HICKORY NUT KISSES
- 2 cups sugar
- 2 cups hickory nuts, chopped fine
- 6 egg whites
- 3 tablespoons flour
Beat egg whites lightly, add sugar, then nut kernels, lastly the flour. Drop on greased tins and bake in moderate oven. 350 degrees.
“BELSNICKEL” CHRISTMAS CAKES
- 1 cup sugar
- ½ cup melted butter
- 2 eggs
- 1½ cups flour
- ½ tsp. baking soda
- pinch of salt
Pour melted butter over sugar in a bowl and beat until smooth and creamy. Add the eggs, beating one at a time, into the mixture. Sift the baking soda thru the flour add the salt and add to the cake mixture. Stand the dough in a cold place for an hour. Roll out on floured board, quite thin. Cut into small rounds or other shapes. Sprinkle with sugar and bake in hot oven (400-f) for 10 minutes.
GINGER COOKIES—GINGERBREAD MEN
- ⅔ cup shortening
- ½ cup brown sugar
- 2 tsp. ginger
- 1 tsp. cinnamon
- ¼ tsp. cloves or allspice
- 1½ tsp. salt
- 1 egg
- ¾ cup molasses
- 3 cups flour, sifted
- 1 tsp. soda
- ½ tsp. baking powder
Cream together shortening, brown sugar, spices and salt. Add the egg, mix thoroughly. Add molasses and blend. Sift together twice the flour, soda, baking powder and add to the molasses mixture. Stir well and chill. Roll out a fourth of the dough at a time, on floured board to a little more than ⅛ inch thick. Cut with gingerbread man cutters or other shapes. Bake on greased cookie sheets in moderately hot (375-f) oven, 8 to 10 minutes. Cool before decorating.