Filbert Cookies.
Two pounds filberts, grated (weighed with shells), 1 pound powdered sugar, whites of 4 eggs; stir sugar and eggs for 20 minutes, then add nuts, roll in hand into small balls. Bake in a slow oven; make a frosting of powdered sugar and milk and spread a little on top when baked.—Mrs. Piepho.
Nut Drops.
Four cups sugar, 4 eggs, 4 cup nuts, 2 cups flour, drop them with a spoon and bake in slow oven.—Miss L. Gansz.
Nut Wafers.
Cream well together ¼ cup butter and ¼ cup powdered sugar; add 1 egg well beaten, ¼ cup flour and 1 cup finely chopped nuts, walnuts or hickorynuts preferred. Drop small spoonfulls on buttered tins and bake in a moderate oven.—Mrs. R. Albrecht.
Peanut Cookies.
Shell, remove skins and chop 1 quart of peanuts; there should be one cupful. Mix and sift 2 cups flour, ½ teaspoon salt and ½ teaspoon soda, and add 1 cup brown sugar, then add ½ cup melted shortening, 1 egg well beaten, ½ cup sour milk, 1 teaspoon vanilla and ¾ of the nut meats. Drop from tip of spoon on a well buttered sheet and sprinkle with remaining nut meats. Bake in a moderate oven.—Mrs. O. A. Skibbe.
Lizzie's Hermits.
One up butter, 3 cups brown sugar, 4 tablespoons sweet milk, 4 eggs, 2 teaspoons soda, 2 cups currants, 1 cup dates cut fine, 1 cup nuts, 1 teaspoon grated nutmeg, 1 teaspoon cinnamon, 1 little grated orange peel, 6 cups flour. This makes a large batch and keeps a long time. Drop in buttered tins some distance apart.—Mrs. W. C. Hinrichs.
Rock Cookies.
One and one-half cups of sugar, 1 cup butter, 3 eggs, 1 pound of walnuts chopped fine, ¾ pound dates or raisins, cut
