Cream butter, add remaining ingredients, spread on buttered sheets, and bake ten to fifteen minutes. Cut in squares as soon as taken from oven.
Mushroom Meringue
Make a round of meringue mixture size of a quarter. Shape stems by drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate oven. Remove from paper and press stems into bottom of rounds to resemble mushrooms.
Macaroons
- 1 cup almond paste
1 cup powdered sugar
3 egg whites
¼ teaspoon almond extract
Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. Bake on inverted dripping pan in a very slow oven. Remove from paper immediately.
Doughnuts
- 1¼ cups sugar
2 egg yolks
1 egg
1 teaspoon salt
1 cup milk
4½ cups flour
1 teaspoon soda
2 teaspoons cream of tartar
few gratings of nutmeg
Beat eggs; add sugar, dry ingredients sifted, and milk. Beat well. Add flour to make a soft dough. Chill over night if possible.