Three kinds of Christmas cookies

by Caroline Coe

Almond croquettes

Beat two eggs until they are very light. Add a half teaspoon of salt and one-half pound of pulverized sugar. Beat the eggs and sugar until very foamy. Grind one-half pound of shelled al monds fine, add them to one-half pound of flour. Grate the rind of one lemon and add to the eggs and sugar. Grate one-half cup of chocolate and add with the flour and almonds to the first mixture. Mix until smooth.

Flour the board slightly and, taking a little of the dough on the board, roll out very thin, and over top, roll sugar. Cut in strips an inch and a half wide. Cut again “on the bias” and bake in slow oven until golden brown.

Cinnamon strips

Cream two cups of brown sugar with four eggs until they are a light froth. Add one-half cup of shredded almonds, the grated peel and juice of one lemon, one-half teaspoonful of grated nutmeg, one half teaspoonful each of cloves and cinnamon, a pinch of salt and four cups of flour.

Mix thoroughly, roll out on floured board, cut in inch-wide strips and bake slowly.

Peanut cookie recipe

Sift together four times one cup of flour, one fourth teaspoon of salt, one level teaspoon of baking powder. Cream one tablespoon of butter with one-half cup of brown sugar and one egg, beat five minutes. Remove the brown skin from enough peanuts to make three-fourths cup of chopped nut meats.

Add to the sugar-butter mixture two tablespoons of sweet milk. Beat¬†well, then add the flour and nuts. Mix all together and drop on well-buttered pan from small spoon. Leave at least two inches between each cookie, as they will “spread.” Bake rather fast and have cookies rather brown.

About this story

Source publication: The Day Book (Chicago, Ill.)

Source publication date: December 12, 1914

Filed under: 1910s, Christmas, Dessert recipes

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