CHAPTER 21.
COOKIES.
Directions for Preparing Christmas Cookies.
No. 1—BUTTER COOKIES.
- 1 lb. of butter
- 1½ lbs. of flour
- 2 yolks of eggs
- 1 tbsp. of arrack or brandy
- ½ lb. of sugar
- ¼ lb. of blanched, ground almonds
- ¼ cup of chopped citron
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.
- ¾ lb. of sugar
- 4 eggs
- 1 lb. of flour
- 1½ tsps. of vanilla
- ½ lb. of ground hazelnuts
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.