CHAPTER 8

Cookies
ANNE’S COOKIES
Temperature: 375°F. Time: 12-15 minutes
lg cup shortening lf teaspoon baking soda
24 cup brown sugar 34 teaspoon baking powder
V4 teaspoon vanilla \4 teaspoon salt
1 egg, well beaten 4 tablespoons sour milk

114 cups sifted pastry flour lg cup raisins, chopped

Cream together the shortening, sugar and vanilla; add the
egg, well beaten. Add the sifted dry ingredients alternately with
the sour milk; add the chopped fruit. Drop by spoonfuls on an
oiled cookie sheet; bake in a moderate oven till done. Yield:
about 40 cookies.

APPLESAUCE COOKIES

Temperature: 400°F. Time: 10 minutes
lg cup shortening lg teaspoon cinnamon
1 cup brown sugar 14 teaspoon cloves
1 egg 1 teaspoon salt
2 cups sifted cake flour 1 cup thick, unsweetened
11% teaspoons baking powder applesauce
l4 teaspoon baking soda lg cup raisins, chopped

Cream together the shortening and the brown sugar; add the
unbeaten egg; blend till light. Add the sifted dry ingredients al-
ternately with the applesauce. Add the raisins. Drop by spoon-
fuls on an oiled cookie sheet. Bake on the top rack of a fairly hot
oven. Keep in a tin box for a day or two till the spice flavor is all
through the cookies. Yield: about 60 cookies.

RICH BROWN COOKIES

Temperature: 375°F. Time: 12-13 minutes
Y cup shortening 1 teaspoon ginger
4 cup molasses 1 teaspoon cinnamon
1 egg, well beaten lg teaspoon mace
214 cups sifted all-purpose Vg teaspoon baking soda
flour V4 teaspoon salt

Cream together the shortening and molasses. Add the well
beaten egg; beat until light. Add the sifted dry ingredients and
mix well. Chill the dough for two hours. Rollona floured board;