TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the [end of the book].

Betty Crocker
PICTURE Cooky Book

128 of the most
popular tested
recipes from her
collection ... with
70 “how-to-do” tips,
50 success pointers
and 175 illustrations

If you wish extra copies
of this book, send 25c
for each to: Betty Crocker,
General Mills,
Department 430,
623 Marquette Avenue,
Minneapolis 1, Minnesota.

This offer may be withdrawn without notice.
Copyright 1948, by General Mills, Inc. “Betty Crocker”, “Kitchen-tested”,
and “Breakfast of Champions”, are registered trade marks of General Mills.
Printed in U.S.A.

Dear Friend:

Here is our newest and fullest collection of cooky recipes ... our answer to thousands of requests from homemakers who have learned that everybody loves cookies! We give you many hints, shortcuts, and tricks that save you time and work ... everything that will make cooky-baking so easy for you.

In this book you’ll find every type of cooky—all the favorites our Staff has discovered in our years of testing in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. Why, we often spend weeks testing and perfecting just one single recipe! We make the recipe over and over again, but each time some one change is made that the Staff feels might improve it. In addition, we try out any suggestions from our homemaker-testers. Finally, when we’re positive we’ve got the best possible recipe, we release that recipe to you.

Now before you start to bake, be sure you look at the “how-to-do” pages immediately following. But you’ll find good help on every page—for we have included all the little secrets for success that we have been gathering for years! If you follow these suggestions and our simplified and exact recipes, we know you’ll agree with us that cooky-making is fun!

of General Mills

Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis.

We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room.

We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect!

Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here!

How to Get PERFECT Results from Recipes in this Book....

1 Read Recipe Carefully! Every word of it. And do be sure to see if there’s anything to be done before you start mixing ... like chopping nuts or melting chocolate.

2 Look at the Pictures! They give you “know how” you need for every step.

3 Turn on the Heat! If the cookies are to be baked immediately after mixing, see that the oven is heated to correct temperature.

4 Get Your Ingredients Together! Saves time and steps to have them all in one place.

5 Collect Utensils, Too! Gather together all you’ll need ... from the flour sifter to the baking pan.

6 Measure as Exactly as a Druggist follows a doctor’s prescription! Two minutes spent measuring carefully may save you hours of grief.

Use squares of paper when sifting, measuring, etc.

Use straight-edged knife for “leveling off.”

Cooking success is up to you!

If you’ll take pains to measure true,

Use Standard cups and spoons all the way.

And then level off—it’ll always pay!

Dry Measuring Cup has no rim ... 1-cup line is even with top. Use for any dry ingredients or shortening.

Liquid Measuring Cup ... has rim above the 1-cup line. Use for measuring any liquid ingredients.

Graduated Measuring Cups ... ¼, ⅓, ½, 1 cup. Use for part-cups of any dry ingredients or shortenings.

Measuring Spoons ... ¼, ½, and 1 teaspoon, 1 tablespoon. Use for less than ¼ cup of any ingredient.

HERE’S HOW WE MEASURE

1 Sift flour through large open sifter (to aerate it) onto square of paper before measuring.

2 Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up.

3 Level off cup with straight-edged knife. Don’t shake cup. This is important!

1 White Granulated Sugar needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup.

2 Brown Sugar. If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off.

3Confectioners’ Sugar. Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup.

Baking Powder, Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.

Fill measuring spoon. Level off with straight-edged knife.

Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.

Use “liquid” measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line on eye level.

EGGS

2 Medium	=	⅓ cup
2 Large	=	½ cup
3 Medium	=	½ cup
3 Large	=	⅔ cup

Eggs vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.

MEASURE THAT PAN!

Do keep a ruler handy, To measure pans it’s dandy. Place the rule across the top, Right size pan prevents a flop!

Square Pan ... 2″ to 2½″ deep.

Round Layer Pan ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan.

Oblong Pan ... 1½″ to 2½″ deep.

Tube-Center Pan 4″ deep.

Pie Pan ... measured from inside rim to outside rim.

Bread Loaf Pan 3½″ deep.

Cooky Sheet or Baking Sheet ... without sides.

Jelly Roll Pan or Baking Sheet ... with low sides (½″).

Choose the size pan that the recipe states

When baking bar cookies, bread, pies, or fine cakes.

Measure with care to get just the right size,

It makes quite a diff’rence ... you’ll soon realize!

Muffin Pan ... deep or shallow cups.

Casserole or Baking Dish ... with cover.

Individual Custard Cups ... set in shallow pan to bake.

Fluted Pudding Mold ... for steamed puddings, etc.

Roasting Pan ... with rack.

Round Pudding Mold ... for brown bread, plum puddings, and other steamed puddings.

SUGAR Fine white granulated sugar, unless otherwise specified in recipe.

This page gives the meaning of terms in this book! It’s here just to help you to be a Prize Cook!

SALT Cooking salt in cloth sacks. It is cheaper and stronger than table salt.

CHOCOLATE

Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state.

GOLD MEDAL FLOUR

Gold Medal “Kitchen-tested” Enriched Flour—the country’s most popular brand of all-purpose flour. Recipes in this book have been perfected for Gold Medal only.

EGGS

Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.

MILK

Fresh, sweet milk, unless otherwise indicated.

BUTTERMILK and SOUR MILK

May be used interchangeably. Too old milk has disagreeable flavor!

MOLASSES

Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.”

SPICES and FLAVORINGS

High quality always, for flavor and dependability.

WHEATIES

The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.”

ROLLED OATS

Either quick-cooking or regular (uncooked).

MOIST SHREDDED COCONUT

Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut.

BAKING POWDER

Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book.

COFFEE

The beverage—not uncooked ground coffee.

SHORTENING

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.

HOW TO PREPARE some special ingredients the quick, easy way!

Place it on waxed paper set in bowl over boiling water.

Place it in a small bowl set in a wire strainer over boiling water.

Remove melted chocolate from bowl or paper with rubber scraper.

PREPARING NUTS

Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how.

Broken Nuts: It’s quick and easy to break nuts with fingers into about ⅓-inch chunks.	Cut-Up Nuts: Cut with scissors (works better than knife) into about ¼-inch pieces.	Coarsely Chopped Nuts: Chop with long, straight knife. Hold point against cutting board, chop crisply through spread out nuts—swinging handle around in quarter circle.
TOAST NUTS: to be sure they will taste fresh. Heat through in moderate oven.

Finely Chopped Nuts: Chop same as for Coarsely Chopped, but into finer pieces.	Blanched Nuts: Drop shelled nuts into boiling water. Let stand 2 to 5 minutes (until skins are loosened). Pour off hot water, add some cold. Pinch each nut between thumb and finger to push off skins, and lay nuts on plate or paper toweling to dry.	Sliced or Slivered Nuts: First blanch ... then cut with very sharp knife while nuts are moist and warm.

	Ground Nuts: Use fine knife of food grinder for finely ground ... coarse knife for coarsely ground. Nuts should be dry.

PREPARING DRIED FRUITS

Seeded raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky.

Seedless raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor.

Plump seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out.

Cut up dates and other sticky fruits with wet scissors. Dip scissors in water occasionally.

Snip through long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly.

To tint shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper.

To cut citron or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.

EQUIVALENT WEIGHTS AND MEASURES

	NUTS IN SHELL	SHELLED NUTS
ALMONDS	1 lb. = 1 cup nut meats	1 lb. = 3½ cups nut meats
PECANS	1 lb. = 2¼ cups nut meats	1 lb. = 4 cups nut meats
PEANUTS	1 lb. = 2 cups nut meats	1 lb. = 3 cups nut meats
WALNUTS	1 lb. = 2 cups nut meats	1 lb. = 4 cups nut meats

	=		=		=		=
1 CUP WHOLE SHELLED NUTS		broken		cut-up		coarsely chopped minus 1 tbsp.		finely chopped ⅞ CUP

	WHOLE	PITTED	CUT-UP	FINELY CUT
DATES	1 lb. = 2¼ cups	2 cups	1¾ cups	1½ cups
PRUNES	1 lb. = 2⅓ cups	3½ cups (cooked)	3 cups (cooked)	2⅞ cups (cooked)
FIGS	1 lb. = 2¾ cups	——	2⅔ cups	2½ cups
RAISINS	15-oz. pkg. = 2¾ cups	——	2¾ cups	2½ cups

Some of the sweetest memories of Home are bound up with Mother’s Cooky Jar. Long after the spicy fragrance of her ginger cookies baking has faded into the years ... the thought of that ample cooky jar on the shelf will bring back vividly the old-time peace ... and comfort ... and security of Home. Every Home should have a cooky jar!

Hidden Treasures for the Toddlers
Monkey-Faced Cookies	[19]
Sugar Cookies	[30]
Molasses Crinkles	[25]
Peanut Butter Cookies	[40]
Brown Sugar Drops	[16]
Old-Time Cinnamon Jumbles	[20]
Washboards	[25]

“Tea-Off” with Cookies (for tea)
Stone Jar Molasses Cookies	[34]
Butter Cookies	[31] and [43]
Lemon Sugar Cookies	[30]
Chocolate Pinwheels	[30]
Petticoat Tails	[24]
New Northland Cookies	[23]
Dainty Tea Brownies	[26]
Thumbprint Cookies	[41]
English Tea Cakes	[41]
Lemon Snowdrops	[41]
3-in-1 Jumbles	[20]
Macaroons	[21]

For Hungry Home-Comers
Hermits	[17]
Gingies	[34]
Busy-Day Nut Drops	[16]
Snickerdoodles	[25]
Chocolate Cream Drops	[18]
Oatmeal Drop Cookies	[19]
Spiced Prune Drops	[17]
Wheaties Drop Cookies	[17]

Lunch Box Surprises (taste-thrillers all!)
Salted Peanut Cookies	[16]
Brownies	[26]
Monkey-Faced Cookies	[19]
Applesauce Cookies	[17]
Fig Bars	[32]
Plantation Fruit Bars	[26]
Tutti-Frutti Surprises	[27]
Glazed Orange Jumbles	[20]
Prune-Orange Bars	[29]

Put a “Lift” in Simple Desserts
Brazil or Pecan Jumbles	[20]
Coconut Cream Drops	[18]
Chocolate Refrigerator Cookies	[22]
Orange-Almond Refrigerator Cookies	[22]
Butterscotch Cookies with Burnt Butter Icing	[18]
Date-Apricot Bars	[29]

Picnic Stars (under any skies)
Chocolate Cream Drops	[18]
Oatmeal Refrigerator Cookies	[24]
Coconut-Lemon Bars	[28]
Frosted Gingies	[34]
Fruit-and-Nut Drops	[18]
Filled Cookies	[32]
Peanut Macaroons	[21]

Say “MERRY CHRISTMAS” with Cookies
Holiday Fruit Cookies	[16]
Berliner Kranser	[42]
Poinsettias	[32]
Zucker Hütchen (“Little Sugar Hats”)	[38]
Scotch Shortbread	[39]
Hazelnut Bars	[29]
Mandel Kager (“Almond Cookies”)	[42]
Lebkuchen	[38]
Nurnberger	[38]
Merry Christmas Cookies (Dark and Light)	[37]
Spritz	[43]
Jelly-Meringue-Filbert Bars	[28]
Almond Wreaths	[43]
Finska Kakor (“Finnish Cakes”)	[39]
Sandbakelser (“Sand Tarts”)	[39]
Almond Crescents	[41]

Quick Cure for Homesickness (send plenty to divvy up)
Date-and-Nut Squares	[27]
Hermits	[17]
Chocolate Chip Cookies	[20]
Filled Cookies	[32]
Date-Apricot Bars	[29]
Chocolate-Frosted Brownies	[26]
Ginger Creams	[19]
His Mother’s Oatmeal Cookies	[33]

Fun for the Youngsters (“tricks or treats” for Hallowe’en)
Animal Cookies	[37]
Wheaties-Coconut Macaroons	[21]
Cookies with Faces	[31]
Decorated Party Cookies (place cards, etc.)	[31]
Jewelled Cookies	[27]
Chocolate Cream Drops	[18]
Chocolate Pinwheels	[30]
Gingerbread Boys	[34]

Bedtime Snacks (for light refreshment)
Brown Sugar Drops	[16]
Sugar Jumbles	[20]
Coffee-and-Spice Drops	[17]
Ginger Refrigerator Cookies	[23]
Gold Cookies	[25]
Honey Peanut Butter Cookies	[40]
Coconut Jumbles	[20]
Mincemeat Cookies	[17]
Date-Oatmeal Cookies	[40]

Beau-Catchers (and Husband-Keepers)
Date-and-Nut Squares	[27]
Ginger Creams	[19]
Chocolate-Frosted Brownies	[26]
His Mother’s Oatmeal Cookies	[33]
Nut Sugar Cookies	[30]
Date-Nut Refrigerator Cookies	[22]
Matrimonial Cake (Date Bars)	[29]
Chocolate Chip Cookies	[20]
Toffee-Nut Bars	[28]

Say It with Cookies (for birthdays, sick friends, etc.)
Russian Tea Cakes	[42]
Butter Fingers	[41]
Walnut Squares	[27]
Little Sugar Hats	[38]
Filled Cookies in Fancy Shapes	[32]
Almond Wreaths	[43]
Orange-Chocolate Chip Cookies	[20]
Rich Sugar Cookies	[30]

CLIP AND FILE at end of this chapter new cooky recipes from Gold Medal ads and from recipe folders in every sack of Gold Medal Flour.

“Cooky Shines”

Won’t you come into our Kitchen and join us in our “Cooky Shines?” That used to mean tea parties—but it’s what we call our Staff sessions of cooky baking. We have lots of fun trying out all the delicious cookies that come to us from many lands. I’d like to show you some of the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You’ll see many varieties in the color picture on the next page. Please take a look—then turn back.

New, Easy, Double-Quick Way

Don’t all those cookies look tempting? And they’re ever so easy to make! For we’ve worked out a new simplified method—a double-quick method! Takes less than half the usual mixing time! Would you like to know the secret? Then turn to the step-by-step pictures following. Imagine you are standing right beside one of our Staff while she makes cookies. Could anything be easier? There’s no laborious creaming, no separate beating of eggs, only one bowl! Just a few simple basic steps.

More and Better Help

Now turn to the recipe pages, and have the fun of making the many different types of cookies. You’ll find all the little pointers you would notice if you were right in our kitchen. For instance, there’s a brand-new feature which I think will be a big help to you. We tell how to judge when the cookies are done. And don’t miss the recipes marked with a ★! They are special favorites with our Staff!

The “Key” Recipe Makes You Master of Many

You’ll love the new plan of key recipes with variations. When you master the key (

) recipe you’ll automatically know how to make several different kinds of cookies. And notice that each recipe calls for our all-purpose Gold Medal “Kitchen-tested” Enriched Flour. This is to safeguard your results.

Because you see, every recipe has been developed with and for this particular flour—and tested in representative homes—with Gold Medal. It gives that moist, full-flavored quality everyone wants in cookies.

Recipes Fit the Needs

The recipes are given in practical amounts for average families. Those for everyday cookies, and holiday cookies that keep well, make enough so you won’t have to bake too often. Recipes for the richer, dainty cookies make enough for special occasions.

Happy Memories

We’ve tried to include all the hints, shortcuts and tricks that save you time and work so you can delight your family with new treats each week. Cookies bring such a big reward in cheer and satisfaction! They make hospitality so easy! Invite your friends to join you for “Cooky Shines” in your kitchen and you’ll be giving them happy memories they’ll all cherish as long as they live!

★ 1 Place-Card Cookies
★ 2 Gingerbread Boys, Boy and Girl and Animal Cookies
★ 3 Date-Nut Squares (wrapped), Toffee-Nut Bars
★ 4 Peanut Butter Cookies
★ 5 Above star: Chocolate Cream Drop, Date-Nut Square, Matrimonial Cooky
Below star: Toffee-Nut Bar, Hermit
★ 6 Left: Sugar Cookies
Right: Chocolate Chip Cookies
★ 7 Hermits
★ 8 Cookies for Parties: Hatchets, Flowers, Hearts
★ 9 Outer ring: Flower-shaped Butter Cookies
Second ring: Scotch Shortbread
Third ring: Frosted Chocolate Cream Drops with Thumbprint Cookies
Centered: Coconut Macaroons with leaf-shaped Butter Cookies
★ 10 Chocolate Chip Cookies
★ 11 Chocolate Cream Drops
★ 12 Left to right: Date-Nut Squares, Butterscotch Cookies with Burnt Butter Icing, Brownies, Filled Cookies, Chocolate Refrigerator Cookies

COOKIES

LEARN THE “A-B-C’s” HERE ...

BEFORE YOU START

THIS....

1 Select baking sheets (cooky sheets or pans) as indicated in each recipe. Heavy or double sheets (two sheets of the same size placed one on top of the other) prevent cookies from browning on the bottom too much and too quickly.

2 If pan with sides is used for cooky sheet, turn it upside-down and bake cookies on the bottom ... (insures even browning). Grease cool pans as indicated in recipes ... with unsalted shortening.

3 Mix thoroughly the softened shortening, sugar, and eggs—also any molasses, syrup, or melted chocolate in the recipe.

4 Stir in the liquid and flavoring. (A few recipes indicate that liquid and flour mixture should be added alternately.)

... AND THE REST IS EASY!

5 Sift together and stir in the flour, salt, and leavening (baking powder or cream of tartar and soda)—also any spices in the recipe. Then, mix in any fruit or nuts.

6 Chill dough, if indicated in recipe, to make it easy to handle. Then shape dough for different types of cookies as directed in the recipe. Place on prepared pans.

7 Bake. Place pan on rack in center of oven. If cooky tops do not brown properly, move to a higher rack for last few minutes. Pans should be narrower, shorter than oven (to leave a 1″ space for circulation of heat).

8 Look at cookies when minimum baking time is up. As soon as they are done (according to recipe), remove from oven. With a wide spatula, slip off baking sheet or out of pan onto wire rack to cool (as recipe directs).

Store cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover. Keep soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently.	Where to Find: Drop Cookies [16]-[21] Refrigerator Cookies [22]-[24] Miscellaneous Cookies [25] Bar Cookies [26]-[29] Rolled Cookies [30]-[39] Molded Cookies [25], [40]-[42] Press Cookies [43]
Drop Cookies	[16]-[21]
Refrigerator Cookies	[22]-[24]
Miscellaneous Cookies	[25]
Bar Cookies	[26]-[29]
Rolled Cookies	[30]-[39]
Molded Cookies	[25], [40]-[42]
Press Cookies	[43]

DROP COOKIES

“Quickies” busy
mothers love to make.

HOW TO MAKE DROP COOKIES (preliminary steps on pp. [14]-[15])

1 It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan.

2 Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough.

BROWN SUGAR DROPS (

Recipe) Soft, chewy. Wonderful brown sugar flavor.

Mix together thoroughly ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

½ cup sour milk or buttermilk

Sift together and stir in ...

3½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.

★ HOLIDAY FRUIT COOKIES

Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality.

recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″.

SALTED PEANUT COOKIES

These tempting peanut crunches are always a favorite both with children and grown-ups.

recipe above—except in place of the 3½ cups flour, stir in 2 cups sifted flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.

BUSY-DAY NUT DROPS

Easy budget-savers. One of our home testers calls these her “wash day” cookies.

recipe above—and mix into the dough 1 cup cut-up nuts.

BUSY-DAY COCONUT DROPS

recipe above—and mix into the dough 1 cup moist shredded coconut.

“Cozies” from the cooky jar.

COFFEE-AND-SPICE DROPS (

Recipe) Intriguing flavors from the Far East.

Mix together thoroughly ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

½ cup cold coffee

Sift together and stir in ...

3½ cups sifted GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HERMITS

Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always first choice with her little girls.

recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.

Wash them and spread out in a flat pan. Cover the pan and heat slowly in a moderate oven.

To get full flavor from seedless raisins, cut them in two with scissors after plumping.

MINCEMEAT COOKIES

Extra quick, no extra fruits needed ... they are in the mincemeat.

recipe above—and mix into the dough 2 cups well drained mincemeat.

SPICED PRUNE DROPS

recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.

APPLESAUCE COOKIES

Yummy applesauce cake in cooky form.

recipe above—except add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.

WHEATIES DROP COOKIES

Treats for young champions.

Mix together thoroughly ...

1 cup soft shortening
1 cup sugar
2 eggs

Stir in ...

1 cup sour milk

Sift together and stir in ...

2 cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves

Stir in ...

¾ cup coarsely chopped nuts
1 cup cut-up raisins

Fold in ...

3 cups WHEATIES

Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 5 doz. 2½″ cookies.

Some of grandmother’s prize cooky favorites.

OLD-FASHIONED SOUR CREAM DROPS (

Recipe)

Soft, tender, cream-rich.

Mix together thoroughly ...

½ cup soft shortening
1½ cups sugar
2 eggs

Stir in ...

1 cup thick sour cream
1 tsp. vanilla

Sift together and stir in ...

2¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
½ tsp. baking powder
½ tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 425° (hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them.

recipe above—except use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with

Use freshly soured cream for good flavor. Buy it from the dairy. Or sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup sweet cream.

BURNT BUTTER ICING

Melt 4 tbsp. butter until golden brown. Blend in 1 cup sifted confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.

AMOUNT: Icing for about 30 cookies.

to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls.

COCONUT CREAM DROPS

recipe above—except mix into the dough 1 cup moist shredded coconut.

CHOCOLATE CREAM DROPS

Betty Crocker picture cooky book

Betty CrockerPICTURE Cooky Book

How to Get PERFECT Results from Recipes in this Book....

HERE’S HOW WE MEASURE

MEASURE THAT PAN!

HOW TO PREPARE some special ingredients the quick, easy way!

PREPARING DRIED FRUITS

EQUIVALENT WEIGHTS AND MEASURES

COOKIES

DROP COOKIES

Betty Crocker
PICTURE Cooky Book