Page:The Boston cooking-school cook book (1910).djvu/562

 Imperial Cookies

1/2 cup butter 1 cup sugar 2 eggs 1 tablespoon milk 2-1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon lemon extract 1/2 teaspoon grated nutmeg

Mix and bake same as Vanilla Wafers.

Hermits

1/3 cup butter 2/3 cup sugar 1 egg 2 tablespoons milk 1-3/4 cups flour 2 teaspoons baking powder 1/3 cup raisins, stoned and cut in small pieces 1/2 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon mace 1/4 teaspoon nutmeg

Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.

Rich Cookies

1/2 cup butter 1/3 cup sugar 1 egg well beaten 3/4 cup flour 1/2 teaspoon vanilla Raisins, nuts, or citron

Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thinly with a knife first dipped in cold water. Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in small pieces.

Jelly Jumbles

1/2 cup butter 1 cup sugar 1 egg 1/2 teaspoon soda 1/2 cup sour milk 1/4 teaspoon salt Flour Currant jelly

Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill and shape, using a round cutter. On the centres of one-half the pieces put currant jelly. Make three small openings in remaining halves, using a thimble, and put pieces