The Pilgrim Cook Book/Cookies

by Pilgrim Evangelical Lutheran Church (Chicago, Ill.) Ladies' Aid Society

Cookies

Anise Seed Cookies.

Rub to a cream ½ cup butter and 1 cup powdered sugar. When light, stir in the well beaten yolks of 3 eggs then add the stiffened whites alternately with a pound of flour or enough to make a stiff dough, first stirring into the flour 1 teaspoonful of anise seed. Roll thin, cut into rounds and bake.—Mrs. Chas. Hemler.

Bread Crumb Cookies.

One cup granulated sugar, ½ cup shortening butter or lard, 1 egg, 1 level teaspoon baking soda mixed in ½ cup sour milk or ½ cup hot water, 1½ cup bread crumbs, 1½ cup flour, ½ teaspoon salt, 2 teaspoon cinnamon, ½ teaspoon baking powder. Drop cookies in pan and bake brown.—Mrs. F. C. Kraemer.

Brown Cookies.

One cup white sugar, 1 cup lard or butter, 1 egg, a half teaspoon soda dissolved in a little black coffee, ½ teaspoon cloves, ¼ teaspoon allspice, 1 teaspoon cinnamon, a teaspoon full of ginger and a pinch of salt. Mix in flour to handle well, shape in the hand and put a nut in the top of each cake.—Mrs. F. C. Kramer.

Chinese Cookies.

Two cups pastry flour, ¼ cup butter, ¼ cup lard, 2 cups brown sugar, ¼ teaspoon soda, 1 teaspoon vanilla and 2 teaspoons cold water. Mix well and form into little balls about the size of a nutmeg. Place about 4 inches apart in an unbuttered pan and bake about 20 minutes in a moderate oven. When done let stand in a pan about 5 minutes, then remove carefully.—Mrs. Albrecht.

Filled Cookies.

One cup brown sugar 1 cup white sugar, 1½ cups shortening (part lard and part butter) 3 eggs beaten, 1 teaspoon soda dissolved in scant ½ cup hot water, 2 cups flour, 6 cups oatmeal. Put oatmeal through food chopper.

Filling.—One package raisins, 1 package dates, put through food chopper, add 1 cup sugar, enough hot water to make soft, add 1½ teaspoons vanilla; roll the cookies, cut and place a teaspoonful of the filling on cookie then place another cake on top. Press the edges well together and bake.—Mrs. H. W. Bruedigam.

Filled Fig Cookies.

One cup sugar, ½ cup lard, ½ cup milk, 2 cups flour, 1 egg, 2 teaspoons baking powder.

Filling.—Boil until thick 2½ cups chopped figs or raisins, 2 cups sugar, 1½ cups boiling water, 3 tablespoons flour. Roll out dough as thin as possible, then place a layer of dough in a greased pan, spread filling on dough and cover with another layer of dough. When baked cut into squares.—Mrs. O. Braun.

Honey Drop Cookies.

One-half cup butter ½ cup sugar, 1 cup honey, 2 eggs, 1 lemon (rind and juice), 3 cups flower, 1 teaspoon soda. Drop dough by teaspoons on buttered tins and bake in moderate oven.—Mrs. W. C. Hinrichs.

Cookies.

Two cups sugar, ¾ cup butter, 2 eggs, 1½ teaspoons nutmeg, 1 teaspoon lemon extract, ½ cup rich milk, 3 heaping cups flour with 2 teaspoons baking powder, mixed. Mix all well together with spoon, adding a little more flour, if needed, when rolling out. Roll out thin. This makes about 6 to 7 dozen. Bake in hot oven.—Mrs. Klipp.

Plain Cookies.

Three eggs, 3 cups flour, 1½ cups sugar, 1 cup butter, 2 teaspoons baking powder, 6 tablespoons milk, nutmeg. Roll thin. Bake quickly.—Mrs. John C. Koebel.

Sugar Cookies.

One and one-half cups sugar mixed with 1 rounding cup (hard) lard, 2 eggs, 1 cup buttermilk, 1 level teaspoon soda stirred in the buttermilk, 1 level teaspoon baking powder. Flavor with nutmeg. Enough flour to make a soft dough. Bake in a hot oven.—Mrs. Rausch.

Sugar Cookies.

One pound flour, ½ pound butter, ½ pound sugar, 3 eggs. Work flour and butter together thoroughly in mixing bowl, flavor with a little cinnamon or the rind of a lemon, add sugar and eggs; mix well, and knead into the shape of pretzels.—Mrs. D. Wagner.

White Cookies.

Two cups sugar, 1 cup butter, 1 cup sour cream, 2 eggs, pinch salt, 1 teaspoon saleratus; mix with cream; flavor to taste. Use enough flour to make soft dough, roll, and cut into cookies.—Mrs. Albrecht.

Wine Cookies.

One-half pound butter, 1 pound sugar, 3 eggs, rind of 1 lemon, 3 teaspoons of rose water, 1 glass wine, 2 teaspoons baking powder and flour enough to roll.—Mrs. H. W. Bruedigam.