Rub butter and sugar to a cream; add spices and the eggs beaten light, then the flour with which the baking-powder has been sifted twice; lastly, the chopped currants. Roll out with quick, light strokes, cut into shapes and bake in a tolerably brisk oven. They are better the second day after baking than on the first.
Oatmeal cookies
Mix together four cupfuls of flour (into which you have sifted a teaspoonful of soda) and three cupfuls of oatmeal; add two cupfuls of powdered sugar, a cupful of melted butter, and a teaspoonful of salt. Moisten the mass with enough cold water to make a very stiff dough. Roll as thin as possible, cut into round cakes and bake. This will make a very large number of cookies, but they will keep well for weeks.
German almond cookies
The yolks of six eggs; one and a half cupfuls of sugar; three-quarters of a cupful of butter; one cupful of almonds, chopped; one tablespoonful of cinnamon; three cupfuls of flour. Beat well, drop small spoonfuls on a well-greased pan and bake lightly.
Sponge cookies
Beat the yolks of two eggs light with one cupful of sugar. When smooth, add the whites beaten to a standing froth, the juice of half a lemon, and, with quick, light strokes, a cupful of flour sifted twice with one teaspoonful of baking-powder and a little salt. Now, work in more flour until you have a “rollable” dough. Cut into shapes, and bake quickly in a floured shallow pan.
Lemon cookies
Cream two cupfuls of granulated sugar and one cupful of butter. Add three beaten eggs and flavor with lemon juice. Sift into the mixture enough flour to make the dough stiff enough to handle, roll thin, cut out and bake.