Page:The Boston cooking-school cook book (1910).djvu/566

 Peanut Cookies

2 tablespoons butter 1/4 cup sugar 1 egg 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup flour 2 tablespoons milk 1/2 cup finely chopped peanuts 1/2 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 teaspoon on an unbuttered 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.

Almond Cookies

1/2 cup butter 1 egg 1/3 cup almonds, blanched and finely chopped 1/2 cup sugar 1/2 tablespoon cinnamon Clove } 1/2 tablespoon each Nutmeg } Grated rind 1/2 lemon 2 tablespoons brandy 2 cups flour

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

Nut Cookies

Yolks 2 eggs 1 cup brown sugar 1 cup chopped nut meats Whites 2 eggs 6 tablespoons flour 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.

Seed Cakes

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