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Cookies
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Rolled Cookies

Almond Sticks

Reserve 1/4 cup each of sugar and nuts for decorating. Cream butter, add rest of sugar, eggs, rest of almonds, lemon rind and flour. Chill. Roll thin and cut in strips or squares. Brush with yolk, sprinkle with reserved nuts and sugar and bake on greased cookie sheet in a moderate oven, 350°F., for 10 to 12 minutes.

Butter Cookies (Muerbe)

Cream butter, add sugar, then the egg yolks, slightly beaten; add grated lemon rind and juice, or brandy, and flour mixed with the baking powder. Chill dough several hours, then roll; cut cookies into desired shapes, brush with egg whites; sprinkle with sugar and chopped almonds. Bake on greased cookie sheets in a moderate oven, 350° F., 10 to 15 minutes.

Chocolate Cookies

Cream butter and sugar; add well beaten egg, salt and chocolate. Beat well. Sift flour with baking powder and add, alternately, with milk. Beat again. Chill several hours, roll very thin, shape with a small cutter, bake on greased cookie sheets in a moderate oven, 350° F., 10 minutes.

Christmas Spice Cookies

Add sugar to syrup and cook until sugar is dissolved. Add butter, cool. Add spices to flour. Mix all ingredients and add additional flour to handle, if necessary. Roll 1/8 inch thick and cut into desired shapes. Bake on greased baking sheets in a moderate oven, 350° F., 8 to 10 minutes.

Cinnamon Stars

Beat whites until stiff. Fold in sugar and lemon rind. Set aside 1/4 of mixture. To the remainder add cinnamon and almonds, mixing well. Roll on board, using more sugar if necessary to prevent sticking; cut into star shapes, place on each cookie a small portion of the mixture set aside. Bake in a moderate oven, 350° F., on greased cookie sheets until crusty, about 20 minutes.

Ginger Creams

Cream butter, add sugar and cream well. Add beaten egg, molasses, flour mixed and sifted with soda and spices, alternately with sour cream and the cream of tartar. Chill. Roll out about 1/4 inch thick. Cut with large round cookie cutter. Bake on greased cookie sheet in a moderate oven, 350° F., for 15 to 20 minutes. Frost with confectioners sugar glaze.

Ginger Snaps

Cream the butter and add sugar; add egg and molasses. Then add the ginger, soda and flour. Roll very thin on a floured board, cut into desired shapes, and bake on a greased cookie sheet in a moderate oven, 350° F., for 10 to 12 minutes.

Orange Cookies

Cream butter and sugar, add orange rind, yolks, orange juice and flour sifted with baking powder. Mix, roll and cut into desired shapes. Bake 8 to 10 minutes on greased cookie sheet in a moderately hot oven, 370° F.

Sugar Cookies

Cream the butter and sugar. Add the egg, milk and flavoring. Sift flour. Mix baking powder with 1 cup flour, combine mixtures, then add the rest of the flour. Chill. Roll on floured board 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar, cinnamon, chopped nuts. Bake in a moderately hot oven, 375° F., 8 to 10 minutes.

Molded Cookies

Criss-Cross Brown Sugar Cookies

Cream butter and sugar; stir in egg. Add flour mixed with baking powder. Mix to a smooth dough. Roll into small balls. Put on greased cookie sheet, 1 inch apart. Flatten criss-cross style with a fork dipped in flour. Brush with egg white and sprinkle with chopped nuts. Bake in hot oven, 400° F., for 10 to 12 minutes.

Criss-Cross Peanut Butter Cookies

Cream shortening and sugar well. Add the eggs, vanilla, the sifted flour with the salt and soda, and then the peanut butter. Mix well and knead. Roll into balls about 3/4 inch across. Place 1 inch apart on greased cookie sheets, flatten with fork, criss-cross style. Bake at 400° F., from 5 to 10 minutes.

Butter Balls

Cream butter and sugar well. Add yolk and flavoring. Beat. Add flour, beat until very light. Cover bowl. Chill over night. Roll into tiny balls, about fifty. Dip balls into slightly beaten egg white and roll in nuts. Placed on greased cookie sheets 1 inch apart. Press bit of cherry on top of each. Bake 20 to 30 minutes at 350° F.

Clover Leaf Cookies

Cream butter and sugar, add flour, almonds, and vanilla. Roll in tiny balls, place three together with a bit of cherry in center and a strip of angelica for a stem. Bake on greased cookie sheet in a moderate oven, 350° F., about 15 to 20 minutes.

Ginger Cookies

Cream butter and sugar, add egg, molasses and the dry ingredients, sifted together. Form into balls the size of small walnuts, roll in granulated sugar, place 2 inches apart on greased cookie sheet in a moderate oven, 350° F., for 10 to 12 minutes.

Honeynuts

Mix and knead first 4 ingredients until smooth. Divide into 4 parts, roll each into a pencil-thick rope, and cut into 1/2 inch pieces. Boil honey and sugar, pour into baking pan, add pieces of dough and bake in hot oven, 375° F. Do not stir until dough is well puffed and just beginning to brown, then add chopped nuts, and bake until brown, stirring occasionally. Take from oven, turn out onto wet board; cool slightly. Pat flat with hands dipped in cold water, sprinkle with a little ginger and put into refrigerator.

Pecan Fingers

Cream butter and sugar; add the remaining ingredients. Roll in palms of hand into finger lengths. Bake on greased cookie sheet in a moderate oven, 350° F., for 20 to 30 minutes. Roll in confectioners sugar while warm.

Spritz Cookies

Cream butter and sugar well; add egg, vanilla and flour. Shape by using a cookie press. Bake on an ungreased cookie sheet in a moderately hot oven, 375° F., for 15 minutes.

Drop Cookies

Coconut Drops

Beat eggs until light, add sugar and beat again. Add flour and baking powder mixed, and stir in the grated or shredded coconut. Drop by 1/2 teaspoonfuls on well-greased cookie sheet 3 inches apart. Bake in a moderate oven, 350° F., from 10 to 15 minutes. Keep in covered cookie jar.

Lace Cookies

Cream butter and sugar; add eggs, beat well. Add vanilla. Add baking powder to flour and mix with nuts and combine the two mixtures. Chill until firm. Drop by 1/2 teaspoonfuls 3 inches apart on greased and floured cookie sheet. Bake in hot oven at 400° F., for about 8 minutes. Remove from pan when slightly cooled.

Nut Patties

Beat egg and sugar until very light; stir in chopped nuts, then add flour. Drop by teaspoonfuls on greased cookie sheet and bake in a moderately hot oven, 375° F., about 10 minutes.

Oatmeal Cookies

Cream butter and sugar, and add eggs; mix the dry ingredients, sprinkle over the raisins and nuts and combine the mixtures, adding milk. Drop by teaspoonfuls on a greased cookie sheet, 1 inch apart. Bake in a moderate oven, 350° F., for 15 minutes.

Raisin Spice Cookies

Cream butter and sugar. Add eggs, raisins, spices, salt, then alternately flour and sour milk, in which soda has been dissolved. Drop by teaspoonfuls on greased cookie sheet and bake in a moderately hot oven, 375° F., for 10 to 15 minutes.

Spice Cookies

Mix the ingredients in order, roll into small balls or drop by the spoonfuls on greased cookie sheet, and bake in a moderately hot oven, 375° F., 10 to 15 minutes.

Rolled Wafers

Cream butter and sugar; add milk very slowly then add flour and flavoring. Spread thin on a greased cookie sheet. Sprinkle with almonds. Mark in 3 inch squares and bake in a moderately slow oven, 325° F., for about 15 minutes. Cut squares with a sharp knife, roll while warm over handle of a wooden spoon, or shape into cornucopias. Fill with whipped cream.

Kisses and Macaroons

Praline Kisses

Beat the egg white until foamy. Add the salt. Continue beating, adding the sugar gradually until stiff. Fold in the nuts. Drop mixture from tip of spoon 1/2 inch apart on greased cookie sheet and bake in a very slow oven, 250° F., for 45 minutes. Remove from pan when slightly cooled.

Cocoa Kisses

Follow method for Praline Kisses, folding in nuts last.

Coconut Kisses

Follow method for Praline Kisses, folding in the coconut last.

Date and Almond Kisses

Chop dates; blanch almonds and cut into long strips. Beat egg white very stiff and add sugar, dates and almonds. Drop on greased from a teaspoon cookie sheet and bake in a slow oven, 300° F., from 25 to 30 minutes.

Macaroons

  • 1/2 pound almond paste
  • 1 cup sugar
  • 4 egg whites
Blend almond paste and sugar. Gradually add unbeaten whites and stir until mixture is smooth. Drop from tip of spoon, 1 inch apart, on cookie sheet covered with brown paper. Bake 15 to 20 minutes in a slow oven, 300° F. To remove the cookies, cool slightly, moisten the back of the paper and peel the paper off.

Almond Paste
  • 3 tablespoons butter
  • 1/2 cup sugar
  • 1/2 cup almonds, blanched
  • grated rind of half a lemon
  • 1 egg, slightly beaten
Cream butter and sugar, add grated almonds, lemon rind and only enough egg to make paste.

Filbert Macaroons

  • 1 1/4 cups filbert, coarsely ground
  • 1/8 teaspoon cinnamon
  • grated rind of half a lemon
  • 2 egg whites
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
Mix nuts with cinnamon and lemon rind. Beat whites very stiff. Fold in sugar, lemon juice, and the filbert mixture. Drop on greased cookie sheet 1 inch apart. Bake in a very slow oven, 275° F., for about 30 minutes. When slightly cool, remove from pans. Makes about 30 macaroons.

Golden Filberts

  • 4 egg yolks, unbeaten
  • 1/2 pound confectioners sugar
  • 1 teaspoon vanilla
  • 1/2 pound filbert nut meats
Mix egg yolks with sugar, add vanilla, then nuts, un blanched and ground fine. Chill dough, roll into 24 balls. Top each with whole filbert. Bake on greased cookie sheet in moderate oven, 300° F., 1/2 hour or until crisp.

Bar Cookies

Bishop's Bread

  • 1 cup raisins
  • 1 cup almonds, chopped
  • 1 1/4 cups flour
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons baking powder
  • salt
Sprinkle raisins and nuts with 1/4 cup flour. Beat eggs and sugar until light. Add the rest of the flour sifted with the baking powder and a dash of salt. Beat until light. Fold in nuts and raisins. Bake in greased pan in a moderate oven, 350° F., for 12 to 15 minutes. Cut into rectangles while warm. Sprinkle with additional sugar and finely chopped nuts.

Black Walnut & Coconut Bars

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup flour
Cream butter and sugar well. Blend in sifted flour and spread mixture in a greased 9-inch square pan. Bake in a moderately hot oven, 375° F., for approximately 20 to 25 minutes. Add topping below.

Topping

  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut
  • 1 cup black walnut meats
  • 2 eggs, well beaten
  • 1 cup brown sugar
  • 1 teaspoon vanilla
Sift flour with baking powder and salt and mix with coconut and nuts. Beat eggs, add sugar and vanilla, and continue beating mixture until fluffy. Combine two mixtures and pour batter over baked crust. Bake at 375° F. for about 20 minutes. Cool slightly, and cut into oblong bars.
NOTE: Brownies and other moist cookies should be stored in an airtight container. A piece of apple or potato may be placed in the container to keep the cookies moist and chewy. All types of cookies freeze well.

Brownies

  • 2 squares unsweetened chocolate or 6 tablespoons cocoa
  • 2 tablespoons butter
  • 1 cup sugar
  • 2 eggs, beaten light
  • 1 teaspoon baking powder
  • 1 cup flour
  • 1/2 cup walnut meats, chopped
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
Melt chocolate and butter; beat eggs and sugar. Combine the mixtures, beating thoroughly; add remaining ingredients. Bake in a greased 8-inch square pan in a moderate oven, 350° F., for 35 minutes. Cut into squares before removing from pan.

Chewy Brownies

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 squares unsweetened chocolate, melted
  • 1/2 cup flour
  • 1 cup chopped walnuts
  • 1/4 teaspoon salt
Cream butter and sugar well. Beat in eggs, one at a time. Add remaining ingredients and bake in a greased 8-inch square pan in a moderate oven, 350° F., for 20 to 25 minutes. Cut into squares when cool.

Caramel Squares

  • 1 cup brown sugar
  • 1/4 cup butter
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts
  • 1/2 teaspoon vanilla
Heat sugar and butter in a saucepan, stirring constantly until sugar is dissolved. Do not boil. Let cool. Beat the egg well, stir in flour with baking powder, salt, then nuts and vanilla. Spread in a greased 9-inch square pan. Bake in a moderate oven, 350° F.,for about 20 minutes. Cut into squares and cool in pan.

Card Gingerbread

  • 1/3 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 2 cups of flour less two tablespoons
  • 3 teaspoons baking powder
  • 1 teaspoon ginger
  • 1 1/2 cups of milk
Cream the butter and sugar; add the egg, well beaten. Add the dry ingredients, alternately with the milk. Mix again. Spread thin on a greased 9 x 13-inch pan. Bake 15 minutes in a moderate oven, 350° F. Sprinkle with sugar, cut into squares before removing from pan.

Chocolate Toffee Bars

  • 1 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1/2 pound melted milk chocolate
  • 1/2 cup ground nut meats
Cream butter and sugar light and fluffy. Add flavoring, well beaten egg, and flour sifted with salt. Stir well. Spread on greased 9 x 13-inch pan and bake in a moderate oven, 350° F., for about 25 minutes. Remove from oven and cover with melted chocolate. Sprinkle with nuts. Cut at once into bars.

Date Bars

  • 1/2 cup melted butter
  • 1 cup sugar
  • 2 eggs, well beaten
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup nut meats, cut fine
  • confectioners sugar
Mix i order given. Spread in greased pan, 9 x 13 inches and bake in a moderate oven, 350° F., about 20 minutes. Cut into bars and roll in confectioners sugar while warm.

Date-Filled Oatmeal Squares

  • 1 1/2 cups rolled oates
  • 1 3/4 cups flour
  • 1/2 teaspoon soda
  • 1 cup walnut meats
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup melted butter
Mix all ingredients well in order given. Pat half the mixture on bottom of a greased 9 x 13-inch greased pan. Spread with date filling.
Filling
Boil 1 pound pitted dates, cut fine, with 1 cup of sugar, and add 1/2 cup water until smooth. Add grated rind of 1 lemon and 1 orange. Cool. Pat remaining dough over this filling. Bake in a moderately slow oven, 325° F., for about 30 minutes. Cut while warm. Dust with confectioners sugar, or top with confectioners sugar glaze.

Honey Bars

  • 2/3 cup honey
  • 2 cups confectioners sugar
  • 1/2 pound blanched almonds
  • 2 cups flour
  • 1 ounce citron, cut very fine
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup lemon juice
Boil sugar and honey, add almonds cut in half lengthwise, and stir thoroughly. Add the rest of the ingredients and knead the dough well. Cover and chill overnight. Pat out 1/2 inch thick and bake in a greased shallow pan in a moderately hot oven, 375° F., for 20 minutes. Cut into strips 1 x 2 inches and frost with confectioners sugar glaze.

Hurry-Up Butter Cookies

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg, separated
  • juice and grated rind of half lemon
  • 2 cups of sifted flour
  • 1/2 cup chopped nuts
Cream butter and sugar well, add egg yolk and continue beating, then add lemon and flour, mix thoroughly until well blended. Pat dough about 1/4 inch thick in a greased and floured 9-inch square pan. Brush with slightly beaten egg white, sprinkle with nuts and bake in a slow oven, 300° F., 20 to 30 minutes. Cut while hot into squares or 1 1/2 strips.

Cinnamon Hurry-Up Cookies

In place of the lemon, above, sift and mix with 3 teaspoons cinnamon with the flour.

Chocolate Hurry-Up Cookies

Add 1 square of unsweetened chocolate in place of the lemon.

Maple Meringue Squares

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, separated
  • 1 1/4 cups cake flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1/2 teaspoon almond extract
  • 1/2 cup finely chopped nuts
  • 2 cups brown sugar
Cream butter and granulated sugar, add egg yolks, one at a time, then flour, baking powder and salt mixed, add flavoring. Mix well. Sprinkle with nuts. Beat egg whites until frothy, beat in brown sugar. Spread meringue over nuts. Bake about 1/2 hour at 350° F. Cut into squares when cold.

Penoche Sticks

  • 1 pound brown sugar
  • 4 eggs
  • 1 cup chopped pecans
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
Cook sugar and eggs in a double boiler, stirring constantly until smooth. Remove from heat and add pecans, dry ingredients, and vanilla. Spread on a well greased 9 x 13-inch pan. Bake in moderately hot oven, 375° F., for 15 minutes. When cool, cut into strips.

Quick Toffee Bars

  • 24 double graham crackers
  • 1/2 pound butter
  • 1 cup brown sugar, packed
  • 1 cup nuts, packed
Separate graham crackers and place on a greased jelly-roll pan. Combine butter and sugar in a saucepan and bring to a boil then simmer for about 2 minutes or until it starts to thicken. Pour hot mixture over graham crackers; sprinkle with nuts. Bake at 350° F., for about 15 minutes.

Scotch Shortbread

  • 1 cup butter
  • 1/2 cup sugar
  • 4 cups flour
Cream butter and sugar well. Gradually add the flour, kneading until smooth. Line two 9-inch pie pans with waxed paper; pat dough about 1/2 inch thick into bottom of pans. Flute the edges; prick with a fork. Score in narrow wedges. Bake in a moderate oven, 350° F., for about 25 to 30 minutes. Break in pieces to serve.

Walnut Sticks

  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup flour
  • 1 cup chopped walnuts
  • dash of salt
Beat eggs and sugar well; add the flour, walnuts, and the salt. Bake in a greased 8-inch square pan in a moderate oven, 350° F., for about 15 to 20 minutes. Cut into finger length strips.


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