MISCELLANEOUS
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.