Chapter II: Part 2

_Tender, creamy white turnovers hold luscious fillings._

Mix together thoroughly ...

½ cup soft shortening
1 cup sugar
2 eggs

Stir in ...

2 tbsp. thick cream
1 tsp. vanilla

Sift together and stir 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.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 3″ cookies.

FILLED COOKIES IN FANCY SHAPES

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.

AMOUNT: 4 doz. 2½″ filled cookies.

POINSETTIAS

_A smart 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 (_below_). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.

(_See diagrams below._)

AMOUNT: About 5 doz. poinsettia cookies.

FIG BARS

_Plump 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.

AMOUNT: 2 doz. 2″ bars.

[Sidenote: Luscious fruity fillings ... to suit every taste.]

RAISIN, FIG, _AND_ DATE FILLING

Mix together 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.

AMOUNT: Filling for 4 doz. filled cookies.

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.

PINEAPPLE FILLING

Mix together in saucepan ...

1 cup sugar
4 tbsp. GOLD MEDAL Flour

Stir 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.

AMOUNT: Filling for 4 doz. filled cookies.

PRUNE FILLING

Mix together 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.).

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

★ HIS MOTHER’S OATMEAL COOKIES

_Crispy, nutty-flavored cookies ... sandwiched together 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._

Mix together ...

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

Cut in until mixture is well blended ...

1 cup shortening (part butter)

Stir 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.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ double cookies.

[Sidenote: Old-time goodies every home should know.]

★ GINGIES ( (KEY) Recipe)

_Soft and puffy ... true old-fashioned ginger cookies._

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

Mix together thoroughly ...

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

Stir in ...

½ cup cold water

Sift together and stir in ...

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

Stir 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.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 15 to 18 min.

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

FROSTED GINGIES

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

SIMPLE WHITE ICING

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.

GINGERBREAD BOYS

_Make holidays gayer 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.

AMOUNT: About 12 Gingerbread Boys.

★ STONE JAR MOLASSES COOKIES

_Crisp and brown ... without a bit of sugar._

Heat to boiling point ...

1 cup molasses

Remove from heat

Stir ...

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.)

TEMPERATURE: 350° (mod. oven).

TIME: Bake 5 to 7 min.

AMOUNT: About 6 doz. 2½″ cookies.

PATTERN FOR GINGER BREAD BOY

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.

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).

Packing cookies successfully for mailing

=1= Select heavy box, lined with waxed paper. Use plenty of filler (crushed wrapping 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.

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

=4= Use filler between layers to prevent crushing of cookies.

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

★ 1 Sandbakelser

★ 2 Spritz Rosettes

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

★ 4 Nurnberger

★ 5 Almond Crescents

★ 6 Lebkuchen

★ 7 Scotch Shortbread

★ 8 Berliner Kranser

★ 9 Finska Kakor

★ 10 Russian Tea Cakes]

[Sidenote: Gay shapes ... for holiday cheer.]

MERRY CHRISTMAS COOKIES ( (KEY) Recipe)

_Soft, cushiony cookies, dark or light._

DARK DOUGH.... _For animal shapes, toy shapes, and boy and girl figures._

Mix together thoroughly ...

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.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

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.

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.

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.

STARS

Cover with white icing. Sprinkle with sky blue sugar.

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.

BELLS

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

STOCKINGS

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

CHRISTMAS TREES

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

TOYS

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

ANIMALS

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

BOYS AND GIRLS

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

[Sidenote: “Old country” Christmas treasures.]

LEBKUCHEN ( (KEY) Recipe)

_The famous old-time German Christmas Honey Cakes._

Mix together and bring to a boil ...

½ cup honey
½ cup molasses

Cool thoroughly

Stir 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.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 6 doz. 2″ × 3″ cookies.

GLAZING 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._)

★ NURNBERGER

_Round, light-colored honey cakes from the famed 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).

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.

AMOUNT: About 6 doz. 2½″ cookies.

TO “MELLOW” COOKIES

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

=ZUCKER HÜTCHEN= (Little Sugar Hats)

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

Mix together thoroughly ...

6 tbsp. soft butter
½ cup sugar
1 egg yolk

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 ...

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.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2″ cookies.

MERINGUE FROSTING

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.

[Sidenote: Decorative favorites from lands afar.]

SCOTCH SHORTBREAD

_Old-time delicacy from Scotland ... crisp, thick, buttery._

Mix together thoroughly ...

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

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.)

TEMPERATURE: 300° (slow oven).

TIME: Bake 20 to 25 min.

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

★ FINSKA KAKOR (Finnish Cakes)

_Nut-studded butter strips from Finland._

Mix together thoroughly ...

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

Stir 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.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 17 to 20 min.

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

SANDBAKELSER (Sand Tarts)

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

Put through fine knife of food grinder twice ...

*⅓ cup blanched almonds
*4 unblanched almonds

Mix in thoroughly ...

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

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.

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.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 12 to 15 min.

AMOUNT: About 3 doz. cookies.

=MOLDED= COOKIES

[Sidenote: Mold ’em fast with a fork or glass!]

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

DATE-OATMEAL COOKIES

Mix together thoroughly ...

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

Sift together and stir in ...

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

Stir 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.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ cookies.

★ PEANUT BUTTER COOKIES ( (KEY) Recipe)

_Perfect for the Children’s Hour._

Mix together thoroughly ...

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

Sift together and stir 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.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 3 doz. 2½″ 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.

[Sidenote: Sprightly tea cakes for friends and family.]

THUMBPRINT COOKIES

_Nut-rich ... the thumb dents filled with sparkling 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._

Mix together thoroughly ...

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

Sift together and stir 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.

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

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 5 min., then 8 min.

AMOUNT: About 2 doz. 1½″ cookies.

★ ENGLISH TEA CAKES

_Tender, flavorful tidbits with a sugary glaze._

Mix together thoroughly ...

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.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 12 to 15 min.

AMOUNT: About 3 doz. 1½″ cookies.

ALMOND CRESCENTS

_Richly delicate, buttery. Party favorites._

Mix together thoroughly ...

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

Sift together and work 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.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 14 to 16 min.

AMOUNT: About 5 doz. 2½″ cookies.

LEMON SNOWDROPS

_Refreshing, lemony ... with snowy 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.

BUTTER FINGERS

_Nut-flavored, 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.

[Sidenote: Festive cookies for the holidays ... ideal for Christmas boxes.]

RUSSIAN TEA CAKES

_Crunchy, sugared, 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._

Mix 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 ...

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.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 1½″ cookies.

MANDEL KAGER (Almond Cookies)

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

Mix together thoroughly ...

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

Sift together and stir in ...

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

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.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 3½ doz. 1½″ cookies.

_All you have to do—_to shape a Berliner Krans: Form a circle and
bring one end over and through.

If rich dough splits apart or seems crumbly, let it get slightly warm or work in a few drops of liquid until the dough sticks together.

=BERLINER KRANSER= (Berlin Wreaths)

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

Mix together thoroughly ...

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

Stir 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.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 6 doz. 2″ cookies.

=PRESS= COOKIES

[Sidenote: 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.

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

_Crisp, fragile, buttery-tasting curlicues._

Mix together thoroughly ...

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.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 7 to 10 min.

AMOUNT: About 6 doz. cookies.

CHOCOLATE SPRITZ

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

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.

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.

★ ALMOND WREATHS

_Beautiful almond-topped garlands._

Mix together thoroughly ...

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 ...

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.

TO DECORATE

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

TEMPERATURE: 350° (mod. oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 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

Berliner Kranser, 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

Finska Kakor, 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

Lebkuchen, 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

Nurnberger, 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

Sandbakelser, 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

Zucker Hütchen, 38

TRANSCRIBER’S NOTE

In places sections have been moved to correct for content spread
across two pages in the original. Cases where significant changes
have been made are noted below.

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 27: “left” replaced with “above”
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”