TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the [end of the book].

Betty Crocker
PICTURE Cooky Book

128 of the most
popular tested
recipes from her
collection ... with
70 “how-to-do” tips,
50 success pointers
and 175 illustrations

If you wish extra copies
of this book, send 25c
for each to: Betty Crocker,
General Mills,
Department 430,
623 Marquette Avenue,
Minneapolis 1, Minnesota.

This offer may be withdrawn without notice.
Copyright 1948, by General Mills, Inc. “Betty Crocker”, “Kitchen-tested”,
and “Breakfast of Champions”, are registered trade marks of General Mills.
Printed in U.S.A.

Dear Friend:

Here is our newest and fullest collection of cooky recipes ... our answer to thousands of requests from homemakers who have learned that everybody loves cookies! We give you many hints, shortcuts, and tricks that save you time and work ... everything that will make cooky-baking so easy for you.

In this book you’ll find every type of cooky—all the favorites our Staff has discovered in our years of testing in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. Why, we often spend weeks testing and perfecting just one single recipe! We make the recipe over and over again, but each time some one change is made that the Staff feels might improve it. In addition, we try out any suggestions from our homemaker-testers. Finally, when we’re positive we’ve got the best possible recipe, we release that recipe to you.

Now before you start to bake, be sure you look at the “how-to-do” pages immediately following. But you’ll find good help on every page—for we have included all the little secrets for success that we have been gathering for years! If you follow these suggestions and our simplified and exact recipes, we know you’ll agree with us that cooky-making is fun!

of General Mills

Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis.

We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room.

We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect!

Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here!

How to Get PERFECT Results from Recipes in this Book....

1 Read Recipe Carefully! Every word of it. And do be sure to see if there’s anything to be done before you start mixing ... like chopping nuts or melting chocolate.

2 Look at the Pictures! They give you “know how” you need for every step.

3 Turn on the Heat! If the cookies are to be baked immediately after mixing, see that the oven is heated to correct temperature.

4 Get Your Ingredients Together! Saves time and steps to have them all in one place.

5 Collect Utensils, Too! Gather together all you’ll need ... from the flour sifter to the baking pan.

6 Measure as Exactly as a Druggist follows a doctor’s prescription! Two minutes spent measuring carefully may save you hours of grief.

Use squares of paper when sifting, measuring, etc.

Use straight-edged knife for “leveling off.”

Cooking success is up to you!

If you’ll take pains to measure true,

Use Standard cups and spoons all the way.

And then level off—it’ll always pay!

Dry Measuring Cup has no rim ... 1-cup line is even with top. Use for any dry ingredients or shortening.

Liquid Measuring Cup ... has rim above the 1-cup line. Use for measuring any liquid ingredients.

Graduated Measuring Cups ... ¼, ⅓, ½, 1 cup. Use for part-cups of any dry ingredients or shortenings.

Measuring Spoons ... ¼, ½, and 1 teaspoon, 1 tablespoon. Use for less than ¼ cup of any ingredient.

HERE’S HOW WE MEASURE

1 Sift flour through large open sifter (to aerate it) onto square of paper before measuring.

2 Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up.

3 Level off cup with straight-edged knife. Don’t shake cup. This is important!

1 White Granulated Sugar needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup.

2 Brown Sugar. If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off.

3Confectioners’ Sugar. Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup.

Baking Powder, Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.

Fill measuring spoon. Level off with straight-edged knife.

Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.

Use “liquid” measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line on eye level.

EGGS

2 Medium	=	⅓ cup
2 Large	=	½ cup
3 Medium	=	½ cup
3 Large	=	⅔ cup

Eggs vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.

MEASURE THAT PAN!

Do keep a ruler handy, To measure pans it’s dandy. Place the rule across the top, Right size pan prevents a flop!

Square Pan ... 2″ to 2½″ deep.

Round Layer Pan ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan.

Oblong Pan ... 1½″ to 2½″ deep.

Tube-Center Pan 4″ deep.

Pie Pan ... measured from inside rim to outside rim.

Bread Loaf Pan 3½″ deep.

Cooky Sheet or Baking Sheet ... without sides.

Jelly Roll Pan or Baking Sheet ... with low sides (½″).

Choose the size pan that the recipe states

When baking bar cookies, bread, pies, or fine cakes.

Measure with care to get just the right size,

It makes quite a diff’rence ... you’ll soon realize!

Muffin Pan ... deep or shallow cups.

Casserole or Baking Dish ... with cover.

Individual Custard Cups ... set in shallow pan to bake.

Fluted Pudding Mold ... for steamed puddings, etc.

Roasting Pan ... with rack.

Round Pudding Mold ... for brown bread, plum puddings, and other steamed puddings.

SUGAR Fine white granulated sugar, unless otherwise specified in recipe.

This page gives the meaning of terms in this book! It’s here just to help you to be a Prize Cook!

SALT Cooking salt in cloth sacks. It is cheaper and stronger than table salt.

CHOCOLATE

Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state.

GOLD MEDAL FLOUR

Gold Medal “Kitchen-tested” Enriched Flour—the country’s most popular brand of all-purpose flour. Recipes in this book have been perfected for Gold Medal only.

EGGS

Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.

MILK

Fresh, sweet milk, unless otherwise indicated.

BUTTERMILK and SOUR MILK

May be used interchangeably. Too old milk has disagreeable flavor!

MOLASSES

Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.”

SPICES and FLAVORINGS

High quality always, for flavor and dependability.

WHEATIES

The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.”

ROLLED OATS

Either quick-cooking or regular (uncooked).

MOIST SHREDDED COCONUT

Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut.

BAKING POWDER

Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book.

COFFEE

The beverage—not uncooked ground coffee.

SHORTENING

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.

HOW TO PREPARE some special ingredients the quick, easy way!

Place it on waxed paper set in bowl over boiling water.

Place it in a small bowl set in a wire strainer over boiling water.

Remove melted chocolate from bowl or paper with rubber scraper.

PREPARING NUTS

Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how.

Broken Nuts: It’s quick and easy to break nuts with fingers into about ⅓-inch chunks.	Cut-Up Nuts: Cut with scissors (works better than knife) into about ¼-inch pieces.	Coarsely Chopped Nuts: Chop with long, straight knife. Hold point against cutting board, chop crisply through spread out nuts—swinging handle around in quarter circle.
TOAST NUTS: to be sure they will taste fresh. Heat through in moderate oven.

Finely Chopped Nuts: Chop same as for Coarsely Chopped, but into finer pieces.	Blanched Nuts: Drop shelled nuts into boiling water. Let stand 2 to 5 minutes (until skins are loosened). Pour off hot water, add some cold. Pinch each nut between thumb and finger to push off skins, and lay nuts on plate or paper toweling to dry.	Sliced or Slivered Nuts: First blanch ... then cut with very sharp knife while nuts are moist and warm.

	Ground Nuts: Use fine knife of food grinder for finely ground ... coarse knife for coarsely ground. Nuts should be dry.

PREPARING DRIED FRUITS

Seeded raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky.

Seedless raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor.

Plump seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out.

Cut up dates and other sticky fruits with wet scissors. Dip scissors in water occasionally.

Snip through long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly.

To tint shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper.

To cut citron or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.

EQUIVALENT WEIGHTS AND MEASURES

	NUTS IN SHELL	SHELLED NUTS
ALMONDS	1 lb. = 1 cup nut meats	1 lb. = 3½ cups nut meats
PECANS	1 lb. = 2¼ cups nut meats	1 lb. = 4 cups nut meats
PEANUTS	1 lb. = 2 cups nut meats	1 lb. = 3 cups nut meats
WALNUTS	1 lb. = 2 cups nut meats	1 lb. = 4 cups nut meats

	=		=		=		=
1 CUP WHOLE SHELLED NUTS		broken		cut-up		coarsely chopped minus 1 tbsp.		finely chopped ⅞ CUP

	WHOLE	PITTED	CUT-UP	FINELY CUT
DATES	1 lb. = 2¼ cups	2 cups	1¾ cups	1½ cups
PRUNES	1 lb. = 2⅓ cups	3½ cups (cooked)	3 cups (cooked)	2⅞ cups (cooked)
FIGS	1 lb. = 2¾ cups	——	2⅔ cups	2½ cups
RAISINS	15-oz. pkg. = 2¾ cups	——	2¾ cups	2½ cups

Some of the sweetest memories of Home are bound up with Mother’s Cooky Jar. Long after the spicy fragrance of her ginger cookies baking has faded into the years ... the thought of that ample cooky jar on the shelf will bring back vividly the old-time peace ... and comfort ... and security of Home. Every Home should have a cooky jar!

Hidden Treasures for the Toddlers
Monkey-Faced Cookies	[19]
Sugar Cookies	[30]
Molasses Crinkles	[25]
Peanut Butter Cookies	[40]
Brown Sugar Drops	[16]
Old-Time Cinnamon Jumbles	[20]
Washboards	[25]

“Tea-Off” with Cookies (for tea)
Stone Jar Molasses Cookies	[34]
Butter Cookies	[31] and [43]
Lemon Sugar Cookies	[30]
Chocolate Pinwheels	[30]
Petticoat Tails	[24]
New Northland Cookies	[23]
Dainty Tea Brownies	[26]
Thumbprint Cookies	[41]
English Tea Cakes	[41]
Lemon Snowdrops	[41]
3-in-1 Jumbles	[20]
Macaroons	[21]

For Hungry Home-Comers
Hermits	[17]
Gingies	[34]
Busy-Day Nut Drops	[16]
Snickerdoodles	[25]
Chocolate Cream Drops	[18]
Oatmeal Drop Cookies	[19]
Spiced Prune Drops	[17]
Wheaties Drop Cookies	[17]

Lunch Box Surprises (taste-thrillers all!)
Salted Peanut Cookies	[16]
Brownies	[26]
Monkey-Faced Cookies	[19]
Applesauce Cookies	[17]
Fig Bars	[32]
Plantation Fruit Bars	[26]
Tutti-Frutti Surprises	[27]
Glazed Orange Jumbles	[20]
Prune-Orange Bars	[29]

Put a “Lift” in Simple Desserts
Brazil or Pecan Jumbles	[20]
Coconut Cream Drops	[18]
Chocolate Refrigerator Cookies	[22]
Orange-Almond Refrigerator Cookies	[22]
Butterscotch Cookies with Burnt Butter Icing	[18]
Date-Apricot Bars	[29]

Picnic Stars (under any skies)
Chocolate Cream Drops	[18]
Oatmeal Refrigerator Cookies	[24]
Coconut-Lemon Bars	[28]
Frosted Gingies	[34]
Fruit-and-Nut Drops	[18]
Filled Cookies	[32]
Peanut Macaroons	[21]

Say “MERRY CHRISTMAS” with Cookies
Holiday Fruit Cookies	[16]
Berliner Kranser	[42]
Poinsettias	[32]
Zucker Hütchen (“Little Sugar Hats”)	[38]
Scotch Shortbread	[39]
Hazelnut Bars	[29]
Mandel Kager (“Almond Cookies”)	[42]
Lebkuchen	[38]
Nurnberger	[38]
Merry Christmas Cookies (Dark and Light)	[37]
Spritz	[43]
Jelly-Meringue-Filbert Bars	[28]
Almond Wreaths	[43]
Finska Kakor (“Finnish Cakes”)	[39]
Sandbakelser (“Sand Tarts”)	[39]
Almond Crescents	[41]

Quick Cure for Homesickness (send plenty to divvy up)
Date-and-Nut Squares	[27]
Hermits	[17]
Chocolate Chip Cookies	[20]
Filled Cookies	[32]
Date-Apricot Bars	[29]
Chocolate-Frosted Brownies	[26]
Ginger Creams	[19]
His Mother’s Oatmeal Cookies	[33]

Fun for the Youngsters (“tricks or treats” for Hallowe’en)
Animal Cookies	[37]
Wheaties-Coconut Macaroons	[21]
Cookies with Faces	[31]
Decorated Party Cookies (place cards, etc.)	[31]
Jewelled Cookies	[27]
Chocolate Cream Drops	[18]
Chocolate Pinwheels	[30]
Gingerbread Boys	[34]

Bedtime Snacks (for light refreshment)
Brown Sugar Drops	[16]
Sugar Jumbles	[20]
Coffee-and-Spice Drops	[17]
Ginger Refrigerator Cookies	[23]
Gold Cookies	[25]
Honey Peanut Butter Cookies	[40]
Coconut Jumbles	[20]
Mincemeat Cookies	[17]
Date-Oatmeal Cookies	[40]

Beau-Catchers (and Husband-Keepers)
Date-and-Nut Squares	[27]
Ginger Creams	[19]
Chocolate-Frosted Brownies	[26]
His Mother’s Oatmeal Cookies	[33]
Nut Sugar Cookies	[30]
Date-Nut Refrigerator Cookies	[22]
Matrimonial Cake (Date Bars)	[29]
Chocolate Chip Cookies	[20]
Toffee-Nut Bars	[28]

Say It with Cookies (for birthdays, sick friends, etc.)
Russian Tea Cakes	[42]
Butter Fingers	[41]
Walnut Squares	[27]
Little Sugar Hats	[38]
Filled Cookies in Fancy Shapes	[32]
Almond Wreaths	[43]
Orange-Chocolate Chip Cookies	[20]
Rich Sugar Cookies	[30]

CLIP AND FILE at end of this chapter new cooky recipes from Gold Medal ads and from recipe folders in every sack of Gold Medal Flour.

“Cooky Shines”

Won’t you come into our Kitchen and join us in our “Cooky Shines?” That used to mean tea parties—but it’s what we call our Staff sessions of cooky baking. We have lots of fun trying out all the delicious cookies that come to us from many lands. I’d like to show you some of the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You’ll see many varieties in the color picture on the next page. Please take a look—then turn back.

New, Easy, Double-Quick Way

Don’t all those cookies look tempting? And they’re ever so easy to make! For we’ve worked out a new simplified method—a double-quick method! Takes less than half the usual mixing time! Would you like to know the secret? Then turn to the step-by-step pictures following. Imagine you are standing right beside one of our Staff while she makes cookies. Could anything be easier? There’s no laborious creaming, no separate beating of eggs, only one bowl! Just a few simple basic steps.

More and Better Help

Now turn to the recipe pages, and have the fun of making the many different types of cookies. You’ll find all the little pointers you would notice if you were right in our kitchen. For instance, there’s a brand-new feature which I think will be a big help to you. We tell how to judge when the cookies are done. And don’t miss the recipes marked with a ★! They are special favorites with our Staff!

The “Key” Recipe Makes You Master of Many

You’ll love the new plan of key recipes with variations. When you master the key (

) recipe you’ll automatically know how to make several different kinds of cookies. And notice that each recipe calls for our all-purpose Gold Medal “Kitchen-tested” Enriched Flour. This is to safeguard your results.

Because you see, every recipe has been developed with and for this particular flour—and tested in representative homes—with Gold Medal. It gives that moist, full-flavored quality everyone wants in cookies.

Recipes Fit the Needs

The recipes are given in practical amounts for average families. Those for everyday cookies, and holiday cookies that keep well, make enough so you won’t have to bake too often. Recipes for the richer, dainty cookies make enough for special occasions.

Happy Memories

We’ve tried to include all the hints, shortcuts and tricks that save you time and work so you can delight your family with new treats each week. Cookies bring such a big reward in cheer and satisfaction! They make hospitality so easy! Invite your friends to join you for “Cooky Shines” in your kitchen and you’ll be giving them happy memories they’ll all cherish as long as they live!

★ 1 Place-Card Cookies
★ 2 Gingerbread Boys, Boy and Girl and Animal Cookies
★ 3 Date-Nut Squares (wrapped), Toffee-Nut Bars
★ 4 Peanut Butter Cookies
★ 5 Above star: Chocolate Cream Drop, Date-Nut Square, Matrimonial Cooky
Below star: Toffee-Nut Bar, Hermit
★ 6 Left: Sugar Cookies
Right: Chocolate Chip Cookies
★ 7 Hermits
★ 8 Cookies for Parties: Hatchets, Flowers, Hearts
★ 9 Outer ring: Flower-shaped Butter Cookies
Second ring: Scotch Shortbread
Third ring: Frosted Chocolate Cream Drops with Thumbprint Cookies
Centered: Coconut Macaroons with leaf-shaped Butter Cookies
★ 10 Chocolate Chip Cookies
★ 11 Chocolate Cream Drops
★ 12 Left to right: Date-Nut Squares, Butterscotch Cookies with Burnt Butter Icing, Brownies, Filled Cookies, Chocolate Refrigerator Cookies

COOKIES

LEARN THE “A-B-C’s” HERE ...

BEFORE YOU START

THIS....

1 Select baking sheets (cooky sheets or pans) as indicated in each recipe. Heavy or double sheets (two sheets of the same size placed one on top of the other) prevent cookies from browning on the bottom too much and too quickly.

2 If pan with sides is used for cooky sheet, turn it upside-down and bake cookies on the bottom ... (insures even browning). Grease cool pans as indicated in recipes ... with unsalted shortening.

3 Mix thoroughly the softened shortening, sugar, and eggs—also any molasses, syrup, or melted chocolate in the recipe.

4 Stir in the liquid and flavoring. (A few recipes indicate that liquid and flour mixture should be added alternately.)

... AND THE REST IS EASY!

5 Sift together and stir in the flour, salt, and leavening (baking powder or cream of tartar and soda)—also any spices in the recipe. Then, mix in any fruit or nuts.

6 Chill dough, if indicated in recipe, to make it easy to handle. Then shape dough for different types of cookies as directed in the recipe. Place on prepared pans.

7 Bake. Place pan on rack in center of oven. If cooky tops do not brown properly, move to a higher rack for last few minutes. Pans should be narrower, shorter than oven (to leave a 1″ space for circulation of heat).

8 Look at cookies when minimum baking time is up. As soon as they are done (according to recipe), remove from oven. With a wide spatula, slip off baking sheet or out of pan onto wire rack to cool (as recipe directs).

Store cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover. Keep soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently.	Where to Find: Drop Cookies [16]-[21] Refrigerator Cookies [22]-[24] Miscellaneous Cookies [25] Bar Cookies [26]-[29] Rolled Cookies [30]-[39] Molded Cookies [25], [40]-[42] Press Cookies [43]
Drop Cookies	[16]-[21]
Refrigerator Cookies	[22]-[24]
Miscellaneous Cookies	[25]
Bar Cookies	[26]-[29]
Rolled Cookies	[30]-[39]
Molded Cookies	[25], [40]-[42]
Press Cookies	[43]

DROP COOKIES

“Quickies” busy
mothers love to make.

HOW TO MAKE DROP COOKIES (preliminary steps on pp. [14]-[15])

1 It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan.

2 Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough.

BROWN SUGAR DROPS (

Recipe) Soft, chewy. Wonderful brown sugar flavor.

Mix together thoroughly ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

½ cup sour milk or buttermilk

Sift together and stir in ...

3½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.

★ HOLIDAY FRUIT COOKIES

Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality.

recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″.

SALTED PEANUT COOKIES

These tempting peanut crunches are always a favorite both with children and grown-ups.

recipe above—except in place of the 3½ cups flour, stir in 2 cups sifted flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.

BUSY-DAY NUT DROPS

Easy budget-savers. One of our home testers calls these her “wash day” cookies.

recipe above—and mix into the dough 1 cup cut-up nuts.

BUSY-DAY COCONUT DROPS

recipe above—and mix into the dough 1 cup moist shredded coconut.

“Cozies” from the cooky jar.

COFFEE-AND-SPICE DROPS (

Recipe) Intriguing flavors from the Far East.

Mix together thoroughly ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

½ cup cold coffee

Sift together and stir in ...

3½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HERMITS

Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always first choice with her little girls.

recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.

Wash them and spread out in a flat pan. Cover the pan and heat slowly in a moderate oven.

To get full flavor from seedless raisins, cut them in two with scissors after plumping.

MINCEMEAT COOKIES

Extra quick, no extra fruits needed ... they are in the mincemeat.

recipe above—and mix into the dough 2 cups well drained mincemeat.

SPICED PRUNE DROPS

recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.

APPLESAUCE COOKIES

Yummy applesauce cake in cooky form.

recipe above—except add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.

WHEATIES DROP COOKIES

Treats for young champions.

Mix together thoroughly ...

1 cup soft shortening
1 cup sugar
2 eggs

Stir in ...

1 cup sour milk

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves

Stir in ...

¾ cup coarsely chopped nuts
1 cup cut-up raisins

Fold in ...

3 cups WHEATIES

Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 5 doz. 2½″ cookies.

Some of grandmother’s prize cooky favorites.

OLD-FASHIONED SOUR CREAM DROPS (

Recipe)

Soft, tender, cream-rich.

Mix together thoroughly ...

½ cup soft shortening
1½ cups sugar
2 eggs

Stir in ...

1 cup thick sour cream
1 tsp. vanilla

Sift together and stir in ...

2¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. baking powder
½ tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 425° (hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them.

recipe above—except use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with

Use freshly soured cream for good flavor. Buy it from the dairy. Or sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup sweet cream.

BURNT BUTTER ICING

Melt 4 tbsp. butter until golden brown. Blend in 1 cup sifted confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.

AMOUNT: Icing for about 30 cookies.

to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls.

COCONUT CREAM DROPS

recipe above—except mix into the dough 1 cup moist shredded coconut.

CHOCOLATE CREAM DROPS

recipe above—except stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with

CHOCOLATE ICING

Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups sifted confectioners’ sugar. Thin with cream to make glossy and easy to spread.

AMOUNT: Icing for about 30 cookies.

FRUIT-AND-NUT DROPS

recipe above—except sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.

NOTE: The spices may be omitted.

Molasses ’n’ spice, my how nice!

★ GINGER CREAMS Fluffy ginger cakes ... topped with creamy white icing.

They bring memories of a real farm home near Owatonna, Minnesota, where children trooped to the cooky jar after chores were done. Mildred Bennett (now Mrs. Axel Anderson), who was honored one year as national 4-H girl, brought us this recipe when she was a member of our staff.

Mix together thoroughly ...

¼ cup soft shortening
½ cup sugar
1 small egg
½ cup molasses

Stir in ...

1 tsp. soda dissolved in ½ cup hot water

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. salt
1 tsp. ginger
½ tsp. nutmeg
½ tsp. cloves
½ tsp. cinnamon

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (below.)

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 7 to 8 min.

AMOUNT: About 4 doz. 2″ cookies.

QUICK CREAM ICING

Delicious, creamy-tasting topping ... ideal for Ginger Creams and other festive cookies.

Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).

OATMEAL DROP COOKIES

Chewy ... with a hint of molasses.

We created this recipe in our test kitchen for the little daughter of a famous actress, and for all little children.

Mix together thoroughly ...

½ cup soft shortening
1¼ cups sugar
2 eggs
6 tbsp. molasses

Sift together and stir in ...

1¾ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon

Stir in ...

2 cups rolled oats
½ cup cut-up nuts
1 cup cut-up raisins

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ MONKEY-FACED COOKIES

You’ll be amused by the droll faces.

In an antique shop, pasted on the under side of a drawer in an old table, a radio friend of Fultonville, New York, discovered this recipe written in faded ink in old-fashioned script: “for Elsa.”

Mix together thoroughly ...

½ cup soft shortening
1 cup brown sugar
½ cup molasses

Stir in ...

½ cup sour milk or buttermilk
1 tsp. vinegar

Sift together and stir in ...

2½ cups sifted GOLD MEDAL Flour
1 tsp. soda
½ tsp. salt
½ tsp. ginger
½ tsp. cinnamon

Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ cookies.

Easy to “jumble up” in a hurry!

SUGAR JUMBLES (

Recipe) Little sugar cakes of old-time goodness.

Mix together thoroughly ...

½ cup soft shortening (part butter)
½ cup sugar
1 egg
1 tsp. vanilla

Sift together and stir in ...

1⅛ cups sifted GOLD MEDAL Flour
¼ tsp. soda
½ tsp. salt

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 3 doz. 2″ cookies.

COCONUT JUMBLES

recipe above—and mix into the dough 1 cup moist shredded coconut.

★ CHOCOLATE CHIP COOKIES

The glamorous Toll House cookies ... first introduced to American homemakers in 1939 through my series of radio talks on “Famous Foods from Famous Eating Places.”

recipe above—except in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).

ORANGE-CHOCOLATE CHIP COOKIES

Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.

3-IN-1 JUMBLES

Choco-nut ... coco-nut ... date-nut.

recipe above—and divide dough into three parts. Choco-Nut: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. Coco-Nut: To another part, add ½ cup moist shredded coconut. Date-Nut: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.

GLAZED ORANGE JUMBLES

Double-orange flavor.... Sure to win favor.

recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).

BRAZIL OR PECAN JUMBLES

recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.

OLD-TIME CINNAMON JUMBLES

Made with buttermilk ... soft and cake-like.

“So easy ... that making them is a thrill for the girls in the Home Economics classes each year,” according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!

Mix together thoroughly ...

½ cup soft shortening (part butter)
1 cup sugar
1 egg

Stir in ...

¾ cup buttermilk
1 tsp. vanilla

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 4 doz. 2″ cookies.

Party specialties in answer to requests.

COCONUT MACAROONS (

Recipe) Moist, chewy, chock-full of coconut.

Beat until fluffy (only ½ min.) ...

½ cup egg whites

Stir in ...

1¼ cups sugar
¼ tsp. salt
½ tsp. vanilla

Blend in ...

2½ cups moist shredded coconut

Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (Illustrated directions at bottom of page tell how to remove macaroons from paper easily.) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 15 to 18 min.

AMOUNT: About 2½ doz. 1½″ macaroons.

CHOCOLATE-COCONUT MACAROONS

recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted.

CHERRY-COCONUT MACAROONS

recipe above—and add ½ cup chopped candied cherries.

ALMOND MACAROONS

Soften with hands ...

1 lb. almond paste (bought from bakery or made from recipe below)

Work in ...

2 cups sugar
¼ tsp. salt
4 tbsp. GOLD MEDAL Flour
⅔ cup sifted confectioners’ sugar
⅔ cup egg whites, unbeaten

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 18 to 20 min.

AMOUNT: About 5 doz. 2″ macaroons.

ALMOND PASTE (1 lb.)

Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups sifted confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.

Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.

WHEATIES-COC’N’T MACAROONS

recipe above—except, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.

PEANUT MACAROONS

Thin, wafery.

Beat until lemon-colored (5 min.) ...

1 egg (large)

Gradually beat in ...

⅔ cup sugar
1 tsp. water

Mix together and gently fold in ...

1 tbsp. GOLD MEDAL Flour
⅓ tsp. salt
⅓ tsp. baking powder

Add and mix just enough to blend in ...

1⅓ cups finely ground roasted peanuts (1 cup shelled, brown husks removed)

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 14 to 15 min.

AMOUNT: About 3 doz. 2″ macaroons.

REFRIGERATOR COOKIES

Mix when
convenient ...

HOW TO MAKE REFRIGERATOR COOKIES (preliminary steps on pp. [14]-[15])

1 Press and mold with hands into a long roll, even and smooth, and as big around as you want your cookies to be.

2 Wrap in waxed paper ... twisting ends to hold the roll in shape. Or press into a waxed cardboard carton (butter or ice cream carton).

3 Chill roll of dough until it is firm enough to slice easily. To speed up chilling, place in freezing compartment.

4 Slice with a thin knife, very sharp, to insure neat slices with uncrumbled edges. Return unused dough to refrigerator so it can remain stiff.

REFRIGERATOR COOKIES (

Recipe)

Melt-in-the-mouth, rich, and crispy.

Mix together thoroughly ...

1 cup soft shortening
½ cup sugar
½ cup brown sugar
2 eggs

Sift together and stir in

2¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
[*]2 to 3 tsp. cinnamon

*Or use 1½ tsp. vanilla (add with eggs).

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 6 to 8 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ NUT REFRIGERATOR COOKIES

Nut-lovers really go for these cookies.

recipe above—and mix into dough ½ cup cut-up blanched almonds or black walnuts or other nuts.

DATE-NUT REFRIGERATOR COOKIES

recipe above—using both cinnamon and vanilla. Mix into dough ½ cup finely chopped nuts and ½ cup finely cut dates.

ORANGE-ALMOND REFRIGERATOR COOKIES

recipe above—but omit cinnamon. Stir 1 tbsp. grated orange rind into shortening mixture. Mix into dough ½ cup cut-up blanched almonds.

CHOCOLATE REFRIGERATOR COOKIES

recipe above—but omit the cinnamon. Blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

for an elegant dessert: Make a roll by arranging the chocolate or ginger cookies (see p. [23]) side by side with sweetened whipped cream between. Spread whipped cream over top and sides of roll. Chill 6 to 8 hr. Slice diagonally for gaily striped servings.

... slice and bake when convenient.

GINGER REFRIGERATOR COOKIES

Gingery favorites in jig-time!

Mix together thoroughly ...

1 cup soft shortening
1 cup sugar
2 eggs
½ cup black molasses

Sift together and stir in ...

4½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tbsp. ginger (3 tsp.)

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 9 doz. 2½″ cookies.

★ NEW NORTHLAND COOKIES

Crunchy, flavorful shortening-savers.

Languid days on the St. Lawrence; the pink, rocky cliffs and blue icebergs of Labrador; and afternoon tea on deck. Such are the memories these cookies bring to Ruth G. Anderson of our Staff who brought back the recipe after a cruise to the Northland.

Mix together thoroughly ...

6 tbsp. soft shortening (part butter)
1 cup brown sugar

Stir in ...

¼ cup cold water

Sift together and stir in ...

1¾ cups sifted GOLD MEDAL Flour
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon

Mix in ...

½ cup cut-up blanched almonds

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 6 to 8 min.

AMOUNT: About 4 doz. 2½″ cookies.

Snip off and bake ... for unexpected guests.

★ PETTICOAT TAILS

Richly delicate and dainty.

This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Petits Gateaux Tailles” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scotch and English—“Petticoat Tails.”

Mix together thoroughly ...

1 cup soft butter
1 cup sifted confectioners’ sugar
1 tsp. flavoring (vanilla, almond, wintergreen or rose)

Sift together and stir in ...

2½ cups sifted GOLD MEDAL Flour
¼ tsp. salt

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2″ cookies.

OATMEAL REFRIGERATOR COOKIES

Nice and chewy, with a molasses-lemon tang.

Voted the best oatmeal cooky ever tasted ... when sent to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The distinguishing molasses-lemon flavor was an idea from Mrs. Richard Nugent, Brooklyn, New York.

Mix together thoroughly ...

½ cup soft shortening
½ cup sugar
½ cup brown sugar
1 egg
1½ tsp. grated lemon rind
1½ tbsp. molasses
½ tsp. vanilla

Sift together and stir in ...

⅞ cup (¾ cup plus 2 tbsp.) sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt

Mix in ...

1½ cups rolled oats

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 4 doz. 2½″ cookies.

PRETTY FOR PARTIES

to make Petticoat Tails match your color scheme: Tint the dough with a few drops of red food coloring and use rose flavoring for a pink party. Use wintergreen flavoring and a few drops of green coloring for a green party.

MISCELLANEOUS COOKIES

Popular through
the years ...

SNICKERDOODLES

Fun to say ... to sniff ... to eat!

Pat Roth of our Staff said, “It’s one of my happy childhood memories. My mother would be baking when we came home from school and we would have Snickerdoodles hot out of the oven with a glass of milk.”

Mix together thoroughly ...

1 cup soft shortening
1½ cups sugar
2 eggs

Sift together and stir in ...

2¾ cups sifted GOLD MEDAL Flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2″ cookies.

GOLD COOKIES

Really awfully good ... and they use up those extra egg yolks!

Mix together thoroughly ...

½ cup soft shortening
1½ cups sugar
4 egg yolks

Stir in ...

2 tbsp. milk
1 tsp. vanilla

Sift together and stir in ...

1½ cups sifted GOLD MEDAL Flour
½ tsp. baking powder
¼ tsp. salt

Chill dough. Roll into balls the size of walnuts ... then roll balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place 3″ apart on ungreased baking sheet. Bake until golden brown ... but still soft.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 12 to 15 min.

AMOUNT: About 5 doz. 2″ cookies.

★ MOLASSES CRINKLES

Thick, chewy, with crackled, sugary tops.

When served at Mrs. Fred Fredell’s in St. Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.

Mix together thoroughly ...

¾ cup soft shortening
1 cup brown sugar
1 egg
¼ cup molasses

Sift together and stir in ...

2¼ cups sifted GOLD MEDAL Flour
2 tsp. soda
¼ tsp. salt
½ tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ cookies.

WASHBOARDS

Coconut-taffy bars.

Mix together thoroughly ...

1 cup soft shortening (half butter)
2 cups brown sugar
2 eggs

Stir in ...

1 tsp. soda dissolved in ¼ cup hot water
1 tsp. vanilla

Sift together and stir in ...

4 cups sifted GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. salt

Mix in ...

1 cup moist shredded coconut (cut up any long shreds)

Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we do mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2″ × 3″ cookies.

BAR COOKIES

Perennial favorites ...
cut in squares or bars.

HOW TO MAKE BAR COOKIES (preliminary steps on pp. [14]-[15])

1 Spread dough in greased pan and bake as directed.

2 Cut into squares or bars when slightly cool.

3 Remove from the pan with a wide spatula.

BROWNIES (

Recipe) Chewy, fudgy squares ... everyone loves them!

Melt together over hot water ...

2 sq. unsweetened chocolate (2 oz.)
⅓ cup shortening

Beat in ...

1 cup sugar
2 eggs

Sift together and stir in ...

¾ cup sifted GOLD MEDAL Flour
½ tsp. baking powder
½ tsp. salt

Mix in ...

½ cup broken nuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 30 to 35 min.

AMOUNT: 16 2″ squares.

CHOCOLATE-FROSTED BROWNIES

“Lickin’ good!” ... youngsters say.

recipe above—and spread cooled bars or squares before cutting with

MARIE’S CHOCOLATE ICING

Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup sifted confectioners’ sugar (until icing will spread easily).

DAINTY TEA BROWNIES

Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church.

recipe above—except chop nuts finely and spread dough in two well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.

PLANTATION FRUIT BARS

Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago.

Mix together thoroughly ...

¼ cup soft shortening
½ cup sugar
1 egg
½ cup molasses

Stir in ...

½ cup milk

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. soda
½ tsp. salt

Mix in ...

1 cup broken nuts
1 to 2 cups cut-up raisins or dates

Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (see below) and cut into bars.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 25 to 30 min.

AMOUNT: 4 doz. 1″ × 2″ bars.

LEMON ICING (for Plantation Fruit Bars)

Gradually beat ½ cup sifted confectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.

Confection-like squares for special entertaining.

DATE-AND-NUT SQUARES

To sugar confection-like Date-and-Nut Squares (left) ... dip in confectioners’ sugar and shake.

Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America.

Beat until foamy ...

2 eggs

Beat in ...

½ cup sugar
½ tsp. vanilla

Sift together and stir in ...

½ cup sifted GOLD MEDAL Flour
½ tsp. baking powder
½ tsp. salt

Mix in ...

1 cup cut-up walnuts
2 cups finely cut-up dates

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 25 to 30 min.

AMOUNT: 16 2″ squares.

JEWELLED COOKIES

Glowing with gems of spicy gumdrops (red and green for Christmas holidays).

Beat until foamy ...

2 eggs

Beat in ...

1 cup sugar
1 tsp. vanilla

Sift together and stir in ...

1 cup sifted GOLD MEDAL Flour
½ tsp. salt

Mix in ...

½ cup cut-up toasted blanched almonds
½ cup cut-up gumdrops (¼″)

Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 30 to 35 min.

AMOUNT: 16 2″ squares.

★ WALNUT SQUARES

Almost candy ... so rich and nutty.

Beat until foamy ...

1 egg

Beat in ...

1 cup brown sugar
½ tsp. vanilla

Sift together and stir in ...

½ cup sifted GOLD MEDAL Flour
½ tsp. salt
⅛ tsp. soda

Mix in ...

1 cup cut-up walnuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 25 to 30 min.

AMOUNT: 16 2″ squares.

TUTTI-FRUTTI SURPRISES

Like moist fruit cake ... full of good things.

Beat until foamy ...

2 eggs

Gradually beat in ...

1 cup sifted confectioners’ sugar

Stir in ...

3 tbsp. shortening, melted

Sift together and stir in ...

¾ cup sifted GOLD MEDAL Flour
1½ tsp. baking powder
1 tsp. salt

Mix in ...

1 cup cut-up nuts
1 cup cut-up dates
¾ cup cut-up candied fruit

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 30 to 35 min.

AMOUNT: 16 2″ squares.

Deliciously rich two-layer cookies.

TOFFEE-NUT BARS (

Recipe) Almond-coconut topping on melt-in-the-mouth crust.

BOTTOM LAYER

Mix together thoroughly ...

½ cup soft shortening (half butter)
½ cup brown sugar

Stir in ...

1 cup sifted GOLD MEDAL Flour

Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with

TEMPERATURE: 350° (mod. oven). TIME: Bake 10 min.

ALMOND-COCONUT TOPPING

Beat well ...

2 eggs

Stir in ...

1 cup brown sugar
1 tsp. vanilla

Mix together and stir in ...

2 tbsp. GOLD MEDAL Flour
1 tsp. baking powder
½ tsp. salt

Mix in ...

1 cup moist shredded coconut
1 cup cut-up almonds (or other nuts)

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

TEMPERATURE: 350° (mod. oven). TIME: Bake 25 min. AMOUNT: About 2½ doz. 1″ × 3″ bars.

COCONUT-LEMON BARS

recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with

COCONUT-LEMON TOPPING

Spread almond-coconut topping on bottom layer.

Beat well ...

2 eggs

Stir in ...

1 cup brown sugar
2 tbsp. lemon juice
1 tsp. grated lemon rind
½ tsp. salt

Mix in ...

1 cup moist shredded coconut
1 cup cut-up walnuts
½ cup cut-up raisins

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

★ JELL-MERINGUE-FILBERT BARS

Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars.

recipe above for Bottom Layer—except use sifted confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with

MERINGUE-FILBERT TOPPING

The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.

Beat until stiff ...

2 egg whites

Beat in gradually ...

½ cup sugar
¼ tsp. cinnamon

Fold in ...

1 cup ground filberts (unblanched)

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

Fruit fillings between nut-rich crumb crusts.

FILLED BAR COOKIES (

Recipe)

First, prepare desired filling (see below), and cool.

FOR CRUST

Mix together thoroughly ...

¾ cup soft shortening (part butter)
1 cup brown sugar

Sift together and stir in ...

1¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt

Stir in ...

1½ cups rolled oats

Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 25 to 30 min.

AMOUNT: About 2½ doz. 1½″ × 2″ bars.

Date Bars ... perfect pals for good hot coffee or tea

DATE BARS (Matrimonial Cake)

These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul.

recipe above, using:

DATE FILLING

Mix together in saucepan ...

3 cups cut-up dates
¼ cup sugar
1½ cups water

Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.

PRUNE-ORANGE BARS

recipe above using

PRUNE-ORANGE FILLING

Mix together in saucepan ...

3 cups cut-up cooked prunes (drained)
½ cup sugar
½ cup orange juice
2 tbsp. lemon juice
2 tbsp. grated orange rind

Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.

DATE-APRICOT BARS

recipe above using

DATE-APRICOT FILLING

Mix together in saucepan ...

1 cup cut-up dates
2 cups mashed, cooked, dried apricots (drained)
½ cup sugar
2 tbsp. of the apricot juice

Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool.

★ HAZELNUT BARS

Crusty, macaroony.

Old-time German party cookies that keep beautifully.

Beat in top of double boiler until stiff ...

2 large egg whites

Beat in gradually ...

1 cup sugar

Fold in ...

1 tbsp. GOLD MEDAL Flour

Cook over boiling water 3 min., stirring constantly. Remove from over hot water.

Blend in ...

1 tsp. vanilla
1½ cups coarsely ground unblanched filberts (hazelnuts)

Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (see Burnt Butter Icing, p. [18]).

TEMPERATURE: 350° (mod. oven).

TIME: Bake 15 to 20 min.

AMOUNT: 32 single bars, 1½″ × 2″.

ROLLED COOKIES

Pat ’em, and roll ’em
and sugar for tea.

HOW TO MAKE ROLLED COOKIES (preliminary steps on pp. [14]-[15])

1 To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.

2 Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.

3 Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.

Short cut: instead of rolling it, drop dough and flatten with glass. See page [40].

★ SUGAR COOKIES (

Recipe)

Crispy, thin, flavorful.

Mix together thoroughly ...

1½ cup soft shortening (half butter)
¾ cup sugar
1 egg

Stir in ...

1 tbsp. milk or cream
1 tsp. flavoring (vanilla or lemon or a combination of the two)

Sift together and stir in ...

1¼ cups sifted GOLD MEDAL Flour
¼ tsp. baking powder
¼ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.

TEMPERATURE: 425° (hot oven).

TIME: Bake 5 to 7 min.

AMOUNT: About 5 doz. 2½″ cookies.

LEMON SUGAR COOKIES

recipe above—except in place of vanilla, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.

NUT SUGAR COOKIES

recipe above—and mix into the dough 1 cup finely chopped nuts.

★ RICH SUGAR COOKIES

Extra tender ... a flavor favorite!

recipe above—except use ½ cup sugar in place of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking powder.

CARAWAY COOKIES

recipe above—except omit vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.

CHOCOLATE PINWHEELS

Fascinating whirls of dark and light ... an unusual taste delight.

recipe above or recipe for Rich Sugar Cookies. Divide dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ × 12″. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter. Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased baking sheet. Bake.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 5 doz. 2″ cookies.

Merrily we roll the dough ... for parties.

BUTTER COOKIES (

Recipe) Crisp, with the true buttery flavor, but not sweet.

Mix together thoroughly ...

1 cup soft butter
½ cup sugar
1 egg

Stir in ...

3 tsp. flavoring (vanilla, lemon, etc.)

Sift together and stir in ...

3 cups sifted GOLD MEDAL Flour
½ tsp. baking powder
almond or pecan halves

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cooky. If glazed cooky is desired, brush mixture of 1 egg yolk and 2 tbsp. water over top of cookies before baking. Bake until they are delicately browned.

TEMPERATURE: 425° (hot oven).

TIME: Bake 5 to 7 min.

AMOUNT: About 7 doz. 2″ cookies.

COOKIES FOR PARTIES Delightful for all sorts of special occasions.

recipe for Sugar Cookies above, or

recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:

HEART COOKIES

For special Valentines.

Cut with heart-shaped cutter. Brush lightly with a little beaten egg white. Then sprinkle with red sugar. Bake.

Cut round cookies. Place a tiny red candy heart in center of each. Bake.

Cut dough with two heart-shaped cutters, one smaller than the other. Lay a smaller heart on each of the larger ones and bake each pair as one cooky. When baked, ice the smaller heart with red or pink icing.

CHERRY AND HATCHET COOKIES

For George Washington’s Birthday.

Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron.

Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies.

PLACE CARDS OR FAVORS

For children’s parties.

Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing.

FLOWER COOKIES

For Easter, spring and summer parties.

Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers.

Make flower and rosette shapes by forcing the dough through a cooky press.

DECORATING ICING

Into 1 cup sifted confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.)

COOKIES WITH FACES

For Hallowe’en.

Follow recipe for soft molasses cookies such as Gingies on page [34]. Tint the Decorating Icing (above) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair.

Little taste-tempters in fascinating shapes.

FILLED COOKIES (

Recipe) Tender, creamy white turnovers hold luscious fillings.

Mix together thoroughly ...

½ cup soft shortening
1 cup sugar
2 eggs

Stir in ...

2 tbsp. thick cream
1 tsp. vanilla

Sift together and stir in ...

2½ cups sifted GOLD MEDAL Flour
¼ tsp. soda
½ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (below) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 3″ cookies.

FILLED COOKIES IN FANCY SHAPES

Spread filling almost to the edges ... when making filled cookies. To keep the filling in, press edges of filled cookies together with the fingers or with floured tines of a fork.

recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (see below) on each ... covering up to edge. Place on the top pieces. Press edges together.

AMOUNT: 4 doz. 2½″ filled cookies.

POINSETTIAS

A smart new favorite for the holidays.

recipe above—and roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly greased baking sheet. Cut with sharp knife from corners of each square almost to center (making 4 triangular sections in each square). In center, place 1 teaspoonful cooled Prune Filling (above). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.

(See diagrams below.)

AMOUNT: About 5 doz. poinsettia cookies.

FIG BARS

Plump with fruity filling.

recipe above—and roll one half of dough ⅛″ thick. Cut into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (below) on each strip lengthwise, covering only ½ of strip except for a ¼″ edge. Lift this edge up and stick it to filling. Quickly flop the uncovered half of strip over the filling, folding it under at edge. Seal the 2 edges together securely. With sharp knife, cut into bars 2″ long. Place 1″ apart on lightly greased baking sheet.

AMOUNT: 2 doz. 2″ bars.

Luscious fruity fillings ... to suit every taste.

Filled cooky favorites.

RAISIN, FIG, AND DATE FILLING

Mix together in saucepan ...

½ cup raisins, finely cut up
½ cup figs, finely cut up
½ cup dates, finely cut up
½ cup sugar
½ cup water
2 tbsp. lemon juice

Cook slowly, stirring constantly, until thickened (about 5 min.). Cool.

AMOUNT: Filling for 4 doz. filled cookies.

RAISIN, FIG, OR DATE FILLING

In recipe above for Raisin, Fig, and Date Filling, use 1½ cups raisins, or figs, or dates ... in place of the combination of the three.

PINEAPPLE FILLING

Mix together in saucepan ...

1 cup sugar
4 tbsp. GOLD MEDAL Flour

Stir in ...

1½ cups well drained crushed pineapple (no. 2 can)
4 tbsp. lemon juice
3 tbsp. butter
¼ tsp. nutmeg
¾ cup pineapple juice

Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.

AMOUNT: Filling for 4 doz. filled cookies.

Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.

PRUNE FILLING

Mix together in saucepan ...

1⅓ cups mashed cooked prunes (2 cups uncooked)
½ cup sugar
2 tbsp. lemon juice

Cook slowly, stirring constantly, until thickened (about 4 min.).

AMOUNT: Fills 5 doz. Poinsettias (p. [32]).

★ HIS MOTHER’S OATMEAL COOKIES

Crispy, nutty-flavored cookies ... sandwiched together with jelly or jam.

Nora M. Young of Cleveland, Ohio, won a prize in the “plain cooky class” on these. Wonderful for lunch box and cooky jar.

Mix together ...

2 cups sifted GOLD MEDAL Flour
½ tsp. salt
3 cups rolled oats

Cut in until mixture is well blended ...

1 cup shortening (part butter)

Stir in ...

1 tsp. soda dissolved in ⅓ cup milk (sweet or sour)
1½ cups brown sugar

Chill dough. Roll out ⅛″ thick. Cut into desired shapes. Place on ungreased baking sheet. Bake until lightly browned. When cool, and just before serving, put together in pairs with jelly or jam between.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ double cookies.

Old-time goodies every home should know.

Betty CrockerPICTURE Cooky Book

How to Get PERFECT Results from Recipes in this Book....

HERE’S HOW WE MEASURE

MEASURE THAT PAN!

HOW TO PREPARE some special ingredients the quick, easy way!

PREPARING DRIED FRUITS

EQUIVALENT WEIGHTS AND MEASURES

COOKIES

DROP COOKIES

REFRIGERATOR COOKIES

MISCELLANEOUS COOKIES

BAR COOKIES

ROLLED COOKIES

Betty Crocker
PICTURE Cooky Book