“SPOON COOKIES”

Wairarapa Times-Age, 27 June 1938, Page 4

“SPOON COOKIES”

THREE FAVOURITES. These three “spoon cookie” recipes save the busy housewife the extra time required to roll out and cut cookies. Honey Drop Cookies. Heat if cup honey, and .1 cup shortening. Add j teaspoon chinnamon, and A teaspoon cloves, and Dash of ginger. Cool. Add 1 egg well beaten, and A teaspoon soda, dissolved in 2 tablespoons water. Add 1 cup chopped raisins. Add 1J to 2 cups flour, to make dough just stiff enough to hold its shape. Drop by spoonsfuls on a greased baking sheet. Bake in a moderate oven (350 deggrecs F.) 10 to 15 minutes. Angel Drop Cakes. Beat white of 2 eggs until frothy. Add teaspoon cream of tartar, and beat until stiff. Add gradually while beating constantly J cup sugar, and J teaspoon valinna. Fold into mixture ■ cup flour which has been sifted four times with Few grains of salt. Drop from tip of spoon an inch apart on a baking sheet covered with unbuttered paper. Sprinkle with powdered . sugar and bake 10 to 15 minutes in a moderate oven (325 degrees F.). Lemon Coconut Cookies. Cream 1 cup butter and 2 cup sugar. Add 1 egg, beaten, and 2 teaspoons lemon juice. Add 1A cups pastry flour sifted with 1A teaspoons baking powder and A few grains of salt, alternating dry ingredients with I cup milk. Stir in 1 cup shredded coconut. Drop by spoonsfuls on greased tin. Bake 10 to 15 minutes in a hot oven (375 degrees F.).