Calumet does wonders for favorite COOKIES
Reading edition
Store soft cookies and crisp cookies separately
Calumet Sugar Cookies
2¼ cups sifted flour 1½ teaspoons Calumet Baking Powder ¼ teaspoon salt ½ teaspoon nutmeg 1½ teaspoons grated lemon rind ½ cup butter or other shortening 1 cup sugar 2 eggs, well beaten 1 tablespoon rich milk or cream
Sift flour once, measure, add baking powder, salt, and nutmeg, and sift again. Add lemon rind to butter and cream thoroughly. Add sugar gradually, and cream together until light and fluffy. Add eggs and cream, and beat thoroughly; then add flour gradually, mixing well. Chill until firm enough to roll. Roll ⅛ inch thick on slightly floured board. Cut with floured 3½-inch cutter and sprinkle with sugar. Bake on ungreased baking sheet in hot oven (400°F.) 10 minutes, or until done. Makes 3 dozen cookies. Cookies may be cut in fancy shapes and frosted.
Vanilla Nut Ice Box Cookies
2 cups sifted flour 1½ teaspoons Calumet Baking Powder ⅛ teaspoon salt ½ cup butter or other shortening 1 cup granulated sugar ¼ cup brown sugar, firmly packed 1 egg, well beaten 1 cup chopped nut meats 1½ teaspoons vanilla
Sift flour once, measure, add baking powder and salt, and sift again. Cream butter and add sugars gradually, creaming thoroughly; add egg, nuts, and vanilla, and beat well. Add flour gradually, mixing well after each addition. Shape into rolls, 1½ inches in diameter, and roll in waxed paper. Chill overnight, or until firm enough to slice. Cut in ⅛-inch slices; bake on ungreased baking sheet in hot oven (435°F.) 5 minutes, or until done. Makes about 3½ dozen cookies. (This dough may be stored in refrigerator for several days, if carefully wrapped.)
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Bran Drop Cookies
1½ cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt ½ cup butter or other shortening ¾ cup brown sugar, firmly packed 2 eggs, well beaten ½ teaspoon almond extract ½ teaspoon vanilla 1 cup broken nut meats 1 cup raisins 1 cup Post’s Whole Bran or Post’s 40% Bran Flakes
Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then flour, flavoring, nuts, and raisins, and mix well. Add bran and blend. Drop on greased baking sheet. Bake in hot oven (400°F.) 10 minutes. Makes 4 dozen cookies.
Brownies
⅔ cup sifted flour ⅓ teaspoon Calumet Baking Powder ¼ teaspoon salt 6½ tablespoons butter or other shortening 2 squares Baker’s Unsweetened Chocolate, melted 1 cup sugar 2 eggs, well beaten 1 teaspoon vanilla ½ cup broken walnut meats
Sift flour once, measure, add baking powder and salt, and sift again. Add butter to chocolate and blend. Combine sugar and eggs; add the chocolate mixture, beating thoroughly: then add flour, vanilla, and nuts. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 35 minutes. Cut in squares before removing from pan. Makes 2 dozen.
Chocolate Indians
Follow the recipe for Brownies (above), using 3 eggs, and reducing vanilla to ½ teaspoon. Toast walnut meats, and add ½ cup finely cut dates. Bake in two greased pans, 8 × 8 × 2 inches, in moderate oven (350°F.) 35 minutes. Cut in squares before removing from pan. Makes 4 dozen.
Coconut Vanities
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt 3 teaspoons grated orange rind 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten ¼ cup milk ½ cup orange juice
4 tablespoons sugar 1 egg white, stiffly beaten ½ can Baker’s Coconut, Southern Style
Sift flour once, measure, add baking powder and salt, and sift together three times. Add orange rind to butter and cream thoroughly. Add sugar gradually and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk and orange juice, a small amount at a time. Beat after each addition until smooth. Turn into greased pan, 15 × 10 inches. Cover with thin layer of meringue made by beating sugar into egg white. Sprinkle with coconut. Bake in moderate oven (350° F.) 25 minutes. Cool. Cut in diamond-shaped pieces. Makes 2 dozen vanities.
Hermits
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon mace ½ cup butter or other shortening ½ cup brown sugar, firmly packed ½ cup granulated sugar 2 eggs, well beaten 2 cups raisins ½ cup broken nut meats
Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Cream butter thoroughly, add sugars gradually, creaming until light and fluffy. Add eggs and beat thoroughly; then raisins and nuts and mix well. Add flour gradually, mixing well. Drop from teaspoon on greased baking sheet and bake in moderate oven (350°F.) 15 minutes. Makes 4½ dozen hermits.
English walnuts, black walnuts, or pecans may be used, if desired.
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