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.
- 1 cup of grated, sweet chocolate
- 1½ cups of sugar
- 4 eggs
- 12 tbsps. of ground walnuts
- 1 tsp. of cinnamon
- 1½ cups of flour
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.
- 1 cup of lard
- 1 cup of sugar
- 2 eggs
- 2 cups of good or best molasses
- ⅔ cup of hot water
- 2 tsps. of soda
- 1 tsp. of cream of tartar
- ½ tsp. of cinnamon
- ½ tsp. of ginger
- ½ tsp. of salt
- Flour enough to make a stiff dough
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.
- 5 eggs
- 2 cups of sugar
- ½ lb. of cocoanut
- 2 tsps. of baking powder
- 3 cups of flour