Betty Crocker picture cooky book
Part 3
_Voted the best oatmeal cooky ever tasted ... when sent to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The distinguishing molasses-lemon flavor was an idea from Mrs. Richard Nugent, Brooklyn, New York._
Mix together thoroughly ...
½ cup soft shortening ½ cup sugar ½ cup brown sugar 1 egg 1½ tsp. grated lemon rind 1½ tbsp. molasses ½ tsp. vanilla
Sift together and stir in ...
⅞ cup (¾ cup plus 2 tbsp.) _sifted_ GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt
Mix in ...
1½ cups rolled oats
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). 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 4 doz. 2½″ cookies.
PRETTY FOR PARTIES
_All you have to do—_to make Petticoat Tails match your color scheme: Tint the dough with a few drops of red food coloring and use rose flavoring for a pink party. Use wintergreen flavoring and a few drops of green coloring for a green party.
=MISCELLANEOUS= COOKIES
[Sidenote: Popular through the years ...]
SNICKERDOODLES
_Fun to say ... to sniff ... to eat!_
_Pat Roth of our Staff said, “It’s one of my happy childhood memories. My mother would be baking when we came home from school and we would have Snickerdoodles hot out of the oven with a glass of milk.”_
Mix together thoroughly ...
1 cup soft shortening 1½ cups sugar 2 eggs
Sift together and stir in ...
2¾ cups _sifted_ GOLD MEDAL Flour 2 tsp. cream of tartar 1 tsp. soda ½ tsp. salt
Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2″ cookies.
GOLD COOKIES
_Really awfully good ... and they use up those extra egg yolks!_
Mix together thoroughly ...
½ cup soft shortening 1½ cups sugar 4 egg yolks
Stir in ...
2 tbsp. milk 1 tsp. vanilla
Sift together and stir in ...
1½ cups _sifted_ GOLD MEDAL Flour ½ tsp. baking powder ¼ tsp. salt
Chill dough. Roll into balls the size of walnuts ... then roll balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place 3″ apart on ungreased baking sheet. Bake until golden brown ... but still soft.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 12 to 15 min.
AMOUNT: About 5 doz. 2″ cookies.
★ MOLASSES CRINKLES
_Thick, chewy, with crackled, sugary tops._
_When served at Mrs. Fred Fredell’s in St. Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies._
Mix together thoroughly ...
¾ cup soft shortening 1 cup brown sugar 1 egg ¼ cup molasses
Sift together and stir in ...
2¼ cups _sifted_ GOLD MEDAL Flour 2 tsp. soda ¼ tsp. salt ½ tsp. cloves 1 tsp. cinnamon 1 tsp. ginger
Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ cookies.
WASHBOARDS
_Coconut-taffy bars._
Mix together thoroughly ...
1 cup soft shortening (half butter) 2 cups brown sugar 2 eggs
Stir in ...
1 tsp. soda dissolved in ¼ cup hot water 1 tsp. vanilla
Sift together and stir in ...
4 cups _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. salt
Mix in ...
1 cup moist shredded coconut (cut up any long shreds)
Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we _do_ mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2″ × 3″ cookies.
=BAR= COOKIES
[Sidenote: Perennial favorites ... cut in squares or bars.]
=HOW TO MAKE BAR COOKIES= (preliminary steps on pp. 14-15)
BROWNIES ( (KEY) Recipe)
_Chewy, fudgy squares ... everyone loves them!_
Melt together over hot water ...
2 sq. unsweetened chocolate (2 oz.) ⅓ cup shortening
Beat in ...
1 cup sugar 2 eggs
Sift together and stir in ...
¾ cup _sifted_ GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt
Mix in ...
½ cup broken nuts
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
CHOCOLATE-FROSTED BROWNIES
_“Lickin’ good!” ... youngsters say._
Follow (KEY) recipe above—and spread cooled bars or squares before cutting with
MARIE’S CHOCOLATE ICING
Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup _sifted_ confectioners’ sugar (until icing will spread easily).
DAINTY TEA BROWNIES
_Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church._
Follow (KEY) recipe above—_except_ chop nuts _finely_ and spread dough in _two_ well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.
PLANTATION FRUIT BARS
_Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago._
Mix together thoroughly ...
¼ cup soft shortening ½ cup sugar 1 egg ½ cup molasses
Stir in ...
½ cup milk
Sift together and stir in ...
2 cups _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. soda ½ tsp. salt
Mix in ...
1 cup broken nuts 1 to 2 cups cut-up raisins or dates
Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (_see below_) and cut into bars.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 4 doz. 1″ × 2″ bars.
LEMON ICING (for Plantation Fruit Bars)
Gradually beat ½ cup _sifted_ confectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.
[Sidenote: Confection-like squares for special entertaining.]
DATE-AND-NUT SQUARES
_Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America._
Beat until foamy ...
2 eggs
Beat in ...
½ cup sugar ½ tsp. vanilla
Sift together and stir in ...
½ cup _sifted_ GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt
Mix in ...
1 cup cut-up walnuts 2 cups finely cut-up dates
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 16 2″ squares.
JEWELLED COOKIES
_Glowing with gems of spicy gumdrops (red and green for Christmas holidays)._
Beat until foamy ...
2 eggs
Beat in ...
1 cup sugar 1 tsp. vanilla
Sift together and stir in ...
1 cup _sifted_ GOLD MEDAL Flour ½ tsp. salt
Mix in ...
½ cup cut-up toasted blanched almonds ½ cup cut-up gumdrops (¼″)
Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
★ WALNUT SQUARES
_Almost candy ... so rich and nutty._
Beat until foamy ...
1 egg
Beat in ...
1 cup brown sugar ½ tsp. vanilla
Sift together and stir in ...
½ cup _sifted_ GOLD MEDAL Flour ½ tsp. salt ⅛ tsp. soda
Mix in ...
1 cup cut-up walnuts
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 16 2″ squares.
TUTTI-FRUTTI SURPRISES
_Like moist fruit cake ... full of good things._
Beat until foamy ...
2 eggs
Gradually beat in ...
1 cup _sifted_ confectioners’ sugar
Stir in ...
3 tbsp. shortening, melted
Sift together and stir in ...
¾ cup _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder 1 tsp. salt
Mix in ...
1 cup cut-up nuts 1 cup cut-up dates ¾ cup cut-up candied fruit
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
[Sidenote: Deliciously rich two-layer cookies.]
TOFFEE-NUT BARS ( (KEY) Recipe)
_Almond-coconut topping on melt-in-the-mouth crust._
BOTTOM LAYER
Mix together thoroughly ...
½ cup soft shortening (half butter) ½ cup brown sugar
Stir in ...
1 cup _sifted_ GOLD MEDAL Flour
Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 min.
ALMOND-COCONUT TOPPING
Beat well ...
2 eggs
Stir in ...
1 cup brown sugar 1 tsp. vanilla
Mix together and stir in ...
2 tbsp. GOLD MEDAL Flour 1 tsp. baking powder ½ tsp. salt
Mix in ...
1 cup moist shredded coconut 1 cup cut-up almonds (or other nuts)
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 25 min.
AMOUNT: About 2½ doz. 1″ × 3″ bars.
COCONUT-LEMON BARS
Follow (KEY) recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with
COCONUT-LEMON TOPPING
Beat well ...
2 eggs
Stir in ...
1 cup brown sugar 2 tbsp. lemon juice 1 tsp. grated lemon rind ½ tsp. salt
Mix in ...
1 cup moist shredded coconut 1 cup cut-up walnuts ½ cup cut-up raisins
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
★ JELL-MERINGUE-FILBERT BARS
_Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars._
Follow (KEY) recipe above for Bottom Layer—_except_ use _sifted_ confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with
MERINGUE-FILBERT TOPPING
Beat until stiff ...
2 egg whites
Beat in gradually ...
½ cup sugar ¼ tsp. cinnamon
Fold in ...
1 cup ground filberts (unblanched)
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
[Sidenote: Fruit fillings between nut-rich crumb crusts.]
FILLED BAR COOKIES ( (KEY) Recipe)
First, prepare desired filling (_see below_), and cool.
FOR CRUST
Mix together thoroughly ...
¾ cup soft shortening (part butter) 1 cup brown sugar
Sift together and stir in ...
1¾ cups _sifted_ GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt
Stir in ...
1½ cups rolled oats
Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 25 to 30 min.
AMOUNT: About 2½ doz. 1½″ × 2″ bars.
DATE BARS (Matrimonial Cake)
_These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul._
Follow (KEY) recipe above, using:
DATE FILLING
Mix together in saucepan ...
3 cups cut-up dates ¼ cup sugar 1½ cups water
Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.
PRUNE-ORANGE BARS
Follow (KEY) recipe above using
PRUNE-ORANGE FILLING
Mix together in saucepan ...
3 cups cut-up cooked prunes (drained) ½ cup sugar ½ cup orange juice 2 tbsp. lemon juice 2 tbsp. grated orange rind
Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.
DATE-APRICOT BARS
Follow (KEY) recipe above using
DATE-APRICOT FILLING
Mix together in saucepan ...
1 cup cut-up dates 2 cups mashed, cooked, dried apricots (drained) ½ cup sugar 2 tbsp. of the apricot juice
Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool.
★ HAZELNUT BARS
_Crusty, macaroony._
_Old-time German party cookies that keep beautifully._
Beat in top of double boiler until stiff ...
2 large egg whites
Beat in gradually ...
1 cup sugar
Fold in ...
1 tbsp. GOLD MEDAL Flour
Cook over boiling water 3 min., stirring constantly. Remove from over hot water.
Blend in ...
1 tsp. vanilla 1½ cups coarsely ground unblanched filberts (_hazelnuts_)
Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (_see Burnt Butter Icing, p. 18_).
TEMPERATURE: 350° (mod. oven).
TIME: Bake 15 to 20 min.
AMOUNT: 32 single bars, 1½″ × 2″.
=ROLLED= COOKIES
[Sidenote: Pat ’em, and roll ’em and sugar for tea.]
HOW TO MAKE ROLLED COOKIES (preliminary steps on pp. 14-15)
=Short cut=: instead of rolling it, drop dough and flatten with glass. See page 40.
★ SUGAR COOKIES ( (KEY) Recipe)
_Crispy, thin, flavorful._
Mix together thoroughly ...
1½ cup soft shortening (half butter) ¾ cup sugar 1 egg
Stir in ...
1 tbsp. milk or cream 1 tsp. flavoring (vanilla or lemon or a combination of the two)
Sift together and stir in ...
1¼ cups _sifted_ GOLD MEDAL Flour ¼ tsp. baking powder ¼ tsp. salt
Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.
TEMPERATURE: 425° (hot oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 5 doz. 2½″ cookies.
LEMON SUGAR COOKIES
Follow (KEY) recipe above—_except_ in place of vanilla, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.
NUT SUGAR COOKIES
Follow (KEY) recipe above—and mix into the dough 1 cup finely chopped nuts.
★ RICH SUGAR COOKIES
_Extra tender ... a flavor favorite!_
Follow (KEY) recipe above—_except_ use ½ cup sugar in place of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking powder.
CARAWAY COOKIES
Follow (KEY) recipe above—_except_ omit vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.
CHOCOLATE PINWHEELS
_Fascinating whirls of dark and light ... an unusual taste delight._
Follow (KEY) recipe above or recipe for Rich Sugar Cookies. Divide dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ × 12″. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter. Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased baking sheet. Bake.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 5 doz. 2″ cookies.
[Sidenote: Merrily we roll the dough ... for parties.]
BUTTER COOKIES ( (KEY) Recipe)
_Crisp, with the true buttery flavor, but not sweet._
Mix together thoroughly ...
1 cup soft butter ½ cup sugar 1 egg
Stir in ...
3 tsp. flavoring (vanilla, lemon, etc.)
Sift together and stir in ...
3 cups _sifted_ GOLD MEDAL Flour ½ tsp. baking powder almond or pecan halves
Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cooky. If glazed cooky is desired, brush mixture of 1 egg yolk and 2 tbsp. water over top of cookies before baking. Bake until they are delicately browned.
TEMPERATURE: 425° (hot oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 7 doz. 2″ cookies.
COOKIES FOR PARTIES
_Delightful for all sorts of special occasions._
Follow (KEY) recipe for Sugar Cookies on above, or (KEY) recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:
HEART COOKIES
_For special Valentines._
Cut with heart-shaped cutter. Brush lightly with a little beaten egg white. Then sprinkle with red sugar. Bake.
Cut round cookies. Place a tiny red candy heart in center of each. Bake.
Cut dough with two heart-shaped cutters, one smaller than the other. Lay a smaller heart on each of the larger ones and bake each pair as _one_ cooky. When baked, ice the smaller heart with red or pink icing.
CHERRY AND HATCHET COOKIES
_For George Washington’s Birthday._
Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron.
Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies.
PLACE CARDS OR FAVORS
_For children’s parties._
Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing.
FLOWER COOKIES
_For Easter, spring and summer parties._
Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers.
Make flower and rosette shapes by forcing the dough through a cooky press.
DECORATING ICING
Into 1 cup _sifted_ confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.)
COOKIES WITH FACES
_For Hallowe’en._
Follow recipe for soft molasses cookies such as Gingies on page 34. Tint the Decorating Icing (_above_) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair.
[Sidenote: Little taste-tempters in fascinating shapes.]
FILLED COOKIES ( (KEY) Recipe)
_Tender, creamy white turnovers hold luscious fillings._
Mix together thoroughly ...
½ cup soft shortening 1 cup sugar 2 eggs
Stir in ...
2 tbsp. thick cream 1 tsp. vanilla
Sift together and stir in ...
2½ cups _sifted_ GOLD MEDAL Flour ¼ tsp. soda ½ tsp. salt
Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (_below_) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 6 doz. 3″ cookies.
FILLED COOKIES IN FANCY SHAPES
Follow (KEY) recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (_see below_) on each ... covering up to edge. Place on the top pieces. Press edges together.
AMOUNT: 4 doz. 2½″ filled cookies.
POINSETTIAS
_A smart new favorite for the holidays._
Follow (KEY) recipe above—and roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly greased baking sheet. Cut with sharp knife from corners of each square almost to center (making 4 triangular sections in each square). In center, place 1 teaspoonful cooled Prune Filling (_below_). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.
(_See diagrams below._)
AMOUNT: About 5 doz. poinsettia cookies.
FIG BARS
_Plump with fruity filling._
Follow (KEY) recipe above—and roll one half of dough ⅛″ thick. Cut into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (_below_) on each strip lengthwise, covering only ½ of strip except for a ¼″ edge. Lift this edge up and stick it to filling. Quickly flop the uncovered half of strip over the filling, folding it under at edge. Seal the 2 edges together securely. With sharp knife, cut into bars 2″ long. Place 1″ apart on lightly greased baking sheet.
AMOUNT: 2 doz. 2″ bars.
[Sidenote: Luscious fruity fillings ... to suit every taste.]
RAISIN, FIG, _AND_ DATE FILLING
Mix together in saucepan ...
½ cup raisins, finely cut up ½ cup figs, finely cut up ½ cup dates, finely cut up ½ cup sugar ½ cup water 2 tbsp. lemon juice
Cook slowly, stirring constantly, until thickened (about 5 min.). Cool.
AMOUNT: Filling for 4 doz. filled cookies.
RAISIN, FIG, _OR_ DATE FILLING
In recipe above for Raisin, Fig, _and_ Date Filling, use 1½ cups raisins, _or_ figs, _or_ dates ... in place of the combination of the three.
PINEAPPLE FILLING
Mix together in saucepan ...
1 cup sugar 4 tbsp. GOLD MEDAL Flour
Stir in ...
1½ cups well drained crushed pineapple (no. 2 can) 4 tbsp. lemon juice 3 tbsp. butter ¼ tsp. nutmeg ¾ cup pineapple juice
Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.
AMOUNT: Filling for 4 doz. filled cookies.
PRUNE FILLING
Mix together in saucepan ...
1⅓ cups mashed cooked prunes (2 cups uncooked) ½ cup sugar 2 tbsp. lemon juice
Cook slowly, stirring constantly, until thickened (about 4 min.).
AMOUNT: Fills 5 doz. Poinsettias (p. 32).
★ HIS MOTHER’S OATMEAL COOKIES
_Crispy, nutty-flavored cookies ... sandwiched together with jelly or jam._