SOME GOOD AMERICAN 'XMAS COOKIES.

Auckland Star, Volume XXXIX, Issue 306, 23 December 1908, Page 5 (Supplement)

SOME GOOD AMERICAN 'XMAS COOKIES.

(By MRS. S. T. RORER.) SUGAR COOKIES. Beat the yolks of two eggs ■ adding gradually a cupful of granulated sugar and two tablespoonfuls of soft butter. When the mixture is light add a cupful of milk a grating of nutmeg, a teaspoonful of vanilla, and sufficient flour, bout four cupfuls, to make dough that will roll and cut nicely. All cooky dough must be as soft as possible. If you add too much flour the cake will be hard instead of soft. The whites of the eggs may be added before the milk, or they may be kept and used for another purpose. Cut these in rounds and bake in a moderate oven until brown. MOLASSES COOKIES. Put two quarts of flour into a bowl Rub into it half a cupful of butter. Dis solve a level teaspoonful of baking soda in two tablespoonfuls of warn; water; add this to a pint of molasses and then add the molasses gradually tc the flour. When the flour is moist not wet, roll out quickly, cut into rounc cakes and bake in a moderate oven unti a golden brown. GINGERSNAPS. Rub half a cupful of buter into tw< quarts of flour. Add two teaspoonful: of-ground ginger, a dash of red peppe and sufficient New Orleans molasses t( make a hard dough. Knead the dough roll it as thin as water, cut it in smal cakes and bake until crisp. Thes> cakes will keep for several months i closed in a tin box in a dry place. SAND COOKIES. Beat two eggs without separating with a cupful of sugar, until very ligb.l Add four tablespoonfuls of soft buttei and work in sufficient flour to make very hard dough. Dust the boar thickly with granulated sugar. Pu out a portion of the dough, roll it a thin as a wafer, sprinkle the top wit sugar, and give one light roll, to pres the sugar into the dough. Cut with small round cutter, and bake in a modi rate oven until a golden brown. COFFEE COOKIES. Beat two eggs with a cupful of sugi until very light. Add four tablespoo: fuls of soft butter and beat again. Ac half a pint of strong, warm coffee, ai stir in hastily three cupfuls of flou Add two tea=pooiif«.ls of baking powd and sufficient flour to roll. Roll quickl cut with a large round cutter, and bal in a quick oven until a golden brow This dough must not be so thin as th. for either the sugar cookiee or t gingersnaps. They are soft if wi made. CHOCOLATE COOKIES. Make the same as coffee cookies, usi: a cupful of tepid water in which ounces of grated chocolate have be dissolved. SUNSHINE GEMS. Separate seven eggs. Measure a cvi ful of granulated sugar and sift it. Met ie ; ure two-thirds of a cupful of pastry tto c - j and sift it live times. Beat the whit ci of the eggs until light and add half 51 teaspoonful of cream of tartar and be ' a again. Add the yoke of four eggs tli n have been thoroughly beaten, and mix c I the sugar, then the flour. The ingre' J ent s must be quickly but thorougt I blended. Bake in greased gem-pans II quick oven for fifteen or twenty ruinufc c When thorw.ighly done and cooled, i 11 them with orange icing. DOMINOES. t . Beat the yolk of two eggs, a quart ,t of a pound "of butter and a cupful a „ a half of granulated sugar until ye ). light. Then add one cupful of tej ,„ water. Sift three cupfuls of Hour a four level teaspoonfuls of baking powd j d Add this to the first mixture, beat the , T1 oughly, and bake in a greased shalli ; s pan. The batter must not be over to quarter of an inch thick. Wlien do le and cool cut the cake into dominoes, , the top with white icing, and dot wi ] c melted chocolate. Use a wooden tool 0 ■ pick or a skewer for making the dets. SPICE GEM.S. is b Beat the yolk of two eggs, and a cup: fe and a half of sugar and two taulespo< st fuis of soft butter together until lig; Je two ounces of melted chocolate., in level teaspoonful of cinnamon, a sa >' spoonful of cloves and two of ging •"■' Add the whites of the eggs wpII beat of alternately with two cupfuls and a h v of pastry flour. Beat well, and put >n four level ttaspoonfuls of baking powd n- Seat again and bake in a moderate oven he for fifteen minutes, lea w: '!'■ ' cnocolate or maple iclrg.

; MERINGUE SHELLS. These shells may be made a week be- ! fore Christmas and at nerving time filled I! with whipped cream or mixed, chopped , fruit, or ice cream. \ Beat the whites of sis eggs to a very stiff froth. Sift half a pound of powdered ' sugar, and mix it with the whites very J carefully. If the mixing is done 100 ' quickly or beaten in too hard, the mix- . ture will run out of shape when put in the oven. If not well mixed the meringues will swell in the oven, then fall and ; crack. Put a sheet of paper on a thick ■ i board, drop the mixture by tablespoon--1 fuls, dust them thickly with powdered - sugar and bake them in a very moderate ! oven. When placing the meringues on : the paper, shape them with the spoon in 1 rows, keeping them two inches apart. 1 When the tops are brown and hard, lift ' up each with a limber knife, break in ■ the bottom carefully with the thumb, ; scoop out the soft centre and thoroughly " dry the shells. GALETTES. , Sift one pound of flour, rub into it a \ quarter of a pound of butter. Beat [ three eggs with two-thirds of a cupful of , granulated sugar, add half a cupful of milk , and half a teaspoonful of salt. Work all \ these ingredients together into a smooth. I paste. Roll it out half an inch in thick- , ness, cut out with a three-inch cutter , and place in a greased shallow pan. Beat [ one egg into a tablespoonful of sugar and ! a spoonful of milk, brush the galettes with this, prick them with a fork, and : bake in a fairly quick oven for about ten 5 minutes. Raisins or currants may be [ added to the flour.