PLAIN COOKIES
- ¾ cup butter,
- 3 eggs,
- 2½ cups Gold Medal Flour,
- 1½ cups sugar,
- 2 tablespoonfuls milk,
- 2 teaspoonfuls baking powder.
Roll thin.
Stir butter and sugar to cream, add beaten eggs, flour, sifted with the baking powder, and milk. Roll out thin and cut in circles.
GRAHAM WAFERS
- ½ cup butter or nut butter,
- 1 cup sugar,
- 1 egg,
- 1 teaspoonful bicarbonate soda,
- 2 tablespoonfuls milk,
- Graham Flour.
Beat the butter to a cream; add the egg and beat again until light. Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls of water and add it to the sugar mixture. Add the milk and work in sufficient graham flour—about three cupfuls to make a very stiff dough. Knead until the mixture will hold together. Roll into a very thin sheet and cut into two-inch squares. Lift carefully with a cake-turner, put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned—about eight minutes.
PEANUT SNAPS
- 1½ cups butter,
- 2 cups sugar,
- 6 eggs,
- 1½ pints Gold Medal Flour,
- ½ cup cornstarch,
- 1 teaspoonful baking powder,
- 1 teaspoonful extract lemon,
- ½ cup chopped peanuts mixed with
- ½ cup granulated sugar.
Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal Flour, cornstarch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin; bake in rather hot oven 8 to 10 minutes.