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The 1918 Fanny Farmer Cookbook
minutes in a slow oven. This recipe will make twenty−four cookies. One pint peanuts when
shelled should yield one−half cup.
2
8
Almond Cookies
1
/2 cup
butter
1
/2 tablespoon
cinnamon
1
egg
Clove
1
/2
tablespoon
each
1
/3 cup
almonds,
blanched
and finely
chopped
Nutmeg
Grated rind
1
/2 lemon
1
/2 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 mixture to one−fourth inch in thickness, shape with a round cutter first dipped
in
flour, and bake in a slow oven.
2
9
Nut Cookies
Yolks 2 eggs
Whites 2 eggs
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.
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
569
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