Part 2

★ 9 _Outer ring_: Flower-shaped Butter Cookies _Second ring_: Scotch Shortbread _Third ring_: Frosted Chocolate Cream Drops with Thumbprint Cookies _Centered_: Coconut Macaroons with leaf-shaped Butter Cookies

★ 10 Chocolate Chip Cookies

★ 11 Chocolate Cream Drops

★ 12 _Left to right_: Date-Nut Squares, Butterscotch Cookies with Burnt Butter Icing, Brownies, Filled Cookies, Chocolate Refrigerator Cookies ]

COOKIES

[Sidenote: LEARN THE “A-B-C’s” HERE ...]

[Sidenote: ... AND THE REST IS EASY!]

=Store= cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover.

=Keep= soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently.

Where to Find: Drop Cookies 16-21

Refrigerator Cookies 22-24

Miscellaneous Cookies 25

Bar Cookies 26-29

Rolled Cookies 30-39

Molded Cookies 25, 40-42

Press Cookies 43

=DROP= COOKIES

[Sidenote: “Quickies” busy mothers love to make.]

HOW TO MAKE DROP COOKIES (preliminary steps on pp. 14-15)

BROWN SUGAR DROPS ( (KEY) Recipe)

_Soft, chewy. Wonderful brown sugar flavor._

Mix together thoroughly ...

1 cup soft shortening 2 cups brown sugar 2 eggs

Stir in ...

½ cup sour milk or buttermilk

Sift together and stir in ...

3½ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HOLIDAY FRUIT COOKIES

_Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality._

Follow (KEY) recipe above—and mix into the dough 1½ 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._

Follow (KEY) recipe above—_except_ in place of the 3½ cups flour, stir in 2 cups _sifted_ flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.

BUSY-DAY NUT DROPS

_Easy budget-savers. One of our home testers calls these her “wash day” cookies._

Follow (KEY) recipe above—and mix into the dough 1 cup cut-up nuts.

BUSY-DAY COCONUT DROPS

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

[Sidenote: “Cozies” from the cooky jar.]

COFFEE-AND-SPICE DROPS ( (KEY) Recipe)

_Intriguing flavors from the Far East._

Mix together thoroughly ...

1 cup soft shortening 2 cups brown sugar 2 eggs

Stir in ...

½ cup cold coffee

Sift together and stir in ...

3½ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HERMITS

_Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always first choice with her little girls._

Follow (KEY) recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.

_All you have to do—to plump seedless raisins_

Wash them and spread out in a flat pan. Cover the pan and heat slowly in a moderate oven.

To get full flavor from seedless raisins, cut them in two with scissors after plumping.

MINCEMEAT COOKIES

_Extra quick, no extra fruits needed ... they are in the mincemeat._

Follow (KEY) recipe above—and mix into the dough 2 cups well drained mincemeat.

SPICED PRUNE DROPS

Follow (KEY) recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.

APPLESAUCE COOKIES

_Yummy applesauce cake in cooky form._

Follow (KEY) recipe above—_except_ add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.

WHEATIES DROP COOKIES

_Treats for young champions._

Mix together thoroughly ...

1 cup soft shortening 1 cup sugar 2 eggs

Stir in ...

1 cup sour milk

Sift together and stir in ...

2 cups _sifted_ GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. cloves

Stir in ...

¾ cup coarsely chopped nuts 1 cup cut-up raisins

Fold in ...

3 cups WHEATIES

Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, _no_ imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 5 doz. 2½″ cookies.

[Sidenote: Some of grandmother’s prize cooky favorites.]

OLD-FASHIONED SOUR CREAM DROPS ( (KEY) Recipe)

_Soft, tender, cream-rich._

Mix together thoroughly ...

½ cup soft shortening 1½ cups sugar 2 eggs

Stir in ...

1 cup thick sour cream 1 tsp. vanilla

Sift together and stir in ...

2¾ cups _sifted_ GOLD MEDAL Flour ½ tsp. soda ½ tsp. baking powder ½ tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 425° (hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

_Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them._

Follow (KEY) recipe above—_except_ use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with

BURNT BUTTER ICING

Melt 4 tbsp. butter until golden brown. Blend in 1 cup _sifted_ confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.

AMOUNT: Icing for about 30 cookies.

COCONUT CREAM DROPS

Follow (KEY) recipe above—_except_ mix into the dough 1 cup moist shredded coconut.

_All you have to do_—to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls.

CHOCOLATE CREAM DROPS

Follow (KEY) recipe above—_except_ stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with

CHOCOLATE ICING

Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups _sifted_ confectioners’ sugar. Thin with cream to make glossy and easy to spread.

AMOUNT: Icing for about 30 cookies.

FRUIT-AND-NUT DROPS

Follow (KEY) recipe above—_except_ sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.

NOTE: The spices may be omitted.

[Sidenote: Molasses ’n’ spice, my how nice!]

★ GINGER CREAMS

_Fluffy ginger cakes ... topped with creamy white icing._

_They bring memories of a real farm home near Owatonna, Minnesota, where children trooped to the cooky jar after chores were done. Mildred Bennett (now Mrs. Axel Anderson), who was honored one year as national 4-H girl, brought us this recipe when she was a member of our staff._

Mix together thoroughly ...

¼ cup soft shortening ½ cup sugar 1 small egg ½ cup molasses

Stir in ...

1 tsp. soda dissolved in ½ cup hot water

Sift together and stir in ...

2 cups _sifted_ GOLD MEDAL Flour ½ tsp. salt 1 tsp. ginger ½ tsp. nutmeg ½ tsp. cloves ½ tsp. cinnamon

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (_below_.)

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 7 to 8 min.

AMOUNT: About 4 doz. 2″ cookies.

QUICK CREAM ICING

_Delicious, creamy-tasting topping ... ideal for Ginger Creams and other festive cookies._

Blend together ¾ cup _sifted_ confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).

OATMEAL DROP COOKIES

_Chewy ... with a hint of molasses._

_We created this recipe in our test kitchen for the little daughter of a famous actress, and for all little children._

Mix together thoroughly ...

½ cup soft shortening 1¼ cups sugar 2 eggs 6 tbsp. molasses

Sift together and stir in ...

1¾ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon

Stir in ...

2 cups rolled oats ½ cup cut-up nuts 1 cup cut-up raisins

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ MONKEY-FACED COOKIES

_You’ll be amused by the droll faces._

_In an antique shop, pasted on the under side of a drawer in an old table, a radio friend of Fultonville, New York, discovered this recipe written in faded ink in old-fashioned script: “for Elsa.”_

Mix together thoroughly ...

½ cup soft shortening 1 cup brown sugar ½ cup molasses

Stir in ...

½ cup sour milk or buttermilk 1 tsp. vinegar

Sift together and stir in ...

2½ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda ½ tsp. salt ½ tsp. ginger ½ tsp. cinnamon

Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ cookies.

[Sidenote: Easy to “jumble up” in a hurry!]

SUGAR JUMBLES ( (KEY) Recipe)

_Little sugar cakes of old-time goodness._

Mix together thoroughly ...

½ cup soft shortening (part butter) ½ cup sugar 1 egg 1 tsp. vanilla

Sift together and stir in ...

1⅛ cups _sifted_ GOLD MEDAL Flour ¼ tsp. soda ½ tsp. salt

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 3 doz. 2″ cookies.

COCONUT JUMBLES

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

★ CHOCOLATE CHIP COOKIES

_The glamorous_ Toll House _cookies ... first introduced to American homemakers in 1939 through my series of radio talks on “Famous Foods from Famous Eating Places.”_

Follow (KEY) recipe above—_except_ in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).

ORANGE-CHOCOLATE CHIP COOKIES

Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.

3-IN-1 JUMBLES

_Choco-nut ... coco-nut ... date-nut._

Follow (KEY) recipe above—and divide dough into three parts. _Choco-Nut_: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. _Coco-Nut_: To another part, add ½ cup moist shredded coconut. _Date-Nut_: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.

GLAZED ORANGE JUMBLES

_Double-orange flavor.... Sure to win favor._

Follow (KEY) recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).

BRAZIL OR PECAN JUMBLES

Follow (KEY) recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.

OLD-TIME CINNAMON JUMBLES

_Made with buttermilk ... soft and cake-like._

_“So easy ... that making them is a thrill for the girls in the Home Economics classes each year,” according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!_

Mix together thoroughly ...

½ cup soft shortening (part butter) 1 cup sugar 1 egg

Stir in ...

¾ cup buttermilk 1 tsp. vanilla

Sift together and stir in ...

2 cups _sifted_ GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 4 doz. 2″ cookies.

[Sidenote: Party specialties in answer to requests.]

COCONUT MACAROONS ( (KEY) Recipe)

_Moist, chewy, chock-full of coconut._

Beat until fluffy (only ½ min.) ...

½ cup egg whites

Stir in ...

1¼ cups sugar ¼ tsp. salt ½ tsp. vanilla

Blend in ...

2½ cups moist shredded coconut

Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (_Illustrated directions at bottom of page tell how to remove macaroons from paper easily._) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 15 to 18 min.

AMOUNT: About 2½ doz. 1½″ macaroons.

CHOCOLATE-COCONUT MACAROONS

Follow (KEY) recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted.

CHERRY-COCONUT MACAROONS

Follow (KEY) recipe above—and add ½ cup chopped candied cherries.

ALMOND MACAROONS

Soften with hands ...

1 lb. almond paste (bought from bakery or made from recipe below)

Work in ...

2 cups sugar ¼ tsp. salt 4 tbsp. GOLD MEDAL Flour ⅔ cup _sifted_ confectioners’ sugar ⅔ cup egg whites, unbeaten

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 18 to 20 min.

AMOUNT: About 5 doz. 2″ macaroons.

ALMOND PASTE (=1 lb.=)

Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups _sifted_ confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.

WHEATIES-COC’N’T MACAROONS

Follow (KEY) recipe above—_except_, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.

PEANUT MACAROONS

_Thin, wafery._

Beat until lemon-colored (5 min.) ...

1 egg (large)

Gradually beat in ...

⅔ cup sugar 1 tsp. water

Mix together and gently fold in ...

1 tbsp. GOLD MEDAL Flour ⅓ tsp. salt ⅓ tsp. baking powder

Add and mix just enough to blend in ...

1⅓ cups finely ground roasted peanuts (_1 cup shelled, brown husks removed_)

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 14 to 15 min.

AMOUNT: About 3 doz. 2″ macaroons.

=REFRIGERATOR= COOKIES

[Sidenote: Mix when convenient ...]

HOW TO MAKE REFRIGERATOR COOKIES (preliminary steps on pp. 14-15)

REFRIGERATOR COOKIES ( (KEY) Recipe)

_Melt-in-the-mouth, rich, and crispy._

Mix together thoroughly ...

1 cup soft shortening ½ cup sugar ½ cup brown sugar 2 eggs

Sift together and stir in

2¾ cups _sifted_ GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt *2 to 3 tsp. cinnamon

*Or use 1½ tsp. vanilla (add with eggs).

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 6 to 8 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ NUT REFRIGERATOR COOKIES

_Nut-lovers really go for these cookies._

Follow (KEY) recipe above—and mix into dough ½ cup cut-up blanched almonds _or_ black walnuts _or_ other nuts.

DATE-NUT REFRIGERATOR COOKIES

Follow (KEY) recipe above—using both cinnamon and vanilla. Mix into dough ½ cup finely chopped nuts and ½ cup finely cut dates.

ORANGE-ALMOND REFRIGERATOR COOKIES

Follow (KEY) recipe above—but omit cinnamon. Stir 1 tbsp. grated orange rind into shortening mixture. Mix into dough ½ cup cut-up blanched almonds.

CHOCOLATE REFRIGERATOR COOKIES

Follow (KEY) recipe above—but omit the cinnamon. Blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

_All you have to do—_for an elegant dessert: Make a roll by arranging the chocolate or ginger cookies (_see p. 23_) side by side with sweetened whipped cream between. Spread whipped cream over top and sides of roll. Chill 6 to 8 hr. Slice diagonally for gaily striped servings.

[Sidenote: ... slice and bake when convenient.]

GINGER REFRIGERATOR COOKIES

_Gingery favorites in jig-time!_

Mix together thoroughly ...

1 cup soft shortening 1 cup sugar 2 eggs ½ cup black molasses

Sift together and stir in ...

4½ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 1 tbsp. ginger (3 tsp.)

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 9 doz. 2½″ cookies.

★ NEW NORTHLAND COOKIES

_Crunchy, flavorful shortening-savers._

_Languid days on the St. Lawrence; the pink, rocky cliffs and blue icebergs of Labrador; and afternoon tea on deck. Such are the memories these cookies bring to Ruth G. Anderson of our Staff who brought back the recipe after a cruise to the Northland._

Mix together thoroughly ...

6 tbsp. soft shortening (part butter) 1 cup brown sugar

Stir in ...

¼ cup cold water

Sift together and stir in ...

1¾ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda ½ tsp. salt ½ tsp. cinnamon

Mix in ...

½ cup cut-up blanched almonds

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 6 to 8 min.

AMOUNT: About 4 doz. 2½″ cookies.

[Sidenote: Snip off and bake ... for unexpected guests.]

★ PETTICOAT TAILS

_Richly delicate and dainty._

_This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Petits Gateaux Tailles” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scotch and English—“Petticoat Tails.”_

Mix together thoroughly ...

1 cup soft butter 1 cup _sifted_ confectioners’ sugar 1 tsp. flavoring (vanilla, almond, wintergreen or rose)

Sift together and stir in ...

2½ cups _sifted_ GOLD MEDAL Flour ¼ tsp. salt

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2″ cookies.

OATMEAL REFRIGERATOR COOKIES

_Nice and chewy, with a molasses-lemon tang._