  Directions for Preparing Christmas Cookies. No. 1—BUTTER COOKIES.
Preparation: The butter is washed to take the salt out. Then butter, flour and sugar are mixed, yolks of eggs, arrack and almonds added and the dough rolled out to ¼ inch thick. Cut out with cookie cutters and bake to a light yellow color. Remarks: These cookies may be brushed with whites of eggs and dusted with sugar, cinnamon and almonds before they are baked. No. 2—HAZELNUT COOKIES.
Preparation: The ingredients are mixed into a smooth batter, rolled out thin, cut out in various designs and baked a nice yellow color. When done, spread with vanilla frosting. No. 3—KISSES.
Preparation: The sugar and whites of eggs are whipped to a stiff froth. The pan is spread with wax, little heaps of froth are put on and baked in a very moderate oven. No. 4—SAND COOKIES.
Preparation: Butter, sugar, yolks of eggs and 1 tablespoonful of water are stirred well, then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stiff enough to roll out. Cut it into squares, dust with sugar and cinnamon and bake. No. 5—ALMOND HEAPS.
Preparation: Stir the beaten whites of eggs with sugar ½ hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven. No. 6—ALMOND MACAROONS.
Preparation: The beaten whites of eggs and sugar are stirred ½ hour, then the almonds and corn starch are added. The cake tins are rinsed with cold water; put little heaps of the mixture on and bake in a medium oven to a golden yellow. No. 7—CHOCOLATE MACAROONS WITH ALMONDS.
Preparation: The almonds are blanched and cut into long strips, then they are stirred in the sugar and water over the fire until they become sugared. When this has cooled, stir in the chocolate and beaten whites of eggs. Grease the pans with a bacon rind, put little heaps of the batter on and bake in a medium oven. No. 8—CHOCOLATE MACAROONS WITH COCOANUT.
Preparation: Sugar and eggs are stirred well, then chocolate, cocoanut, cinnamon, lastly flour and baking powder added. Grease the pans with a bacon rind. Put little heaps of the batter on and bake in a slow oven. No. 9—WALNUT MACAROONS.
Preparation: The whites of eggs are beaten to a stiff froth, sugar is mixed in and stirred ½ hour, then walnuts and vanilla are added. Rinse the pans with cold water, place little heaps of the mixture on and bake in a medium oven. No. 10—FLAWNS.
For Sprinkling.
Preparation: The butter is stirred to a cream with sugar and the eggs, then work in flour and baking powder. Roll out the dough to the thickness of a knife, cut out designs, sprinkle with sugar, blanched and cut or ground almonds and cinnamon and bake in medium hot oven. The butter must be washed to take out the salt. No. 11—ALMOND PUFFS.
Preparation: The whites of eggs are beaten to a froth and stirred ½ hour with the sugar, grated lemon rind, almonds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven. No. 12—ALMOND STRAWS No. 1.
Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it. The bread board is floured, the dough rolled out to ½ inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color. No. 13—VANILLA STRAWS.
Preparation: The butter is washed to take out the salt, creamed and mixed with sugar, eggs and vanilla. Add the baking powder mixed with the flour. Roll out the dough on a well-floured board to ¼ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color. No. 14—ANISE COOKIES.
Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred ¼ hour, then gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color. No. 15—VANILLA FLAWNS.
Preparation: The eggs and sugar are stirred on the stove for ½ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color. No. 16—OATMEAL COOKIES No. 1.
Preparation: The lard and sugar are stirred well; oatmeal, hot water and the dissolved soda mixed in; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color. No. 17—OATMEAL COOKIES No. 2.
Preparation: The butter is rubbed to a cream; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color. No. 18—BROWN COOKIES No. 1.
Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color. No. 19—BUTTER COOKIES.
Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. No. 20—BROWN COOKIES No. 2.
Preparation: Rub the butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medium hot oven. No. 21—BROWN COOKIES No. 3.
Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake. No. 22—BROWN COOKIES No. 4.
Preparation: Mix well the melted lard, sugar, syrup, cinnamon, salt and sour milk in which the soda is dissolved; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. No. 23—BROWN COOKIES No. 5.
Preparation: Melt the lard and add sugar, molasses, baking soda, cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. No. 24—WHITE COOKIES No. 1.
Preparation: Cream the butter with sugar and yolks of eggs, then add almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and flour enough to make a stiff dough. Roll it out, cut out cooking and bake. No. 25—WHITE COOKIES No. 2.
Preparation: The sugar is dissolved in the rose water and brought to boil. Yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm, (not hot), then all the other ingredients are quickly mixed in and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. Remarks: Let the dough stand for a day before baking. No. 26—WHITE COOKIES No. 3.
Preparation: The butter is washed to remove the salt. The cold butter is cut into the flour and mixed with the hands, No. 27—BUTTER STRAWS WITH ALMONDS.
Preparation: Rub the butter to a cream with yolks of eggs. Then add the beaten whites of eggs, lemon rind and baking powder mixed with flour. The dough is rolled out, cut into strips and baked to a golden yellow color. No. 28—CHOCOLATE COOKIES.
Preparation: Rub the butter and sugar to a cream, add chocolate, almonds, eggs and vanilla, then baking powder mixed with flour and roll out the dough. Cut out the cookies with a tumbler or cutter and bake in a slow oven. Remarks: Cookies containing chocolate take more time for baking. No. 29—NUT CHOCOLATE COOKIES.
Preparation: The ingredients are mixed well and stirred, the flour added last, then this dough is rolled out and cut into strips or into disks with a tumbler and baked slowly. No. 30—MOLASSES COOKIES.
Preparation: The lard is melted and mixed with sugar, molasses, water, the soda dissolved in a little water, the cream of tartar, cinnamon, ginger, salt and enough flour added to make a stiff dough. Roll out, cut out cookies and bake. No. 31—COCOANUT DROP CAKES.
Preparation: The ingredients are mixed well and the flour stirred in last. With a teaspoon drop on well buttered pans and bake until light brown. No. 32—HICKORYNUT DROP CAKES.
Preparation: The butter is stirred to a cream and mixed with sugar and eggs. The soda is dissolved in the sour milk and added, also the vanilla, the nuts and the baking powder mixed with the flour. Little heaps of dough are placed on well buttered pans and baked in a slow oven. No. 33—SMALL HERMIT CAKES No. 1.
Preparation: Butter, sugar and eggs are stirred well. The soda dissolved in the molasses and mixed in; then add nuts, raisins, dates, cloves, cinnamon and flour. Grease the pans with a bacon rind, make little cakes the size of a walnut and bake in a slow oven. No. 34—SMALL HERMIT CAKES No. 2.
Preparation: The butter, eggs, sugar and currants are mixed well, soda dissolved in the molasses added, also cinnamon, cloves, nutmeg and enough flour to roll out the dough, being careful not to make it too stiff. Roll out thin, cut out with a cookie cutter or in strips and bake in a hot oven. No. 35—MOTHER’S COOKIES.
Preparation: Cream the butter with eggs and sugar, add the milk, lemon rind and baking powder mixed with the flour. Roll out quite thin, cut out cookies and bake to a golden yellow color. No. 36—PEANUT DROP CAKES.
Preparation: The butter, sugar and yolks of eggs are stirred to a cream; add the milk, nuts, salt, the beaten whites of eggs and baking powder mixed with the flour. With a teaspoon drop on well buttered pans, place a peanut on each and bake in a slow oven. No. 37—PEANUT STRAWS.
Preparation: The very cold butter is cut into the flour, sugar is added and quickly mixed with the hands. Beat the whites of eggs to a stiff froth and add it to the dough. Spread the dough into buttered pans, strew the peanuts on and bake the cake. When it has cooled, cut it into small equal strips. No. 38—SMALL PLAIN COOKIES.
Preparation: Butter, lard, eggs and sugar are stirred well. The soda is dissolved in the hot water and added, then salt and not too much flour. The dough should be rather soft; roll it out, cut out cookies, sprinkle with sugar and bake to a golden yellow color. No. 39—RAISIN CAKE.
Preparation: The butter, eggs and sugar are stirred well, raisins, walnuts, coffee, cinnamon, soda dissolved in the hot No. 40—GINGER SNAPS.
Preparation: Butter, lard, sugar and eggs are stirred well; baking soda dissolved in the sour milk, coffee, ginger, cinnamon, cloves added and flour to make a stiff dough. Roll it out, cut out the cookies with a tumbler and bake. No. 41—BROWN PEPPERNUTS No. 1.
Preparation: Sugar and butter are stirred to a cream, then all ingredients mixed in and lastly the flour. Make little heaps or nuts on buttered pans and bake them. No. 42—BROWN PEPPERNUTS No. 2.
Preparation: Preparation is the same as the one before, No. 41, Brown Peppernuts. The hartshorn salt is dissolved in the given quantity of rose water. No. 43—SUGAR PEPPERNUTS.
Preparation is the same as given under No. 41. No. 44—VANILLA STARS.
Preparation: The vanilla is crushed with the sugar, then yolks of eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll out the dough, make little stars and bake in medium hot oven. The board must be well-floured when rolling out the dough. No. 45—EGG CRACKNELS.
Preparation: The ingredients are mixed well with the hands, and the dough formed into small rings; these are dipped into beaten egg, then rolled in sugar and cinnamon and baked to a golden yellow color. Remarks: The eggs must be boiled 20 minutes. The yolks are chopped fine before working into the dough. The whites may be chopped, mixed with salt, pepper, oil and vinegar and used for garnishing green lettuce. No. 46—ALMOND BREAD.
Preparation: Sugar and eggs are stirred well, the other ingredients mixed in and lastly the baking powder mixed with the flour. Roll out the dough and bake. When done and still warm, cut into strips. No. 47—SPRINGELS.
Preparation: The sugar and eggs are beaten well. The ammonia is pulverized with a knife blade and added, then the flour. Roll out the dough and cut out small cookies, then bake in medium oven to a nice color. No. 48—PLAIN PEPPERNUTS.
Preparation: The sugar is stirred ½ hour with the eggs, then add cinnamon, cloves, pepper and the ammonia, pulverized with a knife blade. Stir in enough flour to make a stiff No. 49—ALMOND STRIPS No. 2.
Preparation: Sugar and eggs are stirred well, the almonds mixed in after they are cold, then flour to make a stiff dough. Roll it out and cut into small strips and bake. No. 50—HONEY CAKES.
Preparation: Melt the honey. Dissolve the potash in the rum and cover the dish. Then mix all the other ingredients with the honey, add the rum with the dissolved potash, and lastly the flour. Knead the dough 1 hour and set it in a warm place for 5 days. Then roll it out and bake it. When it is still warm, cut it into squares, oblongs or triangles. If you wish, you may cover them with a frosting, or with almonds and citron before baking. No. 51—COCOANUT KISSES.
Preparation: Beat the whites of eggs very stiff; add the sugar and beat well; add cream of tartar and vanilla and lastly the cocoanut. Drop from a spoon on a buttered tin and bake in a moderate oven one-half hour. No. 52—CINNAMON STARS.
Preparation: Stir the sugar, eggs and cinnamon together one hour; put six tablespoonfuls in a separate dish for frosting. To the remainder, add the grated, unblanched almonds; mix well; roll out upon a molding board strewn with flour and sugar; form with a star; frost; bake on buttered tins. No. 53—LADY FINGERS.
Preparation: Beat eggs and sugar stiff, add salt and flour; put the dough in a form 3 inches long and 2 inches wide, bake rapidly. It will also make a fine cake if baked in a buttered pan. |
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