Page:The Boston cooking-school cook book (1910).djvu/574

 Card Cakes

1/3 cup butter cup powdered sugar 2 eggs 1 cup flour 1/3 teaspoon salt Jordan almonds 1 tablespoon Breakfast Cocoa 2 tablespoons sugar 1/4 teaspoon powdered cinnamon 1/4 teaspoon vanilla Shredded cocoanut

Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping-pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.