Page:The Boston cooking-school cook book.djvu/566

490 2 tablespoons butter YY teaspoon salt 44 cup sugar ¥4 cup flour 1 egg 2 teaspoons milk 1 teaspoon baking powder 4 cup finely chopped peanuts 1g teaspoon lemon juice

Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon juice. Drop from a tea- Spoon on a buttered sheet one inch apart, and place one- half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. ‘This recipe will make twenty-four cookies. One pint peanuts when shelled should yield one-half cup. —

lg cup butter 1g tablespoon cinnamon 1 egg Clove lg tablespoon 1% cup almonds, blanched Nutmeg each and finely chopped Grated rind 1g lemon }g cup sugar 2 tablespoons brandy 2 cups flour

Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mix- ture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.

Yolks 2 eggs : Whites 2 egos 1 cup brown sugar | 6 tablespoons flour 1 cup chopped nut meats Few grains salt Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of egg beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in a moderate oven.

Follow recipe for Cocoanut Cream Cookies (see p. 489), using one and one-half tablespoons caraway seeds in place of cocoanut.