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CAKES, COOKIES AND CONFECTIONS
ROLLED COOKIES
Studio Teas
| 4 eggs | 1 tsp. vanilla |
| 2 c. sugar | 4 c. flour, or enough to roll |
| 1 tsp. soda |
Beat eggs and sugar together then add the butter creamed. Add flour and soda sifted. Roll very thin and cut with fancy small cutters. Sprinkle sugar and cinnamon over the top. These are delicious served with chocolate. A large recipe.
Diplomas
| ¼ c. butter | ¼ c. milk |
| ½ c. powdered sugar | ⅞ c. bread flour |
| ½ tsp. vanilla |
Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thin with a broad, long-bladed knife on a greased baking sheet or inverted rectangular pan. Crease in three-inch squares and bake in a slow oven until delicately browned. Cut squares apart with a sharp knife, and keeping dough warm, quickly roll into tubular or cornucopia
