berliner Kransky	42
Poinsettias	32
Sugar Cap (“Little Sugar Hats”)	38
Scotch Shortbread	39
Hazelnut Bars	29
Mandel Kager (“Almond Cookies”)	42
Gingerbread cookies	38
Nuremberg	38
Merry Christmas Cookies (Dark and Light)	37
Spritz	43
Jelly-Meringue-Filbert Bars	28
Almond Wreaths	43
Finnish Cookies (“Finnish Cakes”)	39
Sand cake (“Sand Tarts”)	39
Almond Crescents	41

Quick Cure for Homesickness (send plenty to divvy up)
Date-and-Nut Squares	27
Hermits	17
Chocolate Chip Cookies	20
Filled Cookies	32
Date-Apricot Bars	29
Chocolate-Frosted Brownies	26
Ginger Creams	19
His Mother’s Oatmeal Cookies	33

Fun for the Youngsters (“tricks or treats” for Hallowe’en)
Animal Cookies	37
Wheaties-Coconut Macaroons	21
Cookies with Faces	31
Decorated Party Cookies (place cards, etc.)	31
Jewelled Cookies	27
Chocolate Cream Drops	18
Chocolate Pinwheels	30
Gingerbread Boys	34

(Man getting into bed, with alarm clock)

Bedtime Snacks (for light refreshment)
Brown Sugar Drops	16
Sugar Jumbles	20
Coffee-and-Spice Drops	17
Ginger Refrigerator Cookies	23
Gold Cookies	25
Honey Peanut Butter Cookies	40
Coconut Jumbles	20
Mincemeat Cookies	17
Date-Oatmeal Cookies	40

Beau-Catchers (and Husband-Keepers)
Date-and-Nut Squares	27
Ginger Creams	19
Chocolate-Frosted Brownies	26
His Mother’s Oatmeal Cookies	33
Nut Sugar Cookies	30
Date-Nut Refrigerator Cookies	22
Matrimonial Cake (Date Bars)	29
Chocolate Chip Cookies	20
Toffee-Nut Bars	28

Say It with Cookies (for birthdays, sick friends, etc.)
Russian Tea Cakes	42
Butter Fingers	41
Walnut Squares	27
Little Sugar Hats	38
Filled Cookies in Fancy Shapes	32
Almond Wreaths	43
Orange-Chocolate Chip Cookies	20
Rich Sugar Cookies	30

CLIP AND FILE at end of this chapter new cooky recipes from Gold Medal ads and from recipe folders in every sack of Gold Medal Flour.

CLIP AND FILE at the end of this chapter new cookie recipes from Gold Medal ads and from recipe folders in every bag of Gold Medal Flour.

[11]

“Cooky Shines”

Won’t you come into our Kitchen and join us in our “Cooky Shines?” That used to mean tea parties—but it’s what we call our Staff sessions of cooky baking. We have lots of fun trying out all the delicious cookies that come to us from many lands. I’d like to show you some of the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You’ll see many varieties in the color picture on the next page. Please take a look—then turn back.

Won’t you come into our kitchen and join us in our “Cookie Shines?” That used to mean tea parties—but it’s what we call our staff baking sessions. We have a lot of fun trying out all the delicious cookies that come to us from different places. I’d like to show you some of the cookies that are most popular with staff members and friends who have shared their favorite recipes with us. You’ll see many varieties in the color picture on the next page. Please take a look—then turn back.

New, Easy, Double-Quick Way

New, Easy, Super-Fast Way

Don’t all those cookies look tempting? And they’re ever so easy to make! For we’ve worked out a new simplified method—a double-quick method! Takes less than half the usual mixing time! Would you like to know the secret? Then turn to the step-by-step pictures following. Imagine you are standing right beside one of our Staff while she makes cookies. Could anything be easier? There’s no laborious creaming, no separate beating of eggs, only one bowl! Just a few simple basic steps.

Don’t all those cookies look tempting? And they’re so easy to make! We’ve figured out a new simplified method—a double-quick method! It takes less than half the usual mixing time! Want to know the secret? Then check out the step-by-step pictures that follow. Imagine you are standing right beside one of our staff while she makes cookies. Could anything be easier? There’s no tedious creaming, no separate beating of eggs, just one bowl! Just a few simple basic steps.

More and Better Help

More Effective Support

Now turn to the recipe pages, and have the fun of making the many different types of cookies. You’ll find all the little pointers you would notice if you were right in our kitchen. For instance, there’s a brand-new feature which I think will be a big help to you. We tell how to judge when the cookies are done. And don’t miss the recipes marked with a ★! They are special favorites with our Staff!

Now head over to the recipe pages and enjoy making all the different kinds of cookies. You’ll find all the tips you would pick up if you were in our kitchen. For example, there’s a brand-new feature that I think will really help you. We explain how to tell when the cookies are done. And don’t skip the recipes marked with a ★! They are special favorites with our Staff!

The “Key” Recipe Makes You Master of Many

The “Key” Recipe Makes You the Master of Many

You’ll love the new plan of key recipes with variations. When you master the key ( (KEY) ) recipe you’ll automatically know how to make several different kinds of cookies. And notice that each recipe calls for our all-purpose Gold Medal “Kitchen-tested” Enriched Flour. This is to safeguard your results.

You'll love the new plan of key recipes with variations. Once you master the key ( (KEY) ) recipe, you'll automatically know how to make several different kinds of cookies. And notice that each recipe uses our all-purpose Gold Medal “Kitchen-tested” Enriched Flour. This is to ensure your results.

Because you see, every recipe has been developed with and for this particular flour—and tested in representative homes—with Gold Medal. It gives that moist, full-flavored quality everyone wants in cookies.

Because you see, every recipe has been developed specifically for this flour—and tested in real homes—with Gold Medal. It provides that moist, rich flavor everyone wants in cookies.

Recipes Fit the Needs

Recipes That Meet Your Needs

The recipes are given in practical amounts for average families. Those for everyday cookies, and holiday cookies that keep well, make enough so you won’t have to bake too often. Recipes for the richer, dainty cookies make enough for special occasions.

The recipes are provided in practical quantities for average families. Those for everyday cookies and holiday cookies that store well yield enough so you won’t have to bake too frequently. Recipes for the richer, delicate cookies produce enough for special occasions.

(People working in a kitchen with music playing)

Happy Memories

Good Times

We’ve tried to include all the hints, shortcuts and tricks that save you time and work so you can delight your family with new treats each week. Cookies bring such a big reward in cheer and satisfaction! They make hospitality so easy! Invite your friends to join you for “Cooky Shines” in your kitchen and you’ll be giving them happy memories they’ll all cherish as long as they live!

We’ve tried to include all the tips, shortcuts, and tricks that save you time and effort so you can surprise your family with new treats every week. Cookies provide such a big reward in joy and satisfaction! They make hosting so easy! Invite your friends to join you for “Cookie Parties” in your kitchen, and you’ll be creating happy memories they'll cherish for a lifetime!

(Picture off various cooky types) — ★ 1 Place-Card Cookies

★ 2 Gingerbread Boys, Boy and Girl and Animal Cookies

★ 3 Date-Nut Squares (wrapped), Toffee-Nut Bars

★ 4 Peanut Butter Cookies

★ 5 *Above star*: Chocolate Cream Drop, Date-Nut Square, Matrimonial Cooky
*Below star*: Toffee-Nut Bar, Hermit

★ 6 *Left*: Sugar Cookies
*Right*: Chocolate Chip Cookies

★ 7 Hermits

★ 8 Cookies for Parties: Hatchets, Flowers, Hearts

★ 9 *Outer ring*: Flower-shaped Butter Cookies
*Second ring*: Scotch Shortbread
*Third ring*: Frosted Chocolate Cream Drops with Thumbprint Cookies
*Centered*: Coconut Macaroons with leaf-shaped Butter Cookies

★ 10 Chocolate Chip Cookies

★ 11 Chocolate Cream Drops

★ 12 *Left to right*: Date-Nut Squares, Butterscotch Cookies with Burnt Butter Icing, Brownies, Filled Cookies, Chocolate Refrigerator Cookies

[14]

Cookies

LEARN THE “A-B-C’s” HERE ...

BEFORE YOU START

BEFORE YOU BEGIN

Get it done

THIS....

Get together the ingredients;Collect the utensils;Heat up the oven;Measure the ingredients

1 **Select** baking sheets (cooky sheets or pans) as indicated in each recipe. Heavy or double sheets (two sheets of the same size placed one on top of the other) prevent cookies from browning on the bottom too much and too quickly.
1 **Select** baking sheets (cookie sheets or pans) as indicated in each recipe. Using heavy or double sheets (two sheets of the same size stacked on top of each other) helps prevent cookies from browning on the bottom too much and too quickly.

2 **If pan** with sides is used for cooky sheet, turn it upside-down and bake cookies on the bottom ... (insures even browning). Grease cool pans as indicated in recipes ... with *unsalted* shortening.
2 **If using a pan** with sides for a cookie sheet, turn it upside down and bake cookies on the bottom... (this ensures even browning). Grease cool pans as the recipes indicate... with *unsalted* shortening.

3 **Mix** thoroughly the *softened* shortening, sugar, and eggs—also any molasses, syrup, or melted chocolate in the recipe.
3 **Mix** the softened shortening, sugar, and eggs together thoroughly—along with any molasses, syrup, or melted chocolate included in the recipe.

4 **Stir** in the liquid and flavoring. (A few recipes indicate that liquid and flour mixture should be added alternately.)
4 **Stir** in the liquid and flavoring. (Some recipes suggest adding the liquid and flour mixture alternately.)

[15]

... AND THE REST IS EASY!

5 **Sift** together and stir in the flour, salt, and leavening (baking powder or cream of tartar and soda)—also any spices in the recipe. Then, mix in any fruit or nuts.
5 **Sift** together and stir in the flour, salt, and leavening (baking powder or cream of tartar and soda)—also any spices in the recipe. Then, mix in any fruit or nuts.

6 **Chill** dough, if indicated in recipe, to make it easy to handle. Then shape dough for different types of cookies as directed in the recipe. Place on prepared pans.
6 **Chill** the dough, if specified in the recipe, to make it easier to work with. Then shape the dough for various types of cookies as instructed in the recipe. Place them on prepared baking sheets.

7 **Bake.** Place pan on rack in center of oven. If cooky tops do not brown properly, move to a higher rack for last few minutes. Pans should be narrower, shorter than oven (to leave a 1″ space for circulation of heat).
7 **Bake.** Put the pan on the rack in the center of the oven. If the tops of the cookies aren't browning well, move them to a higher rack for the last few minutes. Make sure the pans are narrower and shorter than the oven to allow for a 1″ space for heat circulation.

8 **Look** at cookies when minimum baking time is up. As soon as they are done (according to recipe), remove from oven. With a wide spatula, slip off baking sheet or out of pan onto wire rack to cool (as recipe directs).
8 **Look** at cookies when the minimum baking time is up. As soon as they’re done (according to the recipe), take them out of the oven. Using a wide spatula, transfer them from the baking sheet or pan onto a wire rack to cool (as the recipe instructs).

Store cooled cookies properly to keep top eating quality.

Store cooled cookies properly to maintain their best taste.

Keep crisp, thin cookies in can with loose cover.

Keep crisp, thin cookies in a can with a loose lid.

Keep soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently.

Keep soft cookies in an airtight container (like a covered clay jar or a can with a tight lid). Adding slices of apple or orange to the jar helps keep the cookies soft and moist. Change the fruit regularly.

Where to Find:

Where to Look:

Drop Cookies	16-21
Refrigerator Cookies	22-24
Miscellaneous Cookies	25
Bar Cookies	26-29
Rolled Cookies	30-39
Molded Cookies	25, 40-42
Press Cookies	43

[16]

DROPPED Cookies

“Quickies” busy
mothers love to make.

HOW TO MAKE DROP COOKIES (preliminary steps on pp. 14-15)

How to make drop cookies (preliminary steps on pages __A_TAG_PLACEHOLDER_0__-__A_TAG_PLACEHOLDER_1__)

1 It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan.
1 It will save time when spacing dough if you grease in even rows where you want to place the dough. It will also save you from having to wash off browned grease from a tin pan.

2 Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough.
2 Drop dough by rounded or heaping teaspoonfuls, depending on the size of cookies you want. With another teaspoon, push the dough onto the baking sheet ... being careful to lift the dough.

BROWN SUGAR DROPS ( (KEY) Recipe) Soft, chewy. Wonderful brown sugar flavor.

BROWN SUGAR DROPS Recipe Soft and chewy. Amazing flavor of brown sugar.

Mix together thoroughly ...

Mix well ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

Mix in ...

½ cup sour milk or buttermilk

Sift together and stir in ...

3½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

Chill for at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Bake until set... just until, when lightly touched with a finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 6 doz. 2½″ cookies.

AMOUNT: Approximately 6 dozen 2½″ cookies.

Oops! watch that spread — To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.
To stop drop cookies from spreading ... chill the dough, scoop it out, and make sure the oven temperature is right.

★ HOLIDAY FRUIT COOKIES

★ Holiday Fruit Cookies

Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality.

Sophisticated. Packed with fruits and nuts. Butterscotch-flavored. Ideal for your finest entertaining.

Follow (KEY) recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″.

Follow (KEY) the recipe above—and mix into the dough 1½ cups of chopped pecans, 2 cups of halved candied cherries, and 2 cups of chopped dates. Place a pecan half on each cookie. Make these rich cookies smaller ... only 2″.

SALTED PEANUT COOKIES

Salted Peanut Cookies

These tempting peanut crunches are always a favorite both with children and grown-ups.

These delicious peanut crunches are always a hit with kids and adults alike.

Follow (KEY) recipe above—except in place of the 3½ cups flour, stir in 2 cups sifted flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.

Follow (KEY) the recipe above—but instead of 3½ cups of flour, mix in 2 cups sifted flour, 2 cups of rolled oats, 1 cup of Wheaties, and 1 cup of coarsely chopped salted peanuts (without the skins). Bake until golden brown, for 12 to 14 minutes.

BUSY-DAY NUT DROPS

Busy-Day Nut Drops

Easy budget-savers. One of our home testers calls these her “wash day” cookies.

Easy budget-friendly cookies. One of our home testers refers to these as her “wash day” cookies.

Follow (KEY) recipe above—and mix into the dough 1 cup cut-up nuts.

Follow (KEY) the recipe above—and stir 1 cup of chopped nuts into the dough.

BUSY-DAY COCONUT DROPS

Busy-Day Coconut Drops

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

Follow (KEY) recipe above—and mix in 1 cup of moist shredded coconut into the dough.

[17]

“Cozies” from the cooky jar.

COFFEE-AND-SPICE DROPS ( (KEY) Recipe) Intriguing flavors from the Far East.

COFFEE AND SPICE DROPS ( (KEY) Recipe) Fascinating flavors from the East.

Mix together thoroughly ...

Mix well ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

Stir in...

½ cup cold coffee

Sift together and stir in ...

Sift together and mix in ...

3½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

Chill for at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Bake until set... just until, when touched lightly with a finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 6 doz. 2½″ cookies.

AMOUNT: About 6 dozen 2½″ cookies.

★ HERMITS

★ RECLUSIVES

Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always first choice with her little girls.

Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always the top choice for her little girls.

Follow (KEY) recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.

Follow (KEY) recipe above—and mix into the dough 2½ cups of halved seeded raisins and 1¼ cups of broken nuts. Be careful not to overbake.

All you have to do—to plump seedless raisins — Wash them and spread out in a flat pan. Cover the pan and heat slowly in a moderate oven.
Wash them and lay them out in a flat pan. Cover the pan and heat it slowly in a moderate oven.

To get full flavor from seedless raisins, cut them in two with scissors after plumping.
To get the best flavor from seedless raisins, use scissors to cut them in half after they've plumped up.

MINCEMEAT COOKIES

Mincemeat Cookies

Extra quick, no extra fruits needed ... they are in the mincemeat.

Super quick, no extra fruits needed... they’re in the mincemeat.

Follow (KEY) recipe above—and mix into the dough 2 cups well drained mincemeat.

Follow (KEY) the recipe above—and mix 2 cups of well-drained mincemeat into the dough.

SPICED PRUNE DROPS

Spiced Prune Drops

Follow (KEY) recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.

Follow (KEY) the recipe above—and add ¼ teaspoon of cloves with the other spices. Mix into the dough 2 cups of cut-up cooked prunes (pitted and well drained) and 1 cup of broken nuts.

APPLESAUCE COOKIES

Applesauce cookies

Yummy applesauce cake in cooky form.

Delicious applesauce cake in cookie form.

Follow (KEY) recipe above—except add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.

Follow (KEY) recipe above—except add 1 tsp of cloves along with the other spices. Mix into the dough 2 cups of well-drained thick applesauce, 1 cup of chopped raisins, and ½ cup of coarsely chopped nuts. Bake for 9 to 12 minutes.

WHEATIES DROP COOKIES

Wheaties cookie bars

Treats for young champions.

Treats for young winners.

Mix together thoroughly ...

Mix well ...

1 cup soft shortening
1 cup sugar
2 eggs

Stir in ...

Mix in ...

1 cup sour milk

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves

Stir in ...

Mix in ...

¾ cup coarsely chopped nuts
1 cup cut-up raisins

Fold in ...

3 cups WHEATIES

Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

Chill the dough. Drop by teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Bake until, when touched lightly with a finger, no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 5 doz. 2½″ cookies.

AMOUNT: Approximately 5 dozen 2½″ cookies.

[18]

Some of grandmother’s prize cooky favorites.

OLD-FASHIONED SOUR CREAM DROPS ( (KEY) Recipe)

Soft, tender, cream-rich.

Soft, tender, creamy.

Mix together thoroughly ...

Blend thoroughly...

½ cup soft shortening
1½ cups sugar
2 eggs

Stir in ...

Add in ...

1 cup thick sour cream
1 tsp. vanilla

Sift together and stir in ...

2¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. baking powder
½ tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.

Chill for at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Bake until they're lightly browned, just until, when touched gently with a finger, almost no imprint stays.

TEMPERATURE: 425° (hot oven).

Temperature: 425° (hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 5 doz. 2½″ cookies.

AMOUNT: Approximately 5 dozen 2½″ cookies.

★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

★ Butterscotch Cookies with Burnt Butter Icing

Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them.

They're truly delicious, especially with the unique buttery icing. Mrs. R. C. Karstad from Nicollet, Minnesota, won a prize for them.

Follow (KEY) recipe above—except use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with

Follow (KEY) the recipe above—except use brown sugar instead of granulated sugar. Mix ⅔ cup of chopped nuts into the dough. Spread cooled cookies with

to sour sweet cream — Use freshly soured cream for good flavor. Buy it from the dairy. Or sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup sweet cream.
Use fresh sour cream for great flavor. Get it from the dairy. Or make your own by adding 1 tbsp. vinegar or lemon juice to 1 cup of sweet cream.

BURNT BUTTER ICING

Browned butter frosting

Melt 4 tbsp. butter until golden brown. Blend in 1 cup sifted confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.

Melt 4 tablespoons of butter until it's golden brown. Mix in 1 cup of sifted powdered sugar and ½ teaspoon of vanilla. Stir in 1 to 2 tablespoons of hot water until the icing spreads smoothly.

AMOUNT: Icing for about 30 cookies.

AMOUNT: Icing for around 30 cookies.

All you have to do— — to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls.
to give iced cookies a professional touch: Put the same amount of icing (1 tsp.) in the center of each. Then, using a spatula, spread the icing in circular motions to create nice swirls.

COCONUT CREAM DROPS

Coconut cream bites

Follow (KEY) recipe above—except mix into the dough 1 cup moist shredded coconut.

Follow (KEY) the recipe above—except add 1 cup of moist shredded coconut to the dough.

CHOCOLATE CREAM DROPS

Chocolate cream drops

Follow (KEY) recipe above—except stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with

Follow (KEY) the recipe above—except mix in 2 squares of unsweetened chocolate (2 oz.), melted, into the shortening mixture. Stir 1 cup of chopped nuts into the dough. Frost the cooled cookies if you want.

CHOCOLATE ICING

Chocolate frosting

Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups sifted confectioners’ sugar. Thin with cream to make glossy and easy to spread.

Melt together in a double boiler 1 tbsp. butter and 1 square of unsweetened chocolate (1 oz.). Stir in 3 tbsp. whole milk and 1½ cups sifted powdered sugar. Add cream to thin it out until it's glossy and easy to spread.

AMOUNT: Icing for about 30 cookies.

AMOUNT: Icing for around 30 cookies.

FRUIT-AND-NUT DROPS

Fruit and nut drops

Follow (KEY) recipe above—except sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.

Follow (KEY) recipe above—except sift the following with the dry ingredients: 1 tsp. cinnamon, ½ tsp. cloves, and ¼ tsp. nutmeg. Mix into the dough 1 cup of chopped dates (or raisins) and 1 cup of chopped nuts.

NOTE: The spices may be omitted.

Note: You can skip the spices.

[19]

Molasses ’n’ spice, my how nice!

★ GINGER CREAMS Fluffy ginger cakes ... topped with creamy white icing.

★ Ginger Creams Light and fluffy ginger cakes ... covered in smooth white icing.

They bring memories of a real farm home near Owatonna, Minnesota, where children trooped to the cooky jar after chores were done. Mildred Bennett (now Mrs. Axel Anderson), who was honored one year as national 4-H girl, brought us this recipe when she was a member of our staff.

They bring back memories of a genuine farmhouse close to Owatonna, Minnesota, where kids rushed to the cookie jar after finishing their chores. Mildred Bennett (now Mrs. Axel Anderson), who was recognized one year as the national 4-H girl, shared this recipe with us when she was part of our team.

Mix together thoroughly ...

Mix well ...

¼ cup soft shortening
½ cup sugar
1 small egg
½ cup molasses

Stir in ...

Mix in ...

1 tsp. soda dissolved in ½ cup hot water

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. salt
1 tsp. ginger
½ tsp. nutmeg
½ tsp. cloves
½ tsp. cinnamon

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (below.)

Chill the dough. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Bake until set... just until, when touched lightly with a finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (below).

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 7 to 8 min.

Time: Bake for 7 to 8 minutes.

AMOUNT: About 4 doz. 2″ cookies.

AMOUNT: About 4 dozen 2″ cookies.

QUICK CREAM ICING

Quick Cream Frosting

Delicious, creamy-tasting topping ... ideal for Ginger Creams and other festive cookies.

Delicious, creamy topping ... perfect for Ginger Creams and other holiday cookies.

Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).

Mix together ¾ cup sifted powdered sugar, ¼ tsp. vanilla, and cream until it’s easy to spread (about 1 tbsp.).

OATMEAL DROP COOKIES

Oatmeal drop cookies

Chewy ... with a hint of molasses.

Chewy ... with a touch of molasses.

We created this recipe in our test kitchen for the little daughter of a famous actress, and for all little children.

We made this recipe in our test kitchen for the young daughter of a famous actress, and for all young kids.

(Girl with cooky, woman in front of star)

Mix together thoroughly ...

Mix well ...

½ cup soft shortening
1¼ cups sugar
2 eggs
6 tbsp. molasses

Sift together and stir in ...

Sift together and mix in ...

1¾ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon

Stir in ...

Mix in ...

2 cups rolled oats
½ cup cut-up nuts
1 cup cut-up raisins

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.

Drop rounded teaspoonfuls about 2″ apart on a lightly greased baking sheet. Bake until they're lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

Time: Bake for 8 to 10 minutes.

AMOUNT: About 5 doz. 2½″ cookies.

AMOUNT: Approximately 5 dozen 2½″ cookies.

★ MONKEY-FACED COOKIES

★ Monkey-Faced Cookies

You’ll be amused by the droll faces.

You’ll find the funny faces amusing.

In an antique shop, pasted on the under side of a drawer in an old table, a radio friend of Fultonville, New York, discovered this recipe written in faded ink in old-fashioned script: “for Elsa.”

In a vintage store, stuck to the underside of a drawer in an old table, a radio enthusiast from Fultonville, New York, found this recipe written in faded ink in old-fashioned handwriting: “for Elsa.”

Mix together thoroughly ...

Mix well ...

½ cup soft shortening
1 cup brown sugar
½ cup molasses

Stir in ...

Mix in ...

½ cup sour milk or buttermilk
1 tsp. vinegar

Sift together and stir in ...

2½ cups sifted GOLD MEDAL Flour
1 tsp. soda
½ tsp. salt
½ tsp. ginger
½ tsp. cinnamon

Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.

Drop rounded teaspoonfuls about 2½″ apart on a lightly greased baking sheet. Place 3 raisins on each for eyes and a mouth. Bake until set. The faces develop funny expressions while baking.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (convection oven).

TIME: Bake 10 to 12 min.

Time: Bake for 10 to 12 minutes.

AMOUNT: About 4 doz. 2½″ cookies.

AMOUNT: Approximately 4 dozen 2½″ cookies.

[20]

Easy to “jumble up” in a hurry!

SUGAR JUMBLES ( (KEY) Recipe) Little sugar cakes of old-time goodness.

SUGAR JUMBLES ( (KEY) Recipe) Sweet little cakes that are a blast from the past.

Mix together thoroughly ...

Mix thoroughly

½ cup soft shortening (part butter)
½ cup sugar
1 egg
1 tsp. vanilla

Sift together and stir in ...

1⅛ cups sifted GOLD MEDAL Flour
¼ tsp. soda
½ tsp. salt

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.

Drop rounded teaspoonfuls about 2″ apart on a lightly greased baking sheet. Bake until lightly browned ... cookies should still be soft. Let cool slightly ... then remove from the baking sheet.

TEMPERATURE: 375° (quick mod. oven).

TEMP: 375° (quick mod. oven).

TIME: Bake 8 to 10 min.

Time: Bake for 8 to 10 minutes.

AMOUNT: About 3 doz. 2″ cookies.

AMOUNT: About 36 2-inch cookies.

COCONUT JUMBLES

Coconut Jumbles

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

Follow (KEY) the recipe above—and mix 1 cup of moist shredded coconut into the dough.

★ CHOCOLATE CHIP COOKIES

★ Chocolate Chip Cookies

(House) — *The glamorous* Toll House *cookies ... first introduced to American homemakers in 1939 through my series of radio talks on “Famous Foods from Famous Eating Places.”*
*The glamorous* Toll House *cookies ... first introduced to American homemakers in 1939 through my series of radio talks on “Famous Foods from Famous Eating Places.”*

Follow (KEY) recipe above—except in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).

Follow (KEY) recipe above—except instead of ½ cup sugar, use ¾ cup (half brown, half white). Then mix into the dough ½ cup of chopped nuts and one 7-oz. package of chocolate pieces (about 1¼ cups).

ORANGE-CHOCOLATE CHIP COOKIES

Orange-Chocolate Chip Cookies

Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.

Follow the recipe for Chocolate Chip cookies and add 1 tsp. of grated orange zest to the shortening mixture.

3-IN-1 JUMBLES

Choco-nut ... coco-nut ... date-nut.

Choco-nut ... coco-nut ... date-nut.

Follow (KEY) recipe above—and divide dough into three parts. Choco-Nut: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. Coco-Nut: To another part, add ½ cup moist shredded coconut. Date-Nut: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.

Follow (KEY) recipe above—and divide the dough into three parts. Choco-Nut: To one part, add ½ square of unsweetened chocolate (½ oz.), melted, and drop in whole nutmeats (½ cup), coating each one thoroughly. Coco-Nut: To another part, add ½ cup of moist shredded coconut. Date-Nut: Leave the third part plain and drop in nut-stuffed dates (14), coating each one thoroughly. Each coated date and each coated nut makes a cookie.

GLAZED ORANGE JUMBLES

Glazed Orange Cookies

Double-orange flavor.... Sure to win favor.

Double orange flavor... Totally a crowd-pleaser.

Follow (KEY) recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).

Follow (KEY) recipe above—mix into dough 1½ tsp. grated orange zest and, if you want, 1 cup chopped nuts. Bake. While hot, dip the tops of the cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange zest ... heated together).

BRAZIL OR PECAN JUMBLES

Brazil or Pecan Jumbles

Follow (KEY) recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.

Follow (KEY) recipe above—and mix in 2 cups of chopped Brazil nuts or any other nuts into the dough.

OLD-TIME CINNAMON JUMBLES

CLASSIC CINNAMON JUMBLES

Made with buttermilk ... soft and cake-like.

“So easy ... that making them is a thrill for the girls in the Home Economics classes each year,” according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!

“So easy ... that making them is an excitement for the girls in the Home Economics classes every year,” says Miss Sarah M. Knight from Buffalo, New York. Even her sixth-graders report having great success making them at home!

Mix together thoroughly ...

Mix well ...

½ cup soft shortening (part butter)
1 cup sugar
1 egg

Stir in ...

Mix in ...

¾ cup buttermilk
1 tsp. vanilla

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

Chill the dough. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Sprinkle with a mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (very hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 4 doz. 2″ cookies.

AMOUNT: Approximately 4 dozen 2″ cookies.

[21]

Party specialties in answer to requests.

COCONUT MACAROONS ( (KEY) Recipe) Moist, chewy, chock-full of coconut.

COCONUT MACAROONS ( (KEY) Recipe) Soft, chewy, loaded with coconut.

Beat until fluffy (only ½ min.) ...

½ cup egg whites

Stir in ...

Mix in ...

1¼ cups sugar
¼ tsp. salt
½ tsp. vanilla

Blend in ...

Blend in...

2½ cups moist shredded coconut

Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (Illustrated directions at bottom of page tell how to remove macaroons from paper easily.) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.

Drop rounded teaspoonfuls 2 inches apart on ungreased parchment paper on a baking sheet. Bake until they are set and lightly browned. (Illustrated directions at the bottom of the page explain how to easily remove macaroons from the paper.) They will spread while baking, so when they come out of the oven, shape them into mounds by gathering the edges with your fingers.

TEMPERATURE: 325° (slow mod. oven).

TEMPERATURE: 325° (slow convection oven).

TIME: Bake 15 to 18 min.

TIME: Bake for 15 to 18 minutes.

AMOUNT: About 2½ doz. 1½″ macaroons.

AMOUNT: About 2½ dozen 1½″ macaroons.

CHOCOLATE-COCONUT MACAROONS

Chocolate Coconut Macaroons

Follow (KEY) recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted.

Follow (KEY) recipe above—and add 2 squares of unsweetened chocolate (2 oz.), melted.

CHERRY-COCONUT MACAROONS

CHERRY COCONUT MACAROONS

Follow (KEY) recipe above—and add ½ cup chopped candied cherries.

Follow (KEY) the recipe above—and add ½ cup chopped candied cherries.

ALMOND MACAROONS

ALMOND COCONUT MACAROONS

Soften with hands ...

Soften with your hands ...

1 lb. almond paste (bought from bakery or made from recipe below)

Work in ...

Work in...

2 cups sugar
¼ tsp. salt
4 tbsp. GOLD MEDAL Flour
⅔ cup sifted confectioners’ sugar
⅔ cup egg whites, unbeaten

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.

Drop teaspoonfuls 2" apart on ungreased parchment paper on the baking sheet. Lightly pat the tops with fingers dipped in cold water. Bake until set and lightly browned. Remove from the paper.

TEMPERATURE: 325° (slow mod. oven).

TEMP: 325° (slow convection oven).

TIME: Bake 18 to 20 min.

TIME: Bake for 18 to 20 minutes.

AMOUNT: About 5 doz. 2″ macaroons.

AMOUNT: Approximately 5 dozen 2″ macaroons.

ALMOND PASTE (1 lb.)

Almond paste (1 lb.)

Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups sifted confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.

Grind 2 cups of blanched almonds, thoroughly dried (not toasted), using the finest blade of a food grinder. Then grind them two more times. Mix in 1½ cups of sifted confectioners’ sugar. Blend in ¼ cup of unbeaten egg whites and 2 teaspoons of almond extract. Shape into a ball. Let it age in a tightly covered container in the refrigerator for at least 4 days.

(Cooky tray with balls of dough) — Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.
Remove the paper with baked macaroons from the baking sheet. Lay a wet towel on the hot baking sheet. Place the macaroon paper on the towel and let it sit for 1 minute. The steam will loosen the macaroons. Slide them off with a spatula.

WHEATIES-COC’N’T MACAROONS

Wheaties Coconut Macaroons

Follow (KEY) recipe above—except, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.

Follow (KEY) the recipe above—except, instead of 2½ cups of coconut, use 2 cups of Wheaties and 1 cup of coconut. Bake for 12 to 15 minutes.

PEANUT MACAROONS

Peanut Macaroons

Thin, wafery.

Thin and crispy.

Beat until lemon-colored (5 min.) ...

Beat until it's lemon-colored (5 min.) ...

1 egg (large)

Gradually beat in ...

Slowly mix in ...

⅔ cup sugar
1 tsp. water

Mix together and gently fold in ...

1 tbsp. GOLD MEDAL Flour
⅓ tsp. salt
⅓ tsp. baking powder

Add and mix just enough to blend in ...

Add and mix just enough to combine...

1⅓ cups finely ground roasted peanuts (1 cup shelled, brown husks removed)

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.

Drop spoonfuls 2″ apart on ungreased parchment paper on a baking sheet. Bake until firm and lightly browned. Remove from paper right away.

TEMPERATURE: 325° (slow mod. oven).

TEMPERATURE: 325° (slow convection oven).

TIME: Bake 14 to 15 min.

TIME: Bake for 14 to 15 minutes.

AMOUNT: About 3 doz. 2″ macaroons.

AMOUNT: Approximately 3 dozen 2-inch macaroons.

[22]

Fridge Cookies

Mix when
convenient ...

HOW TO MAKE REFRIGERATOR COOKIES (preliminary steps on pp. 14-15)

How to make fridge cookies (preliminary steps on pages __A_TAG_PLACEHOLDER_0__-__A_TAG_PLACEHOLDER_1__)

(Wrapping dough in waxed paper) — 1 Press and mold with hands into a long roll, even and smooth, and as big around as you want your cookies to be.
1 Press and shape with your hands into a long roll, smooth and even, and as thick as you want your cookies to be.

2 Wrap in waxed paper ... twisting ends to hold the roll in shape. Or press into a waxed cardboard carton (*butter or ice cream carton*).
2 Wrap in waxed paper ... twisting the ends to keep the roll in shape. Or press it into a waxed cardboard carton (*butter or ice cream carton*).

(Putting dough in freezer, cutting dough) — 3 Chill roll of dough until it is firm enough to slice easily. To speed up chilling, place in freezing compartment.
3 Chill the dough until it’s firm enough to slice easily. To speed up the chilling, put it in the freezer.

4 Slice with a thin knife, very sharp, to insure neat slices with uncrumbled edges. Return unused dough to refrigerator so it can remain stiff.
4 Slice with a very sharp, thin knife to ensure clean slices with uncrumbled edges. Put any leftover dough back in the refrigerator so it stays firm.

REFRIGERATOR COOKIES ( (KEY) Recipe)

Refrigerator Cookies ( (KEY) Recipe)

Melt-in-the-mouth, rich, and crispy.

Melts in your mouth, rich, and crispy.

Mix together thoroughly ...

Mix well ...

1 cup soft shortening
½ cup sugar
½ cup brown sugar
2 eggs

Sift together and stir in

Mix and combine

2¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
*2 to 3 tsp. cinnamon

*Or use 1½ tsp. vanilla (add with eggs).

I'm ready for your text. Please provide the phrases you would like me to modernize.Or use 1½ tsp. vanilla (add it with the eggs).

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Mix thoroughly with your hands. Press and mold into a long, smooth roll about 2½ inches in diameter. Wrap it in wax paper and chill until firm (several hours or overnight). Use a thin, sharp knife to cut into thin slices ⅛ to ¹⁄₁₆ inch thick. Place the slices a little apart on an ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 6 to 8 min.

TIME: Bake for 6 to 8 minutes.

AMOUNT: About 6 doz. 2½″ cookies.

AMOUNT: Approximately 6 dozen 2½″ cookies.

★ NUT REFRIGERATOR COOKIES

★ Nut Refrigerator Cookies

Nut-lovers really go for these cookies.

People who love nuts really enjoy these cookies.

Follow (KEY) recipe above—and mix into dough ½ cup cut-up blanched almonds or black walnuts or other nuts.

Follow (KEY) the recipe above—and mix into the dough ½ cup of chopped blanched almonds or black walnuts or other nuts.

DATE-NUT REFRIGERATOR COOKIES

Date-Nut Refrigerator Cookies

Follow (KEY) recipe above—using both cinnamon and vanilla. Mix into dough ½ cup finely chopped nuts and ½ cup finely cut dates.

Follow (KEY) the recipe above—using both cinnamon and vanilla. Mix into the dough ½ cup of finely chopped nuts and ½ cup of finely chopped dates.

ORANGE-ALMOND REFRIGERATOR COOKIES

Orange-Almond Refrigerator Cookies

Follow (KEY) recipe above—but omit cinnamon. Stir 1 tbsp. grated orange rind into shortening mixture. Mix into dough ½ cup cut-up blanched almonds.

Follow (KEY) recipe above—but leave out the cinnamon. Stir 1 tablespoon of grated orange zest into the shortening mixture. Mix in ½ cup of chopped blanched almonds into the dough.

CHOCOLATE REFRIGERATOR COOKIES

Chocolate Refrigerator Cookies

Follow (KEY) recipe above—but omit the cinnamon. Blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

Follow (KEY) recipe above—but skip the cinnamon. Mix in 2 squares of unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

for an elegant dessert: Make a roll by arranging the chocolate or ginger cookies (see p. 23) side by side with sweetened whipped cream between. Spread whipped cream over top and sides of roll. Chill 6 to 8 hr. Slice diagonally for gaily striped servings.

for an elegant dessert: Create a roll by placing chocolate or ginger cookies (see p. 23) next to each other with sweetened whipped cream in between. Spread whipped cream over the top and sides of the roll. Chill for 6 to 8 hours. Slice diagonally for cheerful striped servings.

[23]

... slice and bake when convenient.

GINGER REFRIGERATOR COOKIES

GINGER FRIDGE COOKIES

Gingery favorites in jig-time!

Ginger treats in a flash!

Mix together thoroughly ...

Mix well ...

1 cup soft shortening
1 cup sugar
2 eggs
½ cup black molasses

Sift together and stir in ...

4½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tbsp. ginger (3 tsp.)

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Mix well with your hands. Shape it into a long, smooth roll about 2½ inches in diameter. Wrap it in wax paper and chill until firm (several hours or overnight). Using a thin, sharp knife, cut into thin slices ⅛ to ¹⁄₁₆ inch thick. Place the slices slightly apart on an ungreased baking sheet. Bake until they are lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 9 doz. 2½″ cookies.

AMOUNT: About 9 dozen 2½" cookies.

★ NEW NORTHLAND COOKIES

Crunchy, flavorful shortening-savers.

Crunchy, tasty shortening alternatives.

Languid days on the St. Lawrence; the pink, rocky cliffs and blue icebergs of Labrador; and afternoon tea on deck. Such are the memories these cookies bring to Ruth G. Anderson of our Staff who brought back the recipe after a cruise to the Northland.

Lazy days on the St. Lawrence; the pink, rocky cliffs and blue icebergs of Labrador; and afternoon tea on the deck. These are the memories these cookies remind Ruth G. Anderson from our team of, after she brought back the recipe from a cruise to the Northland.

Mix together thoroughly ...

Mix well ...

6 tbsp. soft shortening (part butter)
1 cup brown sugar

Stir in ...

Mix in ...

¼ cup cold water

Sift together and stir in ...

Sift together and mix in ...

1¾ cups sifted GOLD MEDAL Flour
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon

Mix in ...

Blend in ...

½ cup cut-up blanched almonds

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately.

Mix well with your hands. Shape it into a long, smooth roll about 2½ inches in diameter. Wrap it in wax paper and chill until firm (for several hours or overnight). Using a thin, sharp knife, cut into thin slices ⅛ inch to ¹⁄₁₆ inch thick. Place the slices a bit apart on an ungreased baking sheet. Bake until lightly browned. Remove from the pan right away.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (modern hot oven).

TIME: Bake 6 to 8 min.

TIME: Bake for 6 to 8 minutes.

AMOUNT: About 4 doz. 2½″ cookies.

AMOUNT: Approximately 4 dozen 2½″ cookies.

[24]

Snip off and bake ... for unexpected guests.

★ PETTICOAT TAILS

★ PANTYHOSE TAILS

Richly delicate and dainty.

Delicately elegant and refined.

This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Petits Gateaux Tailles” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scotch and English—“Petticoat Tails.”

This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Mini Cakes Sizes” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scots and English—“Petticoat Tails.”

Mix together thoroughly ...

Mix well ...

1 cup soft butter
1 cup sifted confectioners’ sugar
1 tsp. flavoring (vanilla, almond, wintergreen or rose)

Sift together and stir in ...

2½ cups sifted GOLD MEDAL Flour
¼ tsp. salt

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Mix thoroughly with your hands. Shape it into a long, smooth roll about 2 inches in diameter. Wrap it in wax paper and chill until it’s firm (for several hours or overnight). Using a thin, sharp knife, cut into thin slices that are 1/8 to 1/16 inch thick. Arrange the slices slightly apart on an ungreased baking sheet. Bake until they are lightly browned.

TEMPERATURE: 400° (mod. hot oven).

Temperature: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 6 doz. 2″ cookies.

AMOUNT: About 6 dozen 2″ cookies.

OATMEAL REFRIGERATOR COOKIES

Oatmeal Refrigerator Cookies

Nice and chewy, with a molasses-lemon tang.

Soft and chewy, with a tangy molasses-lemon flavor.

(Cooky bowing with woman holding prize ribbon)

Voted the best oatmeal cooky ever tasted ... when sent to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The distinguishing molasses-lemon flavor was an idea from Mrs. Richard Nugent, Brooklyn, New York.

Voted the best oatmeal cookie anyone has ever tasted... submitted to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The unique molasses-lemon flavor was inspired by Mrs. Richard Nugent, Brooklyn, New York.

Mix together thoroughly ...

Mix well ...

½ cup soft shortening
½ cup sugar
½ cup brown sugar
1 egg
1½ tsp. grated lemon rind
1½ tbsp. molasses
½ tsp. vanilla

Sift together and stir in ...

Sift together and mix in ...

⅞ cup (¾ cup plus 2 tbsp.) sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt

Mix in ...

1½ cups rolled oats

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Mix thoroughly with your hands. Shape it into a long, smooth roll about 2½ inches in diameter. Wrap it in wax paper and chill until firm (several hours). Using a thin, sharp knife, cut it into thin slices ⅛ to ¹⁄₁₆ inches thick. Place the slices slightly apart on an ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 4 doz. 2½″ cookies.

AMOUNT: Approximately 4 dozen 2½″ cookies.

PRETTY FOR PARTIES

Cute for parties

to make Petticoat Tails match your color scheme: Tint the dough with a few drops of red food coloring and use rose flavoring for a pink party. Use wintergreen flavoring and a few drops of green coloring for a green party.

to make Petticoat Tails match your color scheme: Add a few drops of red food coloring to the dough and use rose flavoring for a pink party. Use wintergreen flavoring and a few drops of green coloring for a green party.

[25]

Miscellaneous Cookies

Popular through
the years ...

SNICKERDOODLES

Snickerdoodles

Fun to say ... to sniff ... to eat!

So much fun to say ... to smell ... to eat!

Pat Roth of our Staff said, “It’s one of my happy childhood memories. My mother would be baking when we came home from school and we would have Snickerdoodles hot out of the oven with a glass of milk.”

Pat Roth from our team said, “It’s one of my favorite childhood memories. My mom would be baking when we got home from school, and we’d have Snickerdoodles fresh out of the oven with a glass of milk.”

Mix together thoroughly ...

Mix well...

1 cup soft shortening
1½ cups sugar
2 eggs

Sift together and stir in ...

Sift together and mix in ...

2¾ cups sifted GOLD MEDAL Flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)

Chill the dough. Roll it into balls the size of small walnuts. Roll in a mixture of 2 tbsp sugar and 2 tsp cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out with crinkled tops.)

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (very hot oven).

TIME: Bake 8 to 10 min.

Time: Bake for 8 to 10 minutes.

AMOUNT: About 5 doz. 2″ cookies.

AMOUNT: About 5 dozen 2″ cookies.

GOLD COOKIES

Gold Cookies

Really awfully good ... and they use up those extra egg yolks!

Really, really great ... and they make use of those extra egg yolks!

Mix together thoroughly ...

Mix well ...

½ cup soft shortening
1½ cups sugar
4 egg yolks

Stir in ...

Mix in ...

2 tbsp. milk
1 tsp. vanilla

Sift together and stir in ...

1½ cups sifted GOLD MEDAL Flour
½ tsp. baking powder
¼ tsp. salt

Chill dough. Roll into balls the size of walnuts ... then roll balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place 3″ apart on ungreased baking sheet. Bake until golden brown ... but still soft.

Chill the dough. Roll it into balls the size of walnuts, then roll the balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place them 3 inches apart on an ungreased baking sheet. Bake until golden brown, but still soft.

TEMPERATURE: 400° (mod. hot oven).

TEMP: 400° (moderately hot oven).

TIME: Bake 12 to 15 min.

TIME: Bake for 12 to 15 minutes.

AMOUNT: About 5 doz. 2″ cookies.

AMOUNT: About 5 dozen 2-inch cookies.

★ MOLASSES CRINKLES

★ Molasses Crinkle Cookies

Thick, chewy, with crackled, sugary tops.

Thick, chewy, with crunchy, sugary tops.

When served at Mrs. Fred Fredell’s in St. Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.

When served at Mrs. Fred Fredell’s place in St. Paul, Minnesota, they were so delicious that I begged her for the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.

Mix together thoroughly ...

Mix well ...

¾ cup soft shortening
1 cup brown sugar
1 egg
¼ cup molasses

Sift together and stir in ...

2¼ cups sifted GOLD MEDAL Flour
2 tsp. soda
¼ tsp. salt
½ tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.

Chill the dough. Roll it into balls the size of large walnuts. Dip the tops in sugar. Place them, sugared-side-up, 3 inches apart on a greased baking sheet. Sprinkle each cookie with 2 or 3 drops of water to create a crackled surface. Bake just until set, but not hard.

TEMPERATURE: 375° (quick mod. oven).

TEMPERATURE: 375° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 4 doz. 2½″ cookies.

AMOUNT: About 4 dozen 2½" cookies.

WASHBOARDS

Washboard scrubs

Coconut-taffy bars.

Coconut taffy bars.

Mix together thoroughly ...

Mix well ...

1 cup soft shortening (half butter)
2 cups brown sugar
2 eggs

Stir in ...

Mix in ...

1 tsp. soda dissolved in ¼ cup hot water
1 tsp. vanilla

Sift together and stir in ...

Sift together and mix in ...

4 cups sifted GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. salt

Mix in ...

Mix in...

1 cup moist shredded coconut (cut up any long shreds)

Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we do mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.

Chill the dough for 2 hours. Roll it into balls the size of walnuts. Place them 2 inches apart on an ungreased baking sheet. Flatten each ball with your fingers into an oblong shape that is 1½ inches by 2½ inches and ¼ inch thick. (And we really mean ¼ inch!) Press each cookie lengthwise with the tines of a floured fork in a washboard pattern. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderate hot oven).

TIME: Bake 8 to 10 min.

Time: Bake for 8 to 10 minutes.

AMOUNT: About 5 doz. 2″ × 3″ cookies.

AMOUNT: Approximately 5 dozen 2″ × 3″ cookies.

[26]

BAR Cookies

Perennial favorites ...
cut in squares or bars.

HOW TO MAKE BAR COOKIES (preliminary steps on pp. 14-15)

How to Make Bar Cookies (preliminary steps on pages __A_TAG_PLACEHOLDER_0__-__A_TAG_PLACEHOLDER_1__)

(Filling pan, and cutting out bars) — 1 Spread dough in greased pan and bake as directed.
1 Spread the dough in a greased pan and bake according to the instructions.

2 Cut into squares or bars when slightly cool.
2 Cut into squares or bars when it's slightly cool.

3 Remove from the pan with a wide spatula.
3 Remove from the pan using a wide spatula.

BROWNIES ( (KEY) Recipe) Chewy, fudgy squares ... everyone loves them!

Melt together over hot water ...

Melt together over simmering water ...

2 sq. unsweetened chocolate (2 oz.)
⅓ cup shortening

Beat in ...

Beat in...

1 cup sugar
2 eggs

Sift together and stir in ...

Sift together and mix in ...

¾ cup sifted GOLD MEDAL Flour
½ tsp. baking powder
½ tsp. salt

Mix in ...

Combine in ...

½ cup broken nuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.

Spread in a well-greased 8" square pan (8 × 8 × 2"). Bake until the top has a dull crust. A slight imprint will be left when lightly touched with a finger. Cool slightly... then cut into squares.

TEMPERATURE: 350° (mod. oven).

Temperature: 350° (conventional oven).

TIME: Bake 30 to 35 min.

TIME: Bake for 30 to 35 minutes.

AMOUNT: 16 2″ squares.

AMOUNT: 16 2" squares.

CHOCOLATE-FROSTED BROWNIES

Chocolate Frosted Brownies

“Lickin’ good!” ... youngsters say.

“Delicious!” ... kids say.

Follow (KEY) recipe above—and spread cooled bars or squares before cutting with

Follow (KEY) the recipe above—and spread cooled bars or squares before cutting with

MARIE’S CHOCOLATE ICING

Marie’s Chocolate Frosting

Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup sifted confectioners’ sugar (until icing will spread easily).

Melt 1 tablespoon of butter and 1 square (1 oz.) of unsweetened chocolate over hot water. Mix in 1½ tablespoons of warm water. Stir and beat in about 1 cup of sifted powdered sugar until the icing spreads easily.

DAINTY TEA BROWNIES

Cute tea brownies

Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church.

Picturesque ... very thin. A highlight of the silver tea events at a church in Minneapolis.

Follow (KEY) recipe above—except chop nuts finely and spread dough in two well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.

Follow (KEY) the recipe above—except chop the nuts finely and spread the dough in two well greased rectangular pans (9 × 13 × 2″). Sprinkle with ¾ cup of blanched and finely sliced green pistachio nuts. Bake for 7 to 8 minutes. Cut into squares or diamonds right away. Remove from the pan while still warm.

PLANTATION FRUIT BARS

PLANTATION FRUIT SNACK BARS

Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago.

Not much sugar and shortening ... but so tasty. Sent to us by Mrs. Charles Willard of Chicago.

Mix together thoroughly ...

Mix well ...

¼ cup soft shortening
½ cup sugar
1 egg
½ cup molasses

Stir in ...

Mix in ...

½ cup milk

Sift together and stir in ...

Sift together and mix in ...

2 cups sifted GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. soda
½ tsp. salt

Mix in ...

1 cup broken nuts
1 to 2 cups cut-up raisins or dates

Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (see below) and cut into bars.

Spread in a greased rectangular pan (9 × 13 × 2″). Bake. Let it cool slightly, then spread with Lemon Icing (see below) and cut into bars.

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (convection oven).

TIME: Bake 25 to 30 min.

Time: Bake for 25 to 30 minutes.

AMOUNT: 4 doz. 1″ × 2″ bars.

AMOUNT: 4 dozen 1″ × 2″ bars.

LEMON ICING (for Plantation Fruit Bars)

Gradually beat ½ cup sifted confectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.

Gradually mix in ½ cup sifted powdered sugar into 1 stiffly beaten egg white. Add a pinch of salt and ¼ tsp. lemon extract.

[27]

Confection-like squares for special entertaining.

DATE-AND-NUT SQUARES

DATE AND NUT BARS

(Hand rolling dough in sugar) — To sugar confection-like Date-and-Nut Squares (*left*) ... dip in confectioners’ sugar and shake.
To sugar confection-like Date-and-Nut Squares (*left*) ... dip in powdered sugar and shake.

Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America.

Chewy favorites with a rich nutty flavor. Similar to the Bishop’s Bread served to traveling preachers in early America.

Beat until foamy ...

Beat until frothy ...

2 eggs

Beat in ...

½ cup sugar
½ tsp. vanilla

Sift together and stir in ...

½ cup sifted GOLD MEDAL Flour
½ tsp. baking powder
½ tsp. salt

Mix in ...

Blend in ...

1 cup cut-up walnuts
2 cups finely cut-up dates

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.

Spread in a well-greased 8" square pan (8 × 8 × 2"). Bake until the top has a dull crust. Cut into squares while warm, let cool, then remove from the pan. If you like, dip in powdered sugar.

TEMPERATURE: 325° (slow mod. oven).

TEMPERATURE: 325° (slow conv. oven).

TIME: Bake 25 to 30 min.

TIME: Bake for 25 to 30 minutes.

AMOUNT: 16 2″ squares.

AMOUNT: 16 2-inch squares.

JEWELLED COOKIES

Gemmed cookies

Glowing with gems of spicy gumdrops (red and green for Christmas holidays).

Shining with colorful spicy gumdrops (red and green for the Christmas season).

Beat until foamy ...

Whip until foamy ...

2 eggs

Beat in ...

1 cup sugar
1 tsp. vanilla

Sift together and stir in ...

Sift together and mix in ...

1 cup sifted GOLD MEDAL Flour
½ tsp. salt

Mix in ...

½ cup cut-up toasted blanched almonds
½ cup cut-up gumdrops (¼″)

Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)

Spread in a well-greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra chopped gumdrops (about ½ cup) on top of the batter. Bake until the top has a dull crust. Cut into squares while warm, let cool, then remove from the pan. (The crust will crack.)

TEMPERATURE: 325° (slow mod. oven).

TEMPERATURE: 325° (slow modern oven).

TIME: Bake 30 to 35 min.

TIME: Bake for 30 to 35 minutes.

AMOUNT: 16 2″ squares.

AMOUNT: 16 2-inch squares.

★ WALNUT SQUARES

★ Walnut Bars

Almost candy ... so rich and nutty.

Almost like candy ... so rich and nutty.

Beat until foamy ...

Whip until frothy ...

1 egg

Beat in ...

Beat in...

1 cup brown sugar
½ tsp. vanilla

Sift together and stir in ...

½ cup sifted GOLD MEDAL Flour
½ tsp. salt
⅛ tsp. soda

Mix in ...

1 cup cut-up walnuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.

Spread in a well-greased 8" square pan (8 × 8 × 2"). Bake until the top has a dull crust. Cut into squares while warm, let cool, then remove from the pan.

TEMPERATURE: 325° (slow mod. oven).

Temperature: 325° (slow modern oven).

TIME: Bake 25 to 30 min.

TIME: Bake for 25 to 30 minutes.

AMOUNT: 16 2″ squares.

AMOUNT: 16 2" squares.

TUTTI-FRUTTI SURPRISES

Tutti-Frutti Surprises

Like moist fruit cake ... full of good things.

Like a moist fruitcake ... packed with delicious ingredients.

Beat until foamy ...

Whip until frothy ...

2 eggs

Gradually beat in ...

Gradually mix in ...

1 cup sifted confectioners’ sugar

Stir in ...

Stir in...

3 tbsp. shortening, melted

Sift together and stir in ...

Sift together and mix in ...

¾ cup sifted GOLD MEDAL Flour
1½ tsp. baking powder
1 tsp. salt

Mix in ...

1 cup cut-up nuts
1 cup cut-up dates
¾ cup cut-up candied fruit

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.

Spread in a well-greased 8″ square pan (8 × 8 × 2″). Bake until the top has a dull crust. Cut into squares while warm, let cool, then remove from the pan.

TEMPERATURE: 325° (slow mod. oven).

TEMP: 325° (slow convection oven).

TIME: Bake 30 to 35 min.

Time: Bake for 30 to 35 minutes.

AMOUNT: 16 2″ squares.

AMOUNT: 16 2-inch squares.

[28]

Deliciously rich two-layer cookies.

TOFFEE-NUT BARS ( (KEY) Recipe) Almond-coconut topping on melt-in-the-mouth crust.

TOFFEE-NUT BARS ( (KEY) Recipe) Almond-coconut topping on a soft, melt-in-your-mouth crust.

BOTTOM LAYER

Mix together thoroughly ...

Mix well ...

½ cup soft shortening (half butter)
½ cup brown sugar

Stir in ...

Mix in ...

1 cup sifted GOLD MEDAL Flour

Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with

Press and flatten with your hand to cover the bottom of an ungreased oblong pan (9 × 13 × 2″). Bake for 10 minutes. Then spread with

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (convection oven).

TIME: Bake 10 min.

TIME: Bake for 10 min.

ALMOND-COCONUT TOPPING

Almond-Coconut Topping

Beat well ...

Mix well ...

2 eggs

Stir in ...

Add in ...

1 cup brown sugar
1 tsp. vanilla

Mix together and stir in ...

2 tbsp. GOLD MEDAL Flour
1 tsp. baking powder
½ tsp. salt

Mix in ...

1 cup moist shredded coconut
1 cup cut-up almonds (or other nuts)

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

Return to the oven and bake for another 25 minutes until the topping is golden brown. Let it cool slightly, then cut into bars.

TEMPERATURE: 350° (mod. oven).

TEMP: 350° (convection oven).

TIME: Bake 25 min.

TIME: Bake for 25 minutes.

AMOUNT: About 2½ doz. 1″ × 3″ bars.

AMOUNT: Around 30 1″ × 3″ bars.

COCONUT-LEMON BARS

Coconut Lemon Bars

Follow (KEY) recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with

Follow (KEY) the recipe above for the Bottom Layer. Bake for 10 minutes. Let it sit for a few minutes before spreading with

COCONUT-LEMON TOPPING

Coconut Lemon Topping

(Spareading topping in pan) — Spread almond-coconut topping on bottom layer.
Spread the almond-coconut topping on the bottom layer.

Beat well ...

Mix well ...

2 eggs

Stir in ...

Mix in ...

1 cup brown sugar
2 tbsp. lemon juice
1 tsp. grated lemon rind
½ tsp. salt

Mix in ...

1 cup moist shredded coconut
1 cup cut-up walnuts
½ cup cut-up raisins

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

Return to the oven and bake for 25 more minutes until the topping is golden brown. Let it cool slightly, then cut into bars.

★ JELL-MERINGUE-FILBERT BARS

★ Jelly Meringue Filbert Bars

Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars.

Jeannette Campbell from our team raves about these delicious bars.

Follow (KEY) recipe above for Bottom Layer—except use sifted confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with

Follow (KEY) the recipe above for the Bottom Layer—except use sifted powdered sugar instead of brown sugar, and mix in 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup of softened jelly (currant, raspberry, or grape), then with

MERINGUE-FILBERT TOPPING

Meringue Hazelnut Topping

Beat until stiff ...

Beat until stiff peaks form ...

2 egg whites

Beat in gradually ...

Add gradually ...

½ cup sugar
¼ tsp. cinnamon

Fold in ...

Mix in ...

1 cup ground filberts (unblanched)

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

Return to the oven and bake for another 25 minutes until the topping is golden brown. Let it cool slightly, then cut into bars.

[29]

Fruit fillings between nut-rich crumb crusts.

FILLED BAR COOKIES ( (KEY) Recipe)

Filled Bar Cookies ( (KEY) Recipe)

First, prepare desired filling (see below), and cool.

First, prepare the desired filling (see below), and let it cool.

FOR CRUST

Mix together thoroughly ...

Mix well ...

¾ cup soft shortening (part butter)
1 cup brown sugar

Sift together and stir in ...

Sift together and mix in ...

1¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt

Stir in ...

Mix in ...

1½ cups rolled oats

Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.

Mix thoroughly. Place half of this crumb mixture in a greased and floured oblong pan (9 × 13 × 2″). Press and flatten with your hands to cover the bottom of the pan. Spread with cooled filling. Top with the remaining crumb mixture, patting it down lightly. Bake until lightly browned. While warm, cut into bars and remove from the pan.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 25 to 30 min.

TIME: Bake for 25 to 30 minutes.

AMOUNT: About 2½ doz. 1½″ × 2″ bars.

AMOUNT: About 2½ dozen 1½″ × 2″ bars.

Date Bars ... perfect pals for good hot coffee or tea
Date Bars ... the perfect companions for a hot cup of coffee or tea.

DATE BARS (Matrimonial Cake)

Date Bars (Matrimonial Cake)

These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul.

These cookies won first place at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul.

Follow (KEY) recipe above, using:

Follow the recipe above, using:

DATE FILLING

Mix together in saucepan ...

Combine in saucepan ...

3 cups cut-up dates
¼ cup sugar
1½ cups water

Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.

Cook on low heat, stirring constantly, until it thickens (about 10 minutes). Let it cool.

PRUNE-ORANGE BARS

Prune-Orange Bars

Follow (KEY) recipe above using

Follow the recipe above using

PRUNE-ORANGE FILLING

Prune-Orange Filling

Mix together in saucepan ...

Combine in saucepan ...

3 cups cut-up cooked prunes (drained)
½ cup sugar
½ cup orange juice
2 tbsp. lemon juice
2 tbsp. grated orange rind

Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.

Cook on low heat, stirring constantly, until it thickens (about 10 minutes). Let it cool.

DATE-APRICOT BARS

Date Apricot Bars

Follow (KEY) recipe above using

Follow the recipe above using

DATE-APRICOT FILLING

Date-Apricot Filling

Mix together in saucepan ...

Combine in saucepan ...

1 cup cut-up dates
2 cups mashed, cooked, dried apricots (drained)
½ cup sugar
2 tbsp. of the apricot juice

Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool.

Cook over low heat, stirring constantly, until it thickens (about 5 minutes). Let it cool.

★ HAZELNUT BARS

★ Hazelnut Bars

Crusty, macaroony.

Crispy, macaroon.

Old-time German party cookies that keep beautifully.

Traditional German party cookies that stay fresh for a long time.

Beat in top of double boiler until stiff ...

Beat in the top of a double boiler until stiff...

2 large egg whites

Beat in gradually ...

Add gradually ...

1 cup sugar

Fold in ...

Fold in...

1 tbsp. GOLD MEDAL Flour

Cook over boiling water 3 min., stirring constantly. Remove from over hot water.

Cook over boiling water for 3 minutes, stirring constantly. Remove from heat.

Blend in ...

Fit in ...

1 tsp. vanilla
1½ cups coarsely ground unblanched filberts (hazelnuts)

Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (see Burnt Butter Icing, p. 18).

Spread the dough evenly to a thickness of ¼″ in an ungreased, paper-lined oblong pan (9 × 13 × 2″). Using your fingers, gently pat the top with warm water. Bake until the top appears dull. While it's still warm, cut into bars measuring 1½″ × 2″. Let them cool slightly, then flip the paper over (bars and all). Moisten the entire surface with cold water. Once the water seeps through the paper, the bars can be easily removed. If you’d like, you can place two bars together with butter icing in between (see Burnt Butter Icing, p. 18).

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (convection oven).

TIME: Bake 15 to 20 min.

TIME: Bake for 15 to 20 minutes.

AMOUNT: 32 single bars, 1½″ × 2″.

[30]

ROLLED Cookies

Pat ’em, and roll ’em
and sugar for tea.

HOW TO MAKE ROLLED COOKIES (preliminary steps on pp. 14-15)

How to Make Rolled Cookies (preliminary steps on pages __A_TAG_PLACEHOLDER_0__-__A_TAG_PLACEHOLDER_1__)

1 To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.
1 To prevent “sticking,” put a canvas cover over the board, and stockinette over the rolling pin. Rub flour into the covers.

2 Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.
2 Roll lightly, using a small amount of dough at a time... keeping the rest chilled. Roll very thin for crisp cookies.

3 Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.
3 Cut as many cookies as you can from each rolling. Dip the cookie cutter in flour, then shake off the excess and cut.

Short cut: instead of rolling it, drop dough and flatten with glass. See page 40.

Shortcut: instead of rolling it out, drop the dough and flatten it with a glass. See page 40.

★ SUGAR COOKIES ( (KEY) Recipe)

Crispy, thin, flavorful.

Crispy, thin, delicious.

Mix together thoroughly ...

Mix well ...

1½ cup soft shortening (half butter)
¾ cup sugar
1 egg

Stir in ...

Mix in ...

1 tbsp. milk or cream
1 tsp. flavoring (vanilla or lemon or a combination of the two)

Sift together and stir in ...

1¼ cups sifted GOLD MEDAL Flour
¼ tsp. baking powder
¼ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.

Chill the dough. Roll it out very thin (¹⁄₁₆″). Cut into your desired shapes. Place on a lightly greased baking sheet and sprinkle with sugar. Bake until lightly browned.

TEMPERATURE: 425° (hot oven).

TEMPERATURE: 425° (preheated oven).

TIME: Bake 5 to 7 min.

TIME: Bake for 5 to 7 minutes.

AMOUNT: About 5 doz. 2½″ cookies.

AMOUNT: Approximately 5 dozen 2½″ cookies.

LEMON SUGAR COOKIES

Lemon Sugar Cookies

Follow (KEY) recipe above—except in place of vanilla, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.

Follow (KEY) recipe above—except instead of vanilla, use 2 tsp. of grated lemon zest and 1 tsp. of lemon juice.

NUT SUGAR COOKIES

Nut sugar cookies

Follow (KEY) recipe above—and mix into the dough 1 cup finely chopped nuts.

Follow (KEY) recipe above—and mix 1 cup of finely chopped nuts into the dough.

★ RICH SUGAR COOKIES

★ DECADENT SUGAR COOKIES

Extra tender ... a flavor favorite!

Super tender ... a flavor favorite!

Follow (KEY) recipe above—except use ½ cup sugar in place of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking powder.

Follow (KEY) recipe above—except use ½ cup sugar instead of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. baking soda instead of the baking powder.

CARAWAY COOKIES

Caraway cookies

Follow (KEY) recipe above—except omit vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.

Follow (KEY) recipe above—except leave out the vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.

CHOCOLATE PINWHEELS

Chocolate pinwheels

Fascinating whirls of dark and light ... an unusual taste delight.

Intriguing swirls of dark and light ... a unique taste sensation.

Follow (KEY) recipe above or recipe for Rich Sugar Cookies. Divide dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ × 12″. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter. Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased baking sheet. Bake.

Follow (KEY) the recipe above or the recipe for Rich Sugar Cookies. Divide the dough into 2 equal parts. In one part, mix in 1 square (1 oz.) of melted and cooled unsweetened chocolate. Chill the dough. Roll out the white dough to 9″ × 12″. Roll out the chocolate dough to the same size and lay it on top of the white dough. Gently roll the double layer of dough until it’s about ³⁄₁₆″ thick. Roll it up tightly, starting from the wide side, to make a roll that's 12″ long and 2″ in diameter. Chill again. Slice into ⅛″ thick pieces. Place the slices a little apart on a lightly greased baking sheet. Bake.

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 5 doz. 2″ cookies.

AMOUNT: Approximately 5 dozen 2″ cookies.

[31]

Merrily we roll the dough ... for parties.

BUTTER COOKIES ( (KEY) Recipe) Crisp, with the true buttery flavor, but not sweet.

BUTTER COOKIES ( (KEY) Recipe) Crispy, with a genuine buttery taste, but not overly sweet.

Mix together thoroughly ...

Mix well ...

1 cup soft butter
½ cup sugar
1 egg

Stir in ...

Stir in...

3 tsp. flavoring (vanilla, lemon, etc.)

Sift together and stir in ...

3 cups sifted GOLD MEDAL Flour
½ tsp. baking powder
almond or pecan halves

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cooky. If glazed cooky is desired, brush mixture of 1 egg yolk and 2 tbsp. water over top of cookies before baking. Bake until they are delicately browned.

Chill the dough. Roll it out very thin (¹⁄₁₆″). Cut it into your preferred shapes. Place them on an ungreased baking sheet. Press a blanched almond or pecan half into the top of each cookie. If you want a glazed cookie, brush a mixture of 1 egg yolk and 2 tbsp. water over the top of the cookies before baking. Bake until they're lightly browned.

TEMPERATURE: 425° (hot oven).

TEMPERATURE: 425° (preheated oven).

TIME: Bake 5 to 7 min.

TIME: Bake for 5 to 7 minutes.

AMOUNT: About 7 doz. 2″ cookies.

AMOUNT: Approximately 7 dozen 2-inch cookies.

COOKIES FOR PARTIES Delightful for all sorts of special occasions.

Party Cookies Perfect for any special event.

Follow (KEY) recipe for Sugar Cookies above, or (KEY) recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:

Follow (KEY) recipe for Sugar Cookies above, or (KEY) recipe for Butter Cookies above. Cut and decorate cookies for special occasions like this:

HEART COOKIES

Heart cookies

For special Valentines.

For special Valentine's Day.

Cut with heart-shaped cutter. Brush lightly with a little beaten egg white. Then sprinkle with red sugar. Bake.

Cut with a heart-shaped cutter. Lightly brush with a bit of beaten egg white. Then sprinkle with red sugar. Bake.

Cut round cookies. Place a tiny red candy heart in center of each. Bake.

Cut out round cookies. Place a small red candy heart in the center of each. Bake.

Cut dough with two heart-shaped cutters, one smaller than the other. Lay a smaller heart on each of the larger ones and bake each pair as one cooky. When baked, ice the smaller heart with red or pink icing.

Cut the dough with two heart-shaped cutters, one smaller than the other. Place a smaller heart on top of each larger one and bake them together as one cookie. Once baked, frost the smaller heart with red or pink icing.

(Cookies shaped like cherries and a hatchet)

CHERRY AND HATCHET COOKIES

Cherry and Hatchet Cookies

For George Washington’s Birthday.

For Presidents' Day.

Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron.

Cut small round cherries from red candied cherries and stick them on baked cookies in groups of three, with little stems and green citron leaves.

Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies.

Cut cookies with a hatchet-shaped cookie cutter. Or stick small candy hatchets on cookies.

PLACE CARDS OR FAVORS

For children’s parties.

For kids' parties.

Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing.

Roll the dough to ⅛″ thick. Cut it into 2″ × 3″ oblong shapes. Bake. Once the cookies are cool, write names on them using melted chocolate or colored icing.

FLOWER COOKIES

Flower cookies

For Easter, spring and summer parties.

Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers.

Color the dough pink or yellow. Use small scalloped cutters to cut out cookies for a petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. You can add bits of candied orange peel or yellow gumdrops for yellow centers.

Make flower and rosette shapes by forcing the dough through a cooky press.

Make flower and rosette shapes by pushing the dough through a cookie press.

DECORATING ICING

Decorating frosting

Into 1 cup sifted confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.)

Into 1 cup sifted powdered sugar, mix in just enough water (about 1 tbsp.) to create icing that's easy to push through a pastry bag but still holds its shape. If you want, add a few drops of food coloring to tint it. (Scoop it into the pastry bag and squeeze.)

COOKIES WITH FACES

Face cookies

For Hallowe’en.

For Halloween.

Follow recipe for soft molasses cookies such as Gingies on page 34. Tint the Decorating Icing (above) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair.

Follow the recipe for soft molasses cookies like Gingies on page 34. Color the Decorating Icing (above) orange. Then, squeeze it through a pastry bag or paper cone to create faces with eyes, nose, mouth, and hair.

[32]

Little taste-tempters in fascinating shapes.

FILLED COOKIES ( (KEY) Recipe) Tender, creamy white turnovers hold luscious fillings.

Filled Cookies ( (KEY) Recipe) Soft, creamy white pastries filled with delicious fillings.

Mix together thoroughly ...

Mix well ...

½ cup soft shortening
1 cup sugar
2 eggs

Stir in ...

Mix in ...

2 tbsp. thick cream
1 tsp. vanilla

Sift together and stir in ...

Sift together and mix in ...

2½ cups sifted GOLD MEDAL Flour
¼ tsp. soda
½ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (below) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned.

Chill the dough. Roll it out very thin (¹⁄₁₆″). Cut into 3″ rounds or squares. Place them on a lightly greased baking sheet. Put a rounded teaspoon of your chosen cooled filling (below) on each piece. Fold it over like a turnover, pressing the edges together with floured tines of a fork or the tip of your finger. Bake until they're lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 6 doz. 3″ cookies.

AMOUNT: Approximately 6 dozen 3″ cookies.

FILLED COOKIES IN FANCY SHAPES

Fancy-shaped filled cookies

Spread filling almost to the edges ... when making filled cookies. To keep the filling in, press edges of filled cookies together with the fingers or with floured tines of a fork.
Spread the filling almost to the edges when making filled cookies. To keep the filling inside, pinch the edges of the filled cookies together with your fingers or use the floured tines of a fork.

Follow (KEY) recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (see below) on each ... covering up to edge. Place on the top pieces. Press edges together.

Follow (KEY) the recipe above—but cut the dough using a scalloped round cookie cutter or any desired shape cutter, like a heart or diamond, that’s 2½ inches. Make sure to cut out two of the same shape for each filled cookie. For a decorative touch, use a small cutter to cut out the center of the top cookie in the shape of a heart, star, or scalloped round. Place the bottom pieces on a lightly greased baking sheet. Spread your filling of choice (see below) on each piece, making sure to cover up to the edges. Then, place the top pieces on and press the edges together.

AMOUNT: 4 doz. 2½″ filled cookies.

AMOUNT: 4 dozen 2½″ filled cookies.

POINSETTIAS

A smart new favorite for the holidays.

A clever new favorite for the holidays.

Follow (KEY) recipe above—and roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly greased baking sheet. Cut with sharp knife from corners of each square almost to center (making 4 triangular sections in each square). In center, place 1 teaspoonful cooled Prune Filling (above). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.

Follow (KEY) the recipe above—and roll the chilled dough to ⅛″ thickness. Cut into 3″ squares. Place on a lightly greased baking sheet. Cut with a sharp knife from the corners of each square almost to the center (making 4 triangular sections in each square). In the center, place 1 teaspoon of the cooled Prune Filling (above). Pick up the corresponding corner of each triangular section and fold it over the center filling. Press gently in the center to hold the 4 points together.

(See diagrams below.)

(See diagrams below.)

AMOUNT: About 5 doz. poinsettia cookies.

AMOUNT: Approximately 5 dozen poinsettia cookies.

FIG BARS

Fig bars

Plump with fruity filling.

Juicy with fruity filling.

Follow (KEY) recipe above—and roll one half of dough ⅛″ thick. Cut into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (below) on each strip lengthwise, covering only ½ of strip except for a ¼″ edge. Lift this edge up and stick it to filling. Quickly flop the uncovered half of strip over the filling, folding it under at edge. Seal the 2 edges together securely. With sharp knife, cut into bars 2″ long. Place 1″ apart on lightly greased baking sheet.

Follow (KEY) the recipe above—and roll one half of the dough to ⅛″ thickness. Cut it into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup of Fig Filling (below) along each strip lengthwise, covering only half of the strip except for a ¼″ edge. Lift this edge up and stick it to the filling. Quickly fold the uncovered half of the strip over the filling, tucking it under at the edge. Seal the two edges together securely. With a sharp knife, cut the strips into 2″ long bars. Place them 1″ apart on a lightly greased baking sheet.

AMOUNT: 2 doz. 2″ bars.

AMOUNT: 2 dozen 2″ bars.

[33]

Luscious fruity fillings ... to suit every taste.

Filled cooky favorites.
Filled cookie favorites.

RAISIN, FIG, AND DATE FILLING

Raisin, fig, and date filling

Mix together in saucepan ...

Combine in saucepan ...

½ cup raisins, finely cut up
½ cup figs, finely cut up
½ cup dates, finely cut up
½ cup sugar
½ cup water
2 tbsp. lemon juice

Cook slowly, stirring constantly, until thickened (about 5 min.). Cool.

Cook slowly, stirring constantly, until it thickens (about 5 minutes). Let it cool.

AMOUNT: Filling for 4 doz. filled cookies.

AMOUNT: Filling for 4 dozen filled cookies.

RAISIN, FIG, OR DATE FILLING

Raisin, fig, or date filling

In recipe above for Raisin, Fig, and Date Filling, use 1½ cups raisins, or figs, or dates ... in place of the combination of the three.

In the recipe above for Raisin, Fig, and Date Filling, use 1½ cups of raisins, or figs, or dates ... instead of using all three together.

PINEAPPLE FILLING

Pineapple filling

Mix together in saucepan ...

Combine in saucepan ...

1 cup sugar
4 tbsp. GOLD MEDAL Flour

Stir in ...

Mix in ...

1½ cups well drained crushed pineapple (no. 2 can)
4 tbsp. lemon juice
3 tbsp. butter
¼ tsp. nutmeg
¾ cup pineapple juice

Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.

Cook slowly, stirring constantly, until it thickens (5 to 10 min.). Let it cool.

AMOUNT: Filling for 4 doz. filled cookies.

AMOUNT: Filling for 4 dozen filled cookies.

Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.
Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.

PRUNE FILLING

Prune jam

Mix together in saucepan ...

Combine in saucepan ...

1⅓ cups mashed cooked prunes (2 cups uncooked)
½ cup sugar
2 tbsp. lemon juice

Cook slowly, stirring constantly, until thickened (about 4 min.).

Cook slowly, stirring constantly, until it thickens (about 4 minutes).

AMOUNT: Fills 5 doz. Poinsettias (p. 32).

AMOUNT: Fills 5 dozen Poinsettias (p. 32).

★ HIS MOTHER’S OATMEAL COOKIES

★ His Mom's Oatmeal Cookies

Crispy, nutty-flavored cookies ... sandwiched together with jelly or jam.

Crispy, nutty cookies ... filled with jelly or jam.

Nora M. Young of Cleveland, Ohio, won a prize in the “plain cooky class” on these. Wonderful for lunch box and cooky jar.

Nora M. Young from Cleveland, Ohio, won a prize in the “plain cookie class” for these. Great for lunch boxes and cookie jars.

Mix together ...

Combine ...

2 cups sifted GOLD MEDAL Flour
½ tsp. salt
3 cups rolled oats

Cut in until mixture is well blended ...

Cut in until the mixture is thoroughly mixed...

1 cup shortening (part butter)

Stir in ...

Mix in ...

1 tsp. soda dissolved in ⅓ cup milk (sweet or sour)
1½ cups brown sugar

Chill dough. Roll out ⅛″ thick. Cut into desired shapes. Place on ungreased baking sheet. Bake until lightly browned. When cool, and just before serving, put together in pairs with jelly or jam between.

Chill the dough. Roll it out to ⅛″ thick. Cut into your preferred shapes. Place them on an ungreased baking sheet. Bake until they are lightly browned. Once cooled, just before serving, sandwich them in pairs with jelly or jam in between.

TEMPERATURE: 375° (quick mod. oven).

TEMPERATURE: 375° (conventional oven).

TIME: Bake 10 to 12 min.

Time: Bake for 10 to 12 minutes.

AMOUNT: About 4 doz. 2½″ double cookies.

AMOUNT: About 4 dozen 2½″ double cookies.

[34]

Old-time goodies every home should know.

★ GINGIES ( (KEY) Recipe) Soft and puffy ... true old-fashioned ginger cookies.

★ GINGIES ( (KEY) Recipe) Soft and fluffy ... real classic ginger cookies.

A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The boys hoard them ... old grads long for them.

A cherished tradition at the well-known Girard College in Philadelphia, Pennsylvania. The boys collect them... former students crave them.

Mix together thoroughly ...

Mix well ...

⅓ cup soft shortening
1 cup brown sugar
1½ cups black molasses

Stir in ...

Mix in ...

½ cup cold water

Sift together and stir in ...

Sift together and mix in ...

6 cups sifted GOLD MEDAL Flour
1 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon

Stir in ...

Mix in ...

2 tsp. soda dissolved in 3 tbsp. cold water

Chill dough. Roll out very thick (½″). Cut with 2½″ round cutter. Place far apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

Chill the dough. Roll it out to a thickness of ½″. Use a 2½″ round cutter to cut out the dough. Arrange them far apart on a lightly greased baking sheet. Bake until no imprint remains when touched lightly with a finger.

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (conventional oven).

TIME: Bake 15 to 18 min.

TIME: Bake for 15 to 18 minutes.

AMOUNT: 2⅔ doz. fat, puffy 2½″ cookies.

AMOUNT: 2⅔ dozen soft, fluffy 2½″ cookies.

(Boys eatting cookies in front of columned building)

FROSTED GINGIES

Frosted Gingerbread Cookies

Follow (KEY) recipe above—and frost when cool with Simple White Icing (recipe below).

Follow (KEY) the recipe above—and frost when cool with Simple White Icing (recipe below).

SIMPLE WHITE ICING

White frosting

Blend together 1 cup sifted confectioners’ sugar, ¼ tsp. salt, ½ tsp. vanilla, and enough milk or water to make easy to spread (about 1½ tbsp.). Part of icing may be colored by adding a drop or two of food coloring.

Mix together 1 cup of sifted powdered sugar, ¼ tsp. salt, ½ tsp. vanilla, and just enough milk or water to make it easy to spread (about 1½ tbsp.). You can color part of the icing by adding a drop or two of food coloring.

GINGERBREAD BOYS

Gingerbread Men

Make holidays gayer than ever.

Make holidays more fun than ever.

Follow (KEY) recipe above—and mix in 1 more cup sifted GOLD MEDAL Flour. Chill dough. Roll out very thick (½″). Grease cardboard gingerbread boy pattern, place on the dough, and cut around it with a sharp knife. Or use a gingerbread boy cutter. With a pancake turner, carefully transfer gingerbread boys to lightly greased baking sheet. Press raisins into dough for eyes, nose, mouth, and shoe and cuff buttons. Use bits of candied cherries or red gum drops for coat buttons; strips of citron for tie. Bake. Cool slightly, then carefully remove from baking sheet. With white icing, make outlines for collar, cuffs, belt, and shoes.

Follow (KEY) the recipe above—and mix in 1 more cup of sifted GOLD MEDAL Flour. Chill the dough. Roll it out very thick (½″). Grease the cardboard gingerbread boy pattern, place it on the dough, and cut around it with a sharp knife. Or use a gingerbread boy cutter. With a pancake turner, carefully transfer the gingerbread boys to a lightly greased baking sheet. Press raisins into the dough for eyes, nose, mouth, and shoe and cuff buttons. Use bits of candied cherries or red gumdrops for coat buttons; strips of citron for the tie. Bake. Cool slightly, then carefully remove from the baking sheet. With white icing, create outlines for the collar, cuffs, belt, and shoes.

AMOUNT: About 12 Gingerbread Boys.

AMOUNT: Approximately 12 Gingerbread Men.

★ STONE JAR MOLASSES COOKIES

★ Stone Jar Molasses Cookies

Crisp and brown ... without a bit of sugar.

Crisp and brown ... without any sugar.

Heat to boiling point ...

Heat to boiling point...

1 cup molasses

Remove from heat

Take off the heat

Stir ...

Stir it up...

½ cup shortening
1 tsp. soda

Sift together and stir in ...

2¼ cups sifted GOLD MEDAL Flour
1¾ tsp. baking powder
1 tsp. salt
1½ tsp. ginger

Chill dough. Roll out very thin (¹⁄₁₆″). Cut into desired shapes. Bake until, when touched lightly, no imprint remains. (Over-baking gives a bitter taste.)

Chill the dough. Roll it out very thin (¹⁄₁₆″). Cut into the shapes you want. Bake until, when lightly touched, no imprint is left. (Over-baking makes it taste bitter.)

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (convection oven).

TIME: Bake 5 to 7 min.

Time: Bake for 5 to 7 minutes.

AMOUNT: About 6 doz. 2½″ cookies.

Amount: Approximately 6 dozen 2½″ cookies.

[35]

PATTERN FOR GINGER BREAD BOY

GINGERBREAD BOY PATTERN

Trace on tissue paper. Then cut pattern from cardboard. Place greased pattern on dough. Cut around it with a sharp knife. Other cooky patterns can be made in same way.

Trace on tissue paper. Then cut the pattern from cardboard. Place the greased pattern on the dough. Cut around it with a sharp knife. You can make other cookie patterns the same way.

To make “dancing” Gingerbread boys ... bend the legs and arms into “action” positions when you place them on baking sheet (as shown in small figures above).

To make “dancing” Gingerbread boys, bend the legs and arms into “action” positions when you place them on the baking sheet (as shown in the small figures above).

Packing cookies successfully for mailing

Mailing cookies successfully

1 Select heavy box, lined with waxed paper. Use plenty of filler (crushed wrapping or tissue paper, or unbuttered popcorn or Cheerios).

1 Choose a sturdy box, lined with wax paper. Use a lot of filler (crushed wrapping paper or tissue paper, or unbuttered popcorn or Cheerios).

2 Wrap each cooky separately ... in waxed paper. Or place cookies back-to-back in pairs ... then wrap each pair.

2 Wrap each cookie separately ... in wax paper. Or place cookies back-to-back in pairs ... then wrap each pair.

3 Pad bottom of box with filler. Fit wrapped cookies into box closely, in layers.

3 Line the bottom of the box with filler. Pack the wrapped cookies into the box tightly, in layers.

4 Use filler between layers to prevent crushing of cookies.

4 Use filler between layers to avoid crushing the cookies.

5 Cover with paper doily, add card, and pad top with crushed paper. Pack tightly so contents will not shake around.

5 Cover with a paper doily, add a card, and pad the top with crushed paper. Pack tightly so the contents don’t shift around.

6 Wrap box tightly with heavy paper and cord. Address plainly with permanent ink ... covering address with Scotch tape or colorless nail polish. Mark the box plainly: “PERISHABLE.”

6 Wrap the box securely with sturdy paper and twine. Write the address clearly using permanent ink ... then cover the address with clear tape or colorless nail polish. Clearly label the box: "PERISHABLE."

Festive Christmas Cookies
Holiday Cookies

★ 1 Sandbakelser
★ 1 Sandbakelser

★ 2 Spritz Rosettes
★ 2 Spritz Cookies

★ 3 Merry Christmas Cookies, Trees, Stars, etc.
★ 3 Merry Christmas Cookies, Trees, Stars, etc.

★ 4 Nurnberger
★ 4 Nuremberg

★ 5 Almond Crescents
★ 5 Almond Cookies

★ 6 Lebkuchen
★ 6 Gingerbread

★ 7 Scotch Shortbread
★ 7 Scotch Shortbread Cookies

★ 8 Berliner Kranser
★ 8 Berliner Kranser

★ 9 Finska Kakor
★ 9 Finnish Cookies

★ 10 Russian Tea Cakes
★ 10 Russian Tea Cookies

[37]

Gay shapes ... for holiday cheer.

MERRY CHRISTMAS COOKIES ( (KEY) Recipe)

Merry Christmas Cookies ( (KEY) Recipe)

Soft, cushiony cookies, dark or light.

Soft, fluffy cookies, dark or light.

DARK DOUGH.... For animal shapes, toy shapes, and boy and girl figures.

DARK DOUGH... For animal shapes, toy shapes, and figures of boys and girls.

Mix together thoroughly ...

Mix well ...

⅓ cup soft shortening
⅓ cup brown sugar
1 egg
⅔ cup molasses

Sift together and stir in ...

2¾ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger

Chill dough. Roll out thick (¼″). Cut into desired shapes. Place 1″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. When cool, ice and decorate as desired.

Chill the dough. Roll it out to about ¼″ thick. Cut into your preferred shapes. Place them 1″ apart on a lightly greased baking sheet. Bake until, when touched lightly with your finger, no imprint stays. Once cool, ice and decorate as you like.

TEMPERATURE: 375° (quick mod. oven).

TEMPERATURE: 375° (convection oven).

TIME: Bake 8 to 10 min.

TIME: Bake for 8 to 10 minutes.

AMOUNT: About 5 doz. 2½″ cookies.

AMOUNT: About 5 dozen 2½″ cookies.

LIGHT DOUGH

Light dough

For bells, stockings, stars, wreaths, etc.

Follow (KEY) recipe for Dark Dough above except substitute honey for molasses, and granulated sugar for brown. Use 1 tsp. vanilla in place of cinnamon and ginger.

Follow (KEY) the recipe for Dark Dough above except substitute honey for molasses, and granulated sugar for brown sugar. Use 1 tsp. of vanilla instead of cinnamon and ginger.

TO HANG ON CHRISTMAS TREE

Just loop a piece of green string and press ends into the dough at the top of each cooky before baking. Bake with string-side down on pan.

Just loop a piece of green string and press the ends into the dough at the top of each cookie before baking. Bake with the string side down on the pan.

TO DECORATE

To decorate

Use recipe for Decorating Icing (p. 31) (thin the icing for spreading). For decorating ideas, see picture on preceding page. Sugar in coarse granules for decorating is available at bakery supply houses.

Use the recipe for Decorating Icing (p. 31) (thin the icing for spreading). For decorating ideas, see the picture on the previous page. Coarse granulated sugar for decorating can be found at bakery supply stores.

STARS

Cover with white icing. Sprinkle with sky blue sugar.

WREATHS

Wreaths

Cut with scalloped cutter ... using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing—leaves of green icing—to give the realistic effect of holly wreaths.

Cut with a scalloped cookie cutter, using a smaller cutter for the center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made from red icing and leaves made from green icing to create a realistic effect of holly wreaths.

BELLS

Outline with red icing. Make clapper of red icing. (A favorite with children.)

Outline with red icing. Make a clapper of red icing. (A favorite with kids.)

STOCKINGS

Hosiery

Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.

Sprinkle colored sugar on the toes and heels before baking. Or decorate the heels and toes of baked cookies with icing in a different color.

CHRISTMAS TREES

Christmas Trees

Spread with white icing ... then sprinkle with green sugar. Decorate with silver dragées and tiny colored candies.

Spread with white icing ... then sprinkle with green sugar. Decorate with silver dragées and small colored candies.

TOYS

Toys

(Drum, car, jack-in-the-box, etc.): Outline shapes with white or colored icing.

(Drum, car, jack-in-the-box, etc.): Outline shapes with white or colored frosting.

ANIMALS

Animals

(Reindeer, camel, dog, kitten, etc.): Pipe icing on animals to give effect of bridles, blankets, etc.

(Reindeer, camel, dog, kitten, etc.): Pipe icing on animals to create the effect of bridles, blankets, etc.

BOYS AND GIRLS

Kids

Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.

Pipe shapes with icing to create desired effects: eyes, noses, buttons, etc.

[38]

“Old country” Christmas treasures.

LEBKUCHEN ( (KEY) Recipe)

GINGERBREAD ( (KEY) Recipe)

The famous old-time German Christmas Honey Cakes.

The famous traditional German Christmas honey cakes.

Mix together and bring to a boil ...

½ cup honey
½ cup molasses

Cool thoroughly

Let it cool completely

Stir in ...

Mix in ...

¾ cup brown sugar
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon rind

Sift together and stir in ...

2¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg

Mix in ...

⅓ cup cut-up citron
⅓ cup chopped nuts

Chill dough overnight. Roll small amount at a time, keeping rest chilled. Roll out ¼″ thick and cut into oblongs 1½ × 2½″. Place one inch apart on greased baking sheet. Bake until when touched lightly no imprint remains. While cookies bake, make Glazing Icing (recipe below). Brush it over cookies the minute they are out of oven. Then quickly remove from baking sheet. Cool and store to mellow.

Chill the dough overnight. Roll out a small amount at a time, keeping the rest chilled. Roll it out to ¼″ thick and cut into oblongs that are 1½ × 2½″. Place them one inch apart on a greased baking sheet. Bake until they spring back when touched lightly. While the cookies are baking, make the Glazing Icing (recipe below). Brush it over the cookies as soon as they come out of the oven. Then quickly remove them from the baking sheet. Let them cool and store them to soften.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 6 doz. 2″ × 3″ cookies.

AMOUNT: About 6 dozen 2″ × 3″ cookies.

GLAZING ICING

Glaze Icing

Boil together 1 cup sugar and ½ cup water until first indication of a thread appears (230°). Remove from heat. Stir in ¼ cup confectioners’ sugar and brush hot icing thinly over cookies. (When icing gets sugary, reheat slightly, adding a little water until clear again.)

Boil together 1 cup of sugar and ½ cup of water until you first see the formation of a thread (230°). Remove from heat. Stir in ¼ cup of powdered sugar and brush the hot icing thinly over the cookies. (If the icing becomes gritty, reheat it slightly, adding a little water until it’s clear again.)

★ NURNBERGER

Round, light-colored honey cakes from the famed old City of Toys.

Round, light-colored honey cakes from the famous old City of Toys.

Follow (KEY) recipe above—except in place of honey and molasses use 1 cup honey; and reduce spices (using ¼ tsp. cloves, ½ tsp. allspice, and ½ tsp. nutmeg ... with 1 tsp. cinnamon).

Follow (KEY) recipe above—except instead of honey and molasses use 1 cup of honey; and cut back on the spices (using ¼ tsp. of cloves, ½ tsp. of allspice, and ½ tsp. of nutmeg ... with 1 tsp. of cinnamon).

Roll out the chilled dough ¼″ thick. Cut into 2″ rounds. Place on greased baking sheet. With fingers, round up cookies a bit toward center. Press in blanched almond halves around the edge like petals of a daisy. Use a round piece of citron for each center. Bake just until set. Immediately brush with Glazing Icing (above). Remove from baking sheet. Cool, and store to mellow.

Roll out the chilled dough to a thickness of ¼″. Cut it into 2″ rounds. Place the rounds on a greased baking sheet. Using your fingers, gently shape the cookies towards the center. Press in blanched almond halves around the edge like daisy petals. For the center, use a round piece of citron. Bake just until they are set. Immediately brush with Glazing Icing (above). Remove from the baking sheet. Let them cool, and store to let the flavors mellow.

AMOUNT: About 6 doz. 2½″ cookies.

AMOUNT: Around 6 dozen 2½″ cookies.

TO “MELLOW” COOKIES

TO “SOFTEN” COOKIES

... store in an air-tight container for a few days. Add a cut orange or apple; but fruit molds, so change it frequently.

... store in an airtight container for a few days. Add a sliced orange or apple; but fruit can mold, so change it often.

ZUCKER HÜTCHEN (Little Sugar Hats)

Little Sugar Hats

From the collection of Christmas recipes by the Kohler Woman’s Club of Kohler, Wisconsin.

Mix together thoroughly ...

Mix well ...

6 tbsp. soft butter
½ cup sugar
1 egg yolk

Stir in ...

Stir in...

2 tbsp. milk

Sift together and stir in ...

1⅜ cups sifted GOLD MEDAL Flour
½ tsp. baking powder
¼ tsp. salt

Mix in ...

Mix in...

¼ cup finely cut-up citron

Chill dough. Roll thin (⅛″). Cut into 2″ rounds. Heap 1 tsp. Meringue Frosting (recipe below) in center of each round to make it look like the crown of a hat. Place 1″ apart on greased baking sheet. Bake until delicately browned.

Chill the dough. Roll it out thin (⅛″). Cut into 2″ rounds. Spoon 1 tsp. of Meringue Frosting (recipe below) in the center of each round to create a crown-like appearance. Space them 1″ apart on a greased baking sheet. Bake until lightly browned.

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (conventional oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 4 doz. 2″ cookies.

AMOUNT: About 4 dozen 2″ cookies.

MERINGUE FROSTING

Meringue icing

Beat 1 egg white until frothy. Beat in gradually 1½ cups sifted confectioners’ sugar and beat until frosting holds its shape. Stir in ½ cup finely chopped blanched almonds.

Beat 1 egg white until frothy. Gradually add in 1½ cups of sifted confectioners’ sugar and continue beating until the frosting holds its shape. Stir in ½ cup of finely chopped blanched almonds.

[39]

Decorative favorites from lands afar.

SCOTCH SHORTBREAD

Scotch shortbread

Old-time delicacy from Scotland ... crisp, thick, buttery.

Classic treat from Scotland ... crunchy, rich, buttery.

Mix together thoroughly ...

Mix well ...

1 cup soft butter
⅝ cup sugar (½ cup plus 2 tbsp.)

Stir in ...

Stir in...

2½ cups sifted GOLD MEDAL Flour

Mix thoroughly with hands. Chill dough. Roll out ⅓ to ½″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). Flute edges if desired by pinching between fingers as for pie crust. Place on ungreased baking sheet. Bake. (The tops do not brown during baking ... nor does shape of the cookies change.)

Mix well with your hands. Chill the dough. Roll out to ⅓ to ½″ thick. Cut into fun shapes (small leaves, ovals, squares, etc.). Pinch the edges if you want to make them decorative, like a pie crust. Place on an ungreased baking sheet. Bake. (The tops won’t brown while baking ... and the shape of the cookies won’t change.)

TEMPERATURE: 300° (slow oven).

TEMPERATURE: 300° (low oven).

TIME: Bake 20 to 25 min.

TIME: Bake for 20 to 25 minutes.

AMOUNT: About 2 doz. 1″ × 1½″ cookies.

AMOUNT: Approximately 2 dozen 1″ × 1½″ cookies.

★ FINSKA KAKOR (Finnish Cakes)

★ Finnish Cakes

(Woman in kitchen, wearing Finnish dress)

Nut-studded butter strips from Finland.

Nutty butter bars from Finland.

Mix together thoroughly ...

Mix well ...

¾ cup soft butter
¼ cup sugar
1 tsp. almond flavoring

Stir in ...

Mix in ...

2 cups sifted GOLD MEDAL Flour

Mix thoroughly with hands. Chill dough. Roll out ¼″ thick. Cut into strips 2½″ long and ¾″ wide. Brush tops lightly with 1 egg white, slightly beaten. Sprinkle with mixture of 1 tbsp. sugar and ⅓ cup finely chopped blanched almonds. Carefully transfer (several strips at a time) to ungreased baking sheet. Bake just until cookies begin to turn a very delicate golden brown.

Mix well using your hands. Chill the dough. Roll out to ¼″ thick. Cut into strips that are 2½″ long and ¾″ wide. Lightly brush the tops with 1 beaten egg white. Sprinkle with a mixture of 1 tbsp. sugar and ⅓ cup finely chopped blanched almonds. Carefully transfer (a few strips at a time) to an ungreased baking sheet. Bake just until the cookies start to turn a light golden brown.

TEMPERATURE: 350° (mod. oven).

TEMP: 350° (convection oven).

TIME: Bake 17 to 20 min.

TIME: Bake for 17 to 20 minutes.

AMOUNT: About 4 doz. 2½″ × ¾″ cookies.

AMOUNT: Approximately 4 dozen 2½″ × ¾″ cookies.

SANDBAKELSER (Sand Tarts)

(Sleigh driving toward church) — *The ring of sleigh bells fills the air as everyone races to church on Christmas Day in Finland.*
*The sound of sleigh bells fills the air as everyone rushes to church on Christmas Day in Finland.*

Fragile almond-flavored shells of Swedish origin, made in copper molds of varied designs.

Delicate almond-flavored shells from Sweden, crafted in copper molds with different designs.

Put through fine knife of food grinder twice ...

Put through a fine knife in the food grinder twice ...

*⅓ cup blanched almonds
*4 unblanched almonds

Mix in thoroughly ...

Mix in well...

⅞ cup soft butter (1 cup minus 2 tbsp.)
¾ cup sugar
1 small egg white, unbeaten

Stir in ...

Stir in...

1¾ cups sifted GOLD MEDAL Flour

*In place of the almonds, you may use 1 tsp. vanilla flavoring and 1 tsp. almond flavoring.

Understood! Please provide the text you'd like me to modernize.Instead of the almonds, you can use 1 tsp. vanilla extract and 1 tsp. almond extract.

Chill dough. Press dough into Sandbakels molds (or tiny fluted tart forms) to coat inside. Place on ungreased baking sheet. Bake until very delicately browned. Tap molds on table to loosen cookies and turn them out of the molds.

Chill the dough. Press the dough into Sandbakels molds (or small fluted tart forms) to coat the inside. Place on an ungreased baking sheet. Bake until they are lightly browned. Tap the molds on the table to loosen the cookies and turn them out of the molds.

TEMPERATURE: 350° (mod. oven).

TEMPERATURE: 350° (conventional oven).

TIME: Bake 12 to 15 min.

Time: Bake for 12 to 15 minutes.

AMOUNT: About 3 doz. cookies.

AMOUNT: About 3 dozen cookies.

[40]

SHAPED Cookies

Mold ’em fast with
a fork or glass!

HOW TO MAKE MOLDED COOKIES (preliminary steps on pp. 14-15)

How to Make Molded Cookies (introductory steps on pp. __A_TAG_PLACEHOLDER_0__-__A_TAG_PLACEHOLDER_1__)

1 With hands, roll dough into balls or into long, pencil-thick rolls, as indicated in recipe.
1 Using your hands, roll the dough into balls or into long rolls that are about the thickness of a pencil, as described in the recipe.

2 Flatten balls of dough with bottom of a glass dipped in flour (or with a damp cloth around it), or with a fork—crisscross.
2 Flatten balls of dough with the bottom of a glass dipped in flour (or wrapped with a damp cloth), or with a fork—make a crisscross pattern.

3 Cut pencil-thick strips ... and shape as directed ... as for Almond Crescents (p. 41) or Berliner Kranser (p. 42).
3 Cut strips the size of a pencil ... and shape as instructed ... like for Almond Crescents (p. 41) or Berliner Kranz (p. 42).

DATE-OATMEAL COOKIES

Date Oatmeal Cookies

Mix together thoroughly ...

Mix well ...

¾ cup soft shortening (half butter)
1 cup brown sugar
2 eggs
3 tbsp. milk
1 tsp. vanilla

Sift together and stir in ...

Sift together and mix in ...

2 cups sifted GOLD MEDAL Flour
¾ tsp. soda
1 tsp. salt

Stir in ...

Combine in ...

2 cups rolled oats
1½ cups cut-up dates
¾ cup chopped nuts

Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten (to ¼″) with bottom of glass dipped in flour. Bake until lightly browned.

Chill the dough. Roll it into balls the size of large walnuts. Place them 3 inches apart on a lightly greased baking sheet. Flatten each ball to ¼ inch using the bottom of a glass dipped in flour. Bake until lightly browned.

TEMPERATURE: 375° (quick mod. oven).

TEMPERATURE: 375° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 4 doz. 2½″ cookies.

AMOUNT: About 4 dozen 2½-inch cookies.

★ PEANUT BUTTER COOKIES ( (KEY) Recipe)

★ Peanut Butter Cookies ( (KEY) Recipe)

Perfect for the Children’s Hour.

Great for story time.

Mix together thoroughly ...

Mix well ...

½ cup soft shortening (half butter)
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg

Sift together and stir in ...

Sift together and mix in ...

1¼ cups sifted GOLD MEDAL Flour
½ tsp. baking powder
¾ tsp. soda
¼ tsp. salt

Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten with fork dipped in flour ... crisscross. Bake until set ... but not hard.

Chill the dough. Roll it into balls the size of large walnuts. Place them 3 inches apart on a lightly greased baking sheet. Flatten each ball with a fork dipped in flour, making a crisscross pattern. Bake until set but not hard.

TEMPERATURE: 375° (quick mod. oven).

TEMP: 375° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 3 doz. 2½″ cookies.

AMOUNT: About 3 dozen 2½″ cookies.

HONEY PEANUT BUTTER COOKIES

Honey Peanut Butter Cookies

Follow (KEY) recipe above—except use only ¼ cup shortening, and in place of brown sugar use ½ cup honey.

Follow (KEY) the recipe above—except use only ¼ cup of shortening, and instead of brown sugar, use ½ cup of honey.

[41]

Sprightly tea cakes for friends and family.

THUMBPRINT COOKIES Nut-rich ... the thumb dents filled with sparkling jelly.

Thumbprint cookies Loaded with nuts ... the thumbprints filled with shiny jelly.

I’m as delighted with this quaint addition to our cooky collection, from Ken MacKenzie, as is the collector of old glass when a friend presents her with some early thumbprint goblets.

I’m just as thrilled with this charming addition to our cookie collection from Ken MacKenzie as the collector of vintage glass is when a friend gives her some early thumbprint goblets.

Mix together thoroughly ...

Mix well ...

½ cup soft shortening (half butter)
¼ cup brown sugar
1 egg yolk
½ tsp. vanilla

Sift together and stir in ...

Sift together and mix in ...

1 cup sifted GOLD MEDAL Flour
¼ tsp. salt

Roll into 1″ balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (¾ cup). Place about 1″ apart on ungreased baking sheet. Bake 5 min. Remove from oven. Quickly press thumb gently on top of each cooky. Return to oven and bake 8 min. longer. Cool.

Roll into 1-inch balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (¾ cup). Place about 1 inch apart on an ungreased baking sheet. Bake for 5 minutes. Remove from the oven. Quickly press your thumb gently on top of each cookie. Return to the oven and bake for an additional 8 minutes. Cool.

Place in thumbprints a bit of chopped candied fruit, sparkling jelly, or tinted confectioners’ sugar icing.

Place a bit of chopped candied fruit, sparkling jelly, or colored icing made from confectioners' sugar in the thumbprints.

TEMPERATURE: 375° (quick mod. oven).

TEMPERATURE: 375° (convection oven).

TIME: Bake 5 min., then 8 min.

TIME: Bake for 5 minutes, then for 8 minutes.

AMOUNT: About 2 doz. 1½″ cookies.

AMOUNT: Approximately 2 dozen 1½″ cookies.

★ ENGLISH TEA CAKES Tender, flavorful tidbits with a sugary glaze.

★ English Teacakes Soft, tasty bites with a sweet glaze.

Mix together thoroughly ...

Mix well ...

½ cup soft shortening (half butter)
¾ cup sugar
1 egg
3 tbsp. milk

Sift together and stir in ...

1¾ cups sifted GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. salt

Mix in ...

½ cup finely cut sliced citron
½ cup currants or raisins, cut-up

Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugared-side-up 2″ apart on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed.

Chill the dough. Roll it into balls the size of walnuts. Dip the tops in slightly beaten egg white, then in sugar. Place them sugared-side-up, 2 inches apart on an ungreased baking sheet. Bake until lightly browned. The balls will flatten a bit while baking and become glazed.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (very hot oven).

TIME: Bake 12 to 15 min.

TIME: Bake for 12 to 15 minutes.

AMOUNT: About 3 doz. 1½″ cookies.

AMOUNT: About 36 1.5″ cookies.

ALMOND CRESCENTS

Almond Crescents

Richly delicate, buttery. Party favorites.

Rich, buttery, and delicate. Party favorites.

Mix together thoroughly ...

Mix well ...

1 cup soft shortening (half butter)
⅓ cup sugar
⅔ cup ground blanched almonds

Sift together and work in ...

Sift together and mix in ...

1⅔ cups sifted GOLD MEDAL Flour
¼ tsp. salt

Chill dough. Roll with hands pencil-thick. Cut in 2½″ lengths. Form into crescents on ungreased baking sheet. Bake until set ... not brown. Cool on pan. While slightly warm, carefully dip in 1 cup confectioners’ sugar and 1 tsp. cinnamon mixed.

Chill the dough. Roll it into pencil-thick logs. Cut into 2½-inch lengths. Shape into crescents on an ungreased baking sheet. Bake until set, but not browned. Let cool on the pan. While they're still slightly warm, carefully dip in a mix of 1 cup of powdered sugar and 1 teaspoon of cinnamon.

TEMPERATURE: 325° (slow mod. oven).

TEMPERATURE: 325° (slow modern oven).

TIME: Bake 14 to 16 min.

Time: Bake for 14 to 16 minutes.

AMOUNT: About 5 doz. 2½″ cookies.

AMOUNT: Approximately 60 cookies, each 2½ inches in size.

LEMON SNOWDROPS

Lemon Snowdrops

Refreshing, lemony ... with snowy icing.

Fresh and lemony ... with fluffy icing.

Follow recipe for English Tea Cakes above—except use 2 tbsp. lemon juice and 1 tbsp. water in place of the milk. Add 2 tsp. grated lemon rind. Omit citron and currants. Mix in ½ cup chopped nuts. Chill dough. Roll into balls and bake. Then roll in confectioners’ sugar.

Follow the recipe for English Tea Cakes above—except use 2 tablespoons of lemon juice and 1 tablespoon of water instead of the milk. Add 2 teaspoons of grated lemon zest. Leave out the citron and currants. Mix in ½ cup of chopped nuts. Chill the dough. Roll it into balls and bake. Then roll in powdered sugar.

BUTTER FINGERS

Butterfingers

Nut-flavored, rich buttery party cookies.

Nutty, rich, buttery party cookies.

Follow recipe for Almond Crescents—except in place of almonds use black walnuts or other nuts, chopped. Cut into finger lengths and bake. While still warm, roll in confectioners’ sugar. Cool, and roll in the sugar again.

Follow the recipe for Almond Crescents—except instead of almonds use black walnuts or other nuts, chopped. Cut into finger lengths and bake. While still warm, roll in powdered sugar. Cool, and roll in the sugar again.

[42]

Festive cookies for the holidays ... ideal for Christmas boxes.

RUSSIAN TEA CAKES Crunchy, sugared, nut-filled snowballs.

Russian Tea Cakes Crispy, sweet, nut-filled snowballs.

This favorite with men came to us from a man. Carl Burkland, a radio executive of New York City, made them himself for me one Christmas season.

This favorite among men came to us from a man. Carl Burkland, a radio executive from New York City, made them for me himself one Christmas season.

Mix together thoroughly ...

Blend together thoroughly ...

1 cup soft butter
½ cup sifted confectioners’ sugar
1 tsp. vanilla

Sift together and stir in ...

2¼ cups sifted GOLD MEDAL Flour
¼ tsp. salt

Mix in ...

Mix in...

¾ cup finely chopped nuts

Chill dough. Roll into 1″ balls. Place 2½″ apart on ungreased baking sheet. Bake until set, but not brown. While still warm, roll in confectioners’ sugar. Cool. Roll in sugar again.

Chill the dough. Roll it into 1-inch balls. Place them 2.5 inches apart on an ungreased baking sheet. Bake until set, but not brown. While still warm, roll in powdered sugar. Let cool. Roll in sugar again.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 4 doz. 1½″ cookies.

AMOUNT: Approximately 4 dozen 1½″ cookies.

MANDEL KAGER (Almond Cookies)

These little cakes of intriguing flavor are always on hand for Norway’s holiday festivities.

These tasty little cakes with their unique flavors are always available for Norway's holiday celebrations.

Mix together thoroughly ...

Mix well...

1 cup soft shortening (part butter)
½ cup sugar
1 egg

Sift together and stir in ...

Sift together and mix in ...

1⅔ cups sifted GOLD MEDAL Flour
½ tsp. baking powder
1 tbsp. cinnamon (3 tsp.)
1 to 1½ tsp. ground cardamom

Mix in ...

Mix in...

½ cup chopped toasted almonds

Chill dough. Roll into 1″ balls. Place on ungreased baking sheet. Flatten slightly. Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 tbsp. water). Top each with a blanched almond half. Bake until golden brown.

Chill the dough. Roll it into 1-inch balls. Place them on an ungreased baking sheet. Flatten them slightly. Brush the tops with egg glaze (1 slightly beaten egg yolk mixed with 1 tablespoon of water). Top each one with a blanched almond half. Bake until golden brown.

TEMPERATURE: 375° (quick mod. oven).

TEMPERATURE: 375° (convection oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 3½ doz. 1½″ cookies.

AMOUNT: Approximately 3½ dozen 1½″ cookies.

BERLINER KRANSER (Berlin Wreaths)

(Photo of BERLINER KRANSER) — Life-size candid camera shot of a Berliner Krans.
Life-size candid camera shot of a Berliner Krans.

Delicious and buttery, these gay little wreaths are made each holiday season in Norway.

Delicious and buttery, these cheerful little wreaths are made every holiday season in Norway.

Mix together thoroughly ...

Mix well ...

1½ cups soft shortening (half butter)
1 cup sugar
2 tsp. grated orange rind
2 eggs

Stir in ...

Mix in ...

4 cups sifted GOLD MEDAL Flour

Chill dough. Break off small pieces and roll to pencil size about 6″ long and ¼″ thick. Form each piece into a circle, bringing one end over and through in a single knot. (See sketch above.) Leave ½″ end on each side. Place on ungreased baking sheet. Brush tops with meringue (made by beating 1 egg white until stiff, gradually beating in 2 tbsp. sugar). Press bits of red candied cherries on center of knot for holly berries. Add little jagged leaves cut out of green citron. Bake until set ... but not brown.

Chill the dough. Break off small pieces and roll them into pencil-sized logs about 6 inches long and ¼ inch thick. Shape each piece into a circle, tying one end over and through to create a knot. (See the sketch above.) Leave a ½-inch end on each side. Place them on an ungreased baking sheet. Brush the tops with meringue (made by beating 1 egg white until stiff, then gradually adding in 2 tablespoons of sugar). Press small pieces of red candied cherries into the center of each knot for holly berries. Add little jagged leaves cut from green citron. Bake until set … but not browned.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (moderately hot oven).

TIME: Bake 10 to 12 min.

TIME: Bake for 10 to 12 minutes.

AMOUNT: About 6 doz. 2″ cookies.

AMOUNT: About 6 dozen 2-inch cookies.

[43]

PRESS Cookies

Buttery morsels
in intriguing shapes.

HOW TO MAKE COOKIES WITH A PRESS

Force dough through a cooky press (or pastry tube). Follow directions accompanying cooky press. Hold the press upright, and force out the dough until it appears at the edge of the mold ... then lift the press away.

Force the dough through a cookie press (or pastry tube). Follow the instructions that come with the cookie press. Hold the press upright and push out the dough until it starts to come out at the edge of the mold... then lift the press away.

SPRITZ ( (KEY) Recipe) (“Spurted out of a press”)

SPRITZ ( (KEY) Recipe) (“Ejected from a press”)

Crisp, fragile, buttery-tasting curlicues.

Crispy, delicate, buttery curls.

Mix together thoroughly ...

Mix well ...

1 cup soft butter
⅔ cup sugar
3 egg yolks
1 tsp. flavoring (almond or vanilla) or 4 tbsp. grated almonds.

Work in with the hands ...

2½ cups sifted GOLD MEDAL Flour

Chill dough. Force through cooky press onto ungreased baking sheet in letter S’s, rosettes, fluted bars, or other desired shapes. Bake until set ... but not brown.

Chill the dough. Push through a cookie press onto an ungreased baking sheet in the shape of letter S’s, rosettes, fluted bars, or any other shapes you like. Bake until set ... but not brown.

TEMPERATURE: 400° (mod. hot oven).

TEMPERATURE: 400° (very hot oven).

TIME: Bake 7 to 10 min.

TIME: Bake for 7 to 10 minutes.

AMOUNT: About 6 doz. cookies.

AMOUNT: About 6 dozen cookies.

CHOCOLATE SPRITZ

Chocolate Spritz

Follow (KEY) recipe above—but blend into the shortening mixture 4 sq. unsweetened chocolate (4 oz.), melted.

Follow (KEY) recipe above—but mix in the melted chocolate (4 oz.) into the shortening mixture.

Have baking sheet cold before forcing cooky dough through press onto it. If sheet is not cold, the fat in the dough will melt and the cookies will pull away from the sheet when the press is lifted.

Have the baking sheet cold before pressing the cookie dough onto it. If the sheet isn't cold, the fat in the dough will melt, and the cookies will stick to the sheet when you lift the press.

BUTTER COOKIES

Butter cookies

Follow (KEY) recipe for Butter Cookies on p. 31. Force chilled dough through cooky press onto ungreased baking sheet in form of flowers, wreaths, or any desired shapes.

Follow (KEY) recipe for Butter Cookies on p. 31. Push chilled dough through the cookie press onto an ungreased baking sheet in the shape of flowers, wreaths, or any other desired forms.

(Shaped cookies) — Dough for press cookies may be rolled out and cut into desired shapes. For wreaths, cut with scalloped cooky cutter ... then cut out center with a smaller sized cutter.
Dough for press cookies can be rolled out and cut into the shapes you want. For wreaths, use a scalloped cookie cutter, then cut out the center with a smaller cutter.

★ ALMOND WREATHS

★ Almond Wreaths

Beautiful almond-topped garlands.

Gorgeous almond-topped garlands.

Mix together thoroughly ...

Combine well ...

1 cup soft shortening (mostly butter)
¾ cup confectioners’ sugar
2 egg yolks
1 egg white
1 tsp. vanilla
¼ tsp. salt

Sift together and work in with the hands ...

Sift together and mix in with your hands ...

2 cups sifted GOLD MEDAL Flour

Chill dough. Force through cooky press onto ungreased baking sheet in shape of wreaths. Brush wreaths with slightly beaten egg white. Sprinkle with mixture of 2 tbsp. sugar, ¼ tsp. cinnamon, and ¼ cup very finely chopped blanched almonds. Bake until set ... but not brown.

Chill the dough. Push it through a cookie press onto an ungreased baking sheet in the shape of wreaths. Brush the wreaths with slightly beaten egg white. Sprinkle with a mix of 2 tablespoons of sugar, ¼ teaspoon of cinnamon, and ¼ cup of very finely chopped blanched almonds. Bake until set ... but not brown.

TO DECORATE

Press bits of red or green candied cherry into top of wreaths to simulate a bow.

Press pieces of red or green candied cherries into the top of the wreaths to look like a bow.

TEMPERATURE: 350° (mod. oven).

TEMP: 350° (convection oven).

TIME: Bake 8 to 10 min.

Time: Bake for 8 to 10 minutes.

AMOUNT: About 6 doz. cookies.

AMOUNT: About 6 dozen cookies.

ALPHABETICAL INDEX

General Methods, pages 14 and 15
Almond Crescents, 41
Almond Macaroons, 21
Almond Paste, 21
Almond Wreaths, 43
Animal Cookies, 37
Applesauce Cookies, 17
Bar Cookies, 26
Bell Cookies, 37
Berlin Cookie, 42
Boy and Girl Cookies, 37
Brazil or Pecan Jumbles, 20
Brown Sugar Drops, 16
Brownies, 26
Burnt Butter Icing, 18
Busy-Day Coconut Drops, 16
Busy-Day Nut Drops, 16
Butter Cookies, 31 and 43
Butter Fingers, 41
Butterscotch Cookies, 18
Caraway Cookies, 30
Cherry and Hatchet Cookies, 31
Cherry-Coconut Macaroons, 21
Chocolate Chip Cookies, 20
Chocolate-Coconut Macaroons, 21
Chocolate Cream Drops, 18
Chocolate-Frosted Brownies, 26
Chocolate Icing, 18
Chocolate Pinwheels, 30
Chocolate Refrigerator Cookies, 22
Chocolate Spritz, 43
Christmas Tree Cookies, 37
Coconut Cream Drops, 18
Coconut Jumbles, 20
Coconut-Lemon Bars, 28
Coconut Macaroons, 21
Coffee-and-Spice Drops, 17
Cookies with Faces, 31
Dainty Tea Brownies, 26
Date-and-Nut Squares, 27
Date-Apricot Bars, 29
Date Bars or Matrimonial Cake, 29
Date-Nut Refrigerator Cookies, 22
Date-Oatmeal Cookies, 40
Decorating Icing, 31
Drop Cookies, 16
English Tea Cakes, 41
Fig Bars, 32
Filled Bar Cookies, 29
Filled Cookies, 32
Filled Cookies in Fancy Shapes, 32
Finnish Cookies, 39
Flower Cookies, 31
Frosted Gingies, 34
Fruit-and-Nut Drops, 18
Ginger Creams, 19
Ginger Refrigerator Cookies, 23
Gingerbread Boys, 34
Gingies, 34
Glazed Orange Jumbles, 20
Glazing Icing, 38
Gold Cookies, 25
Hazelnut Bars, 29
Heart Cookies, 31
Hermits, 17
His Mother’s Oatmeal Cookies, 33
Holiday Fruit Cookies, 16
Honey Peanut Butter Cookies, 40
Jell-Meringue-Filbert Bars, 28
Jewelled Cookies, 27
Gingerbread cookies, 38
Lemon Icing, 26
Lemon Snowdrops, 41
Lemon Sugar Cookies, 30
Little Sugar Hats, 38
Macaroons, 21
Mandel Kager, 42
Marie’s Chocolate Icing, 26
Merry Christmas Cookies, 37
Mincemeat Cookies, 17
Miscellaneous Cookies, 25
Molasses Crinkles, 25
Molded Cookies, 40
Monkey-Faced Cookies, 19
New Northland Cookies, 23
Nuremberg, 38
Nut Refrigerator Cookies, 22
Nut Sugar Cookies, 30
Oatmeal Drop Cookies, 19
Oatmeal Refrigerator Cookies, 24
Old-Fashioned Sour Cream Drops, 18
Old-Time Cinnamon Jumbles, 20
Orange-Almond Refrigerator Cookies, 22
Orange-Chocolate Chip Cookies, 20
Peanut Butter Cookies, 40
Peanut Macaroons, 21
Petticoat Tails, 24
Pineapple Filling, 33
Place Cards or Favors, 31
Plantation Fruit Bars, 26
Poinsettias, 32
Press Cookies, 43
Prune Filling, 33
Prune-Orange Bars, 29
Quick Cream Icing, 19
Raisin, Fig and Date Filling, 33
Raisin, Fig or Date Filling, 33
Refrigerator Cookies, 22
Rich Sugar Cookies, 30
Rolled Cookies, 30
Russian Tea Cakes, 42
Salted Peanut Cookies, 16
Sand cakes, 39
Scotch Shortbread, 39
Simple White Icing, 34
Snickerdoodles, 25
Spiced Prune Drops, 17
Spritz, 43
Star Cookies, 37
Stocking Cookies, 37
Stone Jar Molasses Cookies, 34
Sugar Cookies, 30
Sugar Jumbles, 20
3-in-1 Jumbles, 20
Thumbprint Cookies, 41
Toffee-Nut Bars, 28
Toy Cookies, 37
Tutti-Frutti Surprises, 27
Walnut Squares, 27
Washboards, 25
Wheaties-Coconut Macaroons, 21
Wheaties Drop Cookies, 17
Wreath Cookies, 37
Sugar Caps, 38

TRANSCRIBER’S NOTE

Attention has been paid to replicating the layout of the original where possible. Images may have been shifted slightly and sections have been moved to correct content spread across two pages in the original. Cases where significant changes have been made are noted below.

Disruptive blemishes on illustrations have been touched up, but there remain some discolorations accumulated over time. Back cover has intentionally been left unretouched in homage to the well loved condition in which most copies of this book are found.

Illustrations without captions have had alt-text description added, this is denoted with parentheses.

The indexes were not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources. Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pp 22,23: Steps 3 and 4 of REFRIGERATOR COOKIES have been moved from page 23 to be with 1 and 2 on page 22.
Pg 26,27: Recipe for Lemon Icing moved from Pg 27 to be with Plantation Fruit Bars Pg 26
Pg 26: "next page" changed to "below" to reflect move of Lemon Icing
Pp 31; “opposite page” replaced with “above page”
Pp 32: “opposite page” replaced with “below”
Index: “Bar Bookies” replaced with “Bar Cookies”

TRANSCRIBER’S NOTE

Efforts have been made to maintain the original layout wherever possible. Images may have been slightly adjusted, and sections have been rearranged to correct content spread across two pages in the original. Any significant changes are noted below.

Obvious flaws on illustrations have been fixed, but some discoloration that has built up over time remains. The back cover has been intentionally left untouched as a tribute to the well-loved condition in which most copies of this book exist.

Illustrations without captions now include alt-text descriptions, indicated with parentheses.

The indexes have not been verified for accurate alphabetical order or correct page references.

Obvious typographical and punctuation errors have been corrected after careful comparison with other instances in the text and using external sources. Some hyphens have been quietly removed from words, while others have been added based on a predominant preference found in the original book.

Aside from the changes noted below, all misspellings in the text, and inconsistent or outdated usage, have been kept as is.

Pp 22,23: Steps 3 and 4 of REFRIGERATOR COOKIES have been moved from page 23 to be with steps 1 and 2 on page 22.
Pg 26,27: Recipe for Lemon Icing moved from Pg 27 to be with Plantation Fruit Bars on Pg 26
Pg 26: "next page" changed to "below" to reflect the move of Lemon Icing
Pp 31; “opposite page” replaced with “above page”
Pp 32: “opposite page” replaced with “below”
Index: “Bar Bookies” replaced with “Bar Cookies”

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Broken Nuts: It’s quick and easy to break nuts with fingers into about ⅓-inch chunks. Broken Nuts: It’s fast and simple to break nuts with your fingers into about ⅓-inch pieces.	Cut-Up Nuts: Cut with scissors (works better than knife) into about ¼-inch pieces. Cut-Up Nuts: Use scissors to cut into about ¼-inch pieces (this works better than a knife).	Coarsely Chopped Nuts: Chop with long, straight knife. Hold point against cutting board, chop crisply through spread out nuts—swinging handle around in quarter circle. Coarsely Chopped Nuts: Use a long, straight knife to chop. Keep the point against the cutting board and chop sharply through the spread-out nuts, swinging the handle in a quarter circle.
TOAST NUTS: to be sure they will taste fresh. Heat through in moderate oven.

Betty Crocker IMAGE Cooky Book

How to Get PERFECT Results from Recipes in this Book....

HERE’S HOW WE MEASURE

MEASURE THAT PAN!

HOW TO GET READY some special ingredients the fast, simple way!

PREPARING DRIED FRUITS

EQUIVALENT WEIGHTS AND MEASURES

Cookies

DROPPED Cookies

Fridge Cookies

Miscellaneous Cookies

BAR Cookies

ROLLED Cookies

SHAPED Cookies

PRESS Cookies

ALPHABETICAL INDEX

Betty Crocker
IMAGE Cooky Book