Cookie

“ COOKIE ’N’ CRACKER COOKIN’ contains recipes that will make you the “talked about” hostess. Not because the recipes are difficult or expensive to prepare, they are gourmet masterpieces; but because they are made of just the right ingredients in exactly the proper amounts for both eye and appetite appeal. The skillful addition of a dash of spice—pinch of herbs—artistic garnish—reveals the touch of genius! Be “talked about”! Use COOKIE ’N’ CRACKER COOKIN’! You don’t have to be an expert—just follow each recipe carefully! ”

“ Then dust the rolling-pin well with flour and roll the dough very thin; cut it in shapes with a cookie cutter, lift each cookie up carefully with a pancake turner, slip them quickly in a big baking-pan, the inside of which has been well rubbed with flour, and bake them in a moderate oven till light brown.
Just a moment before taking the pan out of the oven sprinkle the surface of the cookies lightly with granulated sugar. When a little cool take the cookies out of the pan with the pancake turner and lay them on a big platter. When they are cold put the cookies in a stone crock. ”

“ Cream the butter and sugar together until smooth. Add the cream, molasses, cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. Roll out as thin as possible on floured board. Cut into various shapes with cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube and icing made from egg-white and confectioners sugar. ”

“ Filling.—One package raisins, 1 package dates, put through food chopper, add 1 cup sugar, enough hot water to make soft, add 11⁄2 teaspoons vanilla; roll the cookies, cut and place a teaspoonful of the filling on cookie then place another cake on top. ”

“ It was here in 1930 that Ruth Wakefield, a well-known dietician and lecturer, started her now famous inn, calling it “The Toll House,” where old-fashioned favorites and new recipes are carefully prepared and served in a modern atmosphere.
Among these delicious recipes which Mrs. Wakefield has created is the new and different kind of chocolate cookie. This recipe listed on the opposite page, is taken from Mrs. Wakefield’s own cook book. ”

“ Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice. ”

“ Cream shortening and sugar. Add molasses and ALL-BRAN. Beat thoroughly. Sift dry ingredients and combine with creamed mixture. Shape into a roll about 11⁄2 inches in diameter. Wrap in waxed paper and store in refrigerator until firm. Slice very thin and bake on ungreased cookie sheets about 10 minutes in a moderate oven (375° F.)
Yield: 50 cookies.
6
Assorted Cookies
7
8
ALL-BRAN DATE BARS
3 eggs
11⁄2 cups brown sugar
3⁄4 cup flour
3⁄4 powder
1⁄2 cup Kellogg’s ALL-BRAN
1 cup nut meats (chopped)
1⁄2 cup dates (cut fine)
Beat the eggs until light, add the sugar and beat well. ”

“ Away he ran to the house which was surrounded by the great, high hedge, and soon he came back with both hands and his pockets filled with sugar and molasses cookies.
"I brought two kinds," he said, "'cause I thought some of you would want one kind, and I might want both kinds." ”

“ Chill in refrigerator before rolling out on floured board. Keeps well for days, so may be made up in advance.
PIE AND COOKIE DOUGH, rolled on waxed paper, is easily and safely transferred from table to pan.
28 BLACK BOTTOM MINT PIE
(Yield: 9′′ Pie)
1 9′′ COCOANUT CHOCOLATE CRUST
1 cup milk
6 ounces semi-sweet chocolate
1 egg, separated
1 tablespoon cornstarch
1 package vanilla pudding
1 cup heavy cream
2 tablespoons sugar
green food coloring
oil of mint flavoring
1⁄4 cup COCOANUT CHOCOLATE DROP COOKIE crumbs
Put milk and chocolate in top of double boiler and heat until chocolate is melted. ”

“ Put raisins in a pan with water and butter and as they come to a boil, thicken with a tablespoonful of flour, mixed with a little water. Put one layer of cookies in baking pan, spread with the raisin mixture, then place another cookie on top of each; sprinkle with sugar and bake.
BUTTER COOKIES Mrs. J. R. Kline
One pound butter; one cup sugar; two eggs; rind one-half lemon; juice of one-half lemon; six cups flour; one teaspoonful baking powder; one cup almonds chopped fine. Cream the butter; add the sugar, then the yolks of eggs, slightly beaten. ”

“ 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.
Recipes Fit the 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. ”

“ When the eggs are well beaten I add them. The spices and soda are mixed with two cups of flour and sifted into the batter. I use enough flour so the dough will roll out well. Cut them with a biscuit cutter and bake in a quick oven. Last of all, lock safely away in a secret vault where children cannot follow the scent and eat them up before the cook has washed the tins that the cookies were baked in.”
The girls laughed at the last part of the recipe and Fred said it was the most important if cookies were to be kept on hand. ”

“ 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! ”

“ Reserve a few whole halves of nuts to garnish the tops of the cookies, and add the rest, pounded fine, at the last. Drop in a buttered tin, a teaspoonful in a place, and some distance apart. The recipe makes two dozen cookies. ”

“ Sift together first six ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (golf-ball size) . Place on greased cooky sheets. Bake 15 minutes or until cookies have lightly browned. ”

“ The little girl in the kitchen wants to make cookies—as well as eat them; longs to print little figures around the pies, and then hold the plate on poised spread fingers and trim off that long broken ribbon of superfluous pastry—wants to do things, as well as to have things. ”

“ He moved quietly down the stairs; not wanting to awaken his parents who always slept late Sundays. (They had gone out early Saturday evening and had not returned until early Sunday morning.) He went to the kitchen. Out of a cupboard he got a glass and tiptoed to the large refrigerator. Filling it with milk, he selected three cookies out of a pottery jar. ”

“ Jannet daintily took hold of one hot cooky and dropped it immediately, which amused Daphne very much. But that lady was pulling a second pan from the oven and hurrying to put other cookies, rolled and cut and laid in similar pans, into the hot oven. “Git a sauceh f’om the pantry, chile. Them cookies will be cool in a minute.” ”

“ Tonight we gave a party: hot chocolate and cookies for the whole camp. Every Sunday before the Big Push came I had been serving hot chocolate free but I had been staggered by the thought of trying to make chocolate for seventeen hundred men on my little stove that is just big enough to sit on, over a fire which has to be coaxed with German powder sticks and candle ends before it will burn, and serving it in our sixty odd cocoa bowls. This morning, however, I had an inspiration. ”

“ TEXTURE OF COOKIES.—Drop cookies may or may not contain fat. Cut or rolled cookies usually contain fat. Since a dough is prepared in making the latter kind of cookies, fat is needed to make the mixture sufficiently tender. A dough containing little or no fat usually produces a tough cut cooky. ”

“ Anyone was welcome. There was much talk, the subjects ranging from the value of the “spitball” in pitching to the influence of Bible study on literary style. At nine o’clock ginger ale and cookies—the latter especially made by a woman in the town and transferred each Friday from her house to the school in a laundry box by Mr. Matthews—were served. Perhaps some of the guests were present more on account of the ginger ale and molasses cookies than for any other reason, for the cookies had long since gained a wide fame, but none questioned their motives. ”

“ In case merely shortening is mentioned, any fat or mixture of fats preferred may be used.
13. PROCEDURE IN MAKING COOKIES.--The combining of the ingredients in cooky mixtures need give the housewife very little concern, for it is accomplished in much the same way as for cup and drop cakes. When all of them have been combined, a dough that is stiff enough to handle and still not so stiff that it is tough should be formed. The chief precaution to be taken in the making of all kinds of cookies is to avoid getting too much flour into the mixture. ”

“ About 6 doz. 21⁄2′′ cookies.
To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.
★ HOLIDAY FRUIT COOKIES
Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality.
Follow recipe above—and mix into the dough 11⁄2 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′′.
SALTED PEANUT COOKIES
These tempting peanut crunches are always a favorite both with children and grown-ups. ”

“ YIELD: 8 to 9 dozen cookies.
MOLASSES PEANUT BUTTER COOKIES
1 cup sifted enriched flour
1⁄2 teaspoon salt
1⁄4 teaspoon soda
1 teaspoon double-acting or 11⁄2 teaspoons cream of tartar baking powder
1⁄2 cup shortening
1⁄2 cup peanut butter
1⁄2 cup sugar
1⁄2 cup GRANDMA’S MOLASSES
1 teaspoon vanilla
1 egg
2 tablespoons milk
Heat oven to 375° F. (moderate) . ”

“ 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 1⁄2 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. ”

“ 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!
[10]
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. ”

“ Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.
Mix together thoroughly ...
3⁄4 cup soft shortening 1 cup brown sugar 1 egg 1⁄4 cup molasses
Sift together and stir in ...
21⁄4 cups sifted GOLD MEDAL Flour 2 tsp. soda 1⁄4 tsp. salt 1⁄2 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. ”

“ "Darling, do you know what mother and you are going to find beyond the blue horizon rim?"
"What?" flatly.
"We're going to find elephants with golden howdahs from which peep young maharanees with necklaces of rubies, and a dawn sea colored like the breast of a dove, and a white and green house filled with books and silver tea-sets."
"And cookies?"
"Cookies? Oh, most decidedly cookies. We've had enough of bread and porridge. We'd get sick on too many cookies, but ever so much sicker on no cookies at all." ”

“ In lecturing on cookery, as on housebuilding, I divide the subject into, not four, but five grand elements: first, Bread; second, Butter; third, Meat; fourth, Vegetables; and fifth, Tea,—by which I mean, generically, all sorts of warm, comfortable drinks served out in teacups, whether they be called tea, coffee, chocolate, broma, or what not.
I affirm that, if these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned. ”