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

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!

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!

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

MEASURE THAT PAN!

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

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.

PREPARING DRIED FRUITS

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

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.

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

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.

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.

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!

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

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.

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!

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.

Follow 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″.

Follow 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.

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.

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

Follow 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.

Follow 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.

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

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.

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

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.

Follow recipe above—except stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with

Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups sifted confectioners’ sugar. Thin with cream to make glossy and easy to spread.

Follow recipe above—except sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.

Chill dough. 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. While slightly warm, frost with Quick Cream Icing (below.)

Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.

Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.

Follow recipe above—except in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).

Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.

Follow recipe above—and divide dough into three parts. Choco-Nut: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. Coco-Nut: To another part, add ½ cup moist shredded coconut. Date-Nut: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.

Follow recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).

Follow recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (Illustrated directions at bottom of page tell how to remove macaroons from paper easily.) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.

Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups sifted confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.

Follow recipe above—except, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Follow recipe above—and mix into dough ½ cup cut-up blanched almonds or black walnuts or other nuts.

Follow recipe above—using both cinnamon and vanilla. Mix into dough ½ cup finely chopped nuts and ½ cup finely cut dates.

Follow recipe above—but omit cinnamon. Stir 1 tbsp. grated orange rind into shortening mixture. Mix into dough ½ cup cut-up blanched almonds.

Follow recipe above—but omit the cinnamon. Blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

for an elegant dessert: Make a roll by arranging the chocolate or ginger cookies (see p. 23) side by side with sweetened whipped cream between. Spread whipped cream over top and sides of roll. Chill 6 to 8 hr. Slice diagonally for gaily striped servings.

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately.

This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Petits Gateaux Tailles” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scotch and English—“Petticoat Tails.”

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Voted the best oatmeal cooky ever tasted ... when sent to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The distinguishing molasses-lemon flavor was an idea from Mrs. Richard Nugent, Brooklyn, New York.

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

to make Petticoat Tails match your color scheme: Tint the dough with a few drops of red food coloring and use rose flavoring for a pink party. Use wintergreen flavoring and a few drops of green coloring for a green party.

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)

Chill dough. Roll into balls the size of walnuts ... then roll balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place 3″ apart on ungreased baking sheet. Bake until golden brown ... but still soft.

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.

Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we do mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.

Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup sifted confectioners’ sugar (until icing will spread easily).

Follow recipe above—except chop nuts finely and spread dough in two well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.

Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (see below) and cut into bars.

Gradually beat ½ cup sifted confectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.

Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.

Follow recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

Follow recipe above for Bottom Layer—except use sifted confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with

Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.

Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.

Cook over boiling water 3 min., stirring constantly. Remove from over hot water.

Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (see Burnt Butter Icing, p. 18).

Short cut: instead of rolling it, drop dough and flatten with glass. See page 40.

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.

Follow recipe above—except in place of vanilla, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.

Follow recipe above—except use ½ cup sugar in place of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking powder.

Follow recipe above—except omit vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.

Follow recipe above or recipe for Rich Sugar Cookies. Divide dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ × 12″. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter. Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased baking sheet. Bake.

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cooky. If glazed cooky is desired, brush mixture of 1 egg yolk and 2 tbsp. water over top of cookies before baking. Bake until they are delicately browned.

Follow recipe for Sugar Cookies above, or (KEY) recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:

Cut with heart-shaped cutter. Brush lightly with a little beaten egg white. Then sprinkle with red sugar. Bake.

Cut dough with two heart-shaped cutters, one smaller than the other. Lay a smaller heart on each of the larger ones and bake each pair as one cooky. When baked, ice the smaller heart with red or pink icing.

Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron.

Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies.

Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing.

Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers.

Into 1 cup sifted confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.)

Follow recipe for soft molasses cookies such as Gingies on page 34. Tint the Decorating Icing (above) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair.

FILLED COOKIES ( (KEY) Recipe) Tender, creamy white turnovers hold luscious fillings.

Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (below) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned.

Follow recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (see below) on each ... covering up to edge. Place on the top pieces. Press edges together.

Follow recipe above—and roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly greased baking sheet. Cut with sharp knife from corners of each square almost to center (making 4 triangular sections in each square). In center, place 1 teaspoonful cooled Prune Filling (above). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.

Follow recipe above—and roll one half of dough ⅛″ thick. Cut into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (below) on each strip lengthwise, covering only ½ of strip except for a ¼″ edge. Lift this edge up and stick it to filling. Quickly flop the uncovered half of strip over the filling, folding it under at edge. Seal the 2 edges together securely. With sharp knife, cut into bars 2″ long. Place 1″ apart on lightly greased baking sheet.

In recipe above for Raisin, Fig, and Date Filling, use 1½ cups raisins, or figs, or dates ... in place of the combination of the three.

Chill dough. Roll out ⅛″ thick. Cut into desired shapes. Place on ungreased baking sheet. Bake until lightly browned. When cool, and just before serving, put together in pairs with jelly or jam between.

Chill dough. Roll out very thick (½″). Cut with 2½″ round cutter. Place far apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

Follow recipe above—and frost when cool with Simple White Icing (recipe below).

Blend together 1 cup sifted confectioners’ sugar, ¼ tsp. salt, ½ tsp. vanilla, and enough milk or water to make easy to spread (about 1½ tbsp.). Part of icing may be colored by adding a drop or two of food coloring.

Follow recipe above—and mix in 1 more cup sifted GOLD MEDAL Flour. Chill dough. Roll out very thick (½″). Grease cardboard gingerbread boy pattern, place on the dough, and cut around it with a sharp knife. Or use a gingerbread boy cutter. With a pancake turner, carefully transfer gingerbread boys to lightly greased baking sheet. Press raisins into dough for eyes, nose, mouth, and shoe and cuff buttons. Use bits of candied cherries or red gum drops for coat buttons; strips of citron for tie. Bake. Cool slightly, then carefully remove from baking sheet. With white icing, make outlines for collar, cuffs, belt, and shoes.

Chill dough. Roll out very thin (¹⁄₁₆″). Cut into desired shapes. Bake until, when touched lightly, no imprint remains. (Over-baking gives a bitter taste.)

Trace on tissue paper. Then cut pattern from cardboard. Place greased pattern on dough. Cut around it with a sharp knife. Other cooky patterns can be made in same way.

To make “dancing” Gingerbread boys ... bend the legs and arms into “action” positions when you place them on baking sheet (as shown in small figures above).

1 Select heavy box, lined with waxed paper. Use plenty of filler (crushed wrapping or tissue paper, or unbuttered popcorn or Cheerios).

2 Wrap each cooky separately ... in waxed paper. Or place cookies back-to-back in pairs ... then wrap each pair.

3 Pad bottom of box with filler. Fit wrapped cookies into box closely, in layers.

5 Cover with paper doily, add card, and pad top with crushed paper. Pack tightly so contents will not shake around.

6 Wrap box tightly with heavy paper and cord. Address plainly with permanent ink ... covering address with Scotch tape or colorless nail polish. Mark the box plainly: “PERISHABLE.”

Chill dough. Roll out thick (¼″). Cut into desired shapes. Place 1″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. When cool, ice and decorate as desired.

Follow recipe for Dark Dough above except substitute honey for molasses, and granulated sugar for brown. Use 1 tsp. vanilla in place of cinnamon and ginger.

Just loop a piece of green string and press ends into the dough at the top of each cooky before baking. Bake with string-side down on pan.

Use recipe for Decorating Icing (p. 31) (thin the icing for spreading). For decorating ideas, see picture on preceding page. Sugar in coarse granules for decorating is available at bakery supply houses.

Cut with scalloped cutter ... using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing—leaves of green icing—to give the realistic effect of holly wreaths.

Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.

Spread with white icing ... then sprinkle with green sugar. Decorate with silver dragées and tiny colored candies.

(Reindeer, camel, dog, kitten, etc.): Pipe icing on animals to give effect of bridles, blankets, etc.

Chill dough overnight. Roll small amount at a time, keeping rest chilled. Roll out ¼″ thick and cut into oblongs 1½ × 2½″. Place one inch apart on greased baking sheet. Bake until when touched lightly no imprint remains. While cookies bake, make Glazing Icing (recipe below). Brush it over cookies the minute they are out of oven. Then quickly remove from baking sheet. Cool and store to mellow.

Boil together 1 cup sugar and ½ cup water until first indication of a thread appears (230°). Remove from heat. Stir in ¼ cup confectioners’ sugar and brush hot icing thinly over cookies. (When icing gets sugary, reheat slightly, adding a little water until clear again.)

Follow recipe above—except in place of honey and molasses use 1 cup honey; and reduce spices (using ¼ tsp. cloves, ½ tsp. allspice, and ½ tsp. nutmeg ... with 1 tsp. cinnamon).

Roll out the chilled dough ¼″ thick. Cut into 2″ rounds. Place on greased baking sheet. With fingers, round up cookies a bit toward center. Press in blanched almond halves around the edge like petals of a daisy. Use a round piece of citron for each center. Bake just until set. Immediately brush with Glazing Icing (above). Remove from baking sheet. Cool, and store to mellow.

Chill dough. Roll thin (⅛″). Cut into 2″ rounds. Heap 1 tsp. Meringue Frosting (recipe below) in center of each round to make it look like the crown of a hat. Place 1″ apart on greased baking sheet. Bake until delicately browned.

Beat 1 egg white until frothy. Beat in gradually 1½ cups sifted confectioners’ sugar and beat until frosting holds its shape. Stir in ½ cup finely chopped blanched almonds.

Mix thoroughly with hands. Chill dough. Roll out ⅓ to ½″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). Flute edges if desired by pinching between fingers as for pie crust. Place on ungreased baking sheet. Bake. (The tops do not brown during baking ... nor does shape of the cookies change.)

Mix thoroughly with hands. Chill dough. Roll out ¼″ thick. Cut into strips 2½″ long and ¾″ wide. Brush tops lightly with 1 egg white, slightly beaten. Sprinkle with mixture of 1 tbsp. sugar and ⅓ cup finely chopped blanched almonds. Carefully transfer (several strips at a time) to ungreased baking sheet. Bake just until cookies begin to turn a very delicate golden brown.

*In place of the almonds, you may use 1 tsp. vanilla flavoring and 1 tsp. almond flavoring.

Chill dough. Press dough into Sandbakels molds (or tiny fluted tart forms) to coat inside. Place on ungreased baking sheet. Bake until very delicately browned. Tap molds on table to loosen cookies and turn them out of the molds.

Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten (to ¼″) with bottom of glass dipped in flour. Bake until lightly browned.

Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten with fork dipped in flour ... crisscross. Bake until set ... but not hard.

Follow recipe above—except use only ¼ cup shortening, and in place of brown sugar use ½ cup honey.

Roll into 1″ balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (¾ cup). Place about 1″ apart on ungreased baking sheet. Bake 5 min. Remove from oven. Quickly press thumb gently on top of each cooky. Return to oven and bake 8 min. longer. Cool.

Place in thumbprints a bit of chopped candied fruit, sparkling jelly, or tinted confectioners’ sugar icing.

Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugared-side-up 2″ apart on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed.

Chill dough. Roll with hands pencil-thick. Cut in 2½″ lengths. Form into crescents on ungreased baking sheet. Bake until set ... not brown. Cool on pan. While slightly warm, carefully dip in 1 cup confectioners’ sugar and 1 tsp. cinnamon mixed.

Follow recipe for English Tea Cakes above—except use 2 tbsp. lemon juice and 1 tbsp. water in place of the milk. Add 2 tsp. grated lemon rind. Omit citron and currants. Mix in ½ cup chopped nuts. Chill dough. Roll into balls and bake. Then roll in confectioners’ sugar.

Follow recipe for Almond Crescents—except in place of almonds use black walnuts or other nuts, chopped. Cut into finger lengths and bake. While still warm, roll in confectioners’ sugar. Cool, and roll in the sugar again.

Chill dough. Roll into 1″ balls. Place 2½″ apart on ungreased baking sheet. Bake until set, but not brown. While still warm, roll in confectioners’ sugar. Cool. Roll in sugar again.

Chill dough. Roll into 1″ balls. Place on ungreased baking sheet. Flatten slightly. Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 tbsp. water). Top each with a blanched almond half. Bake until golden brown.

Chill dough. Break off small pieces and roll to pencil size about 6″ long and ¼″ thick. Form each piece into a circle, bringing one end over and through in a single knot. (See sketch above.) Leave ½″ end on each side. Place on ungreased baking sheet. Brush tops with meringue (made by beating 1 egg white until stiff, gradually beating in 2 tbsp. sugar). Press bits of red candied cherries on center of knot for holly berries. Add little jagged leaves cut out of green citron. Bake until set ... but not brown.

Force dough through a cooky press (or pastry tube). Follow directions accompanying cooky press. Hold the press upright, and force out the dough until it appears at the edge of the mold ... then lift the press away.

Chill dough. Force through cooky press onto ungreased baking sheet in letter S’s, rosettes, fluted bars, or other desired shapes. Bake until set ... but not brown.

Follow recipe above—but blend into the shortening mixture 4 sq. unsweetened chocolate (4 oz.), melted.

Follow recipe for Butter Cookies on p. 31. Force chilled dough through cooky press onto ungreased baking sheet in form of flowers, wreaths, or any desired shapes.

Chill dough. Force through cooky press onto ungreased baking sheet in shape of wreaths. Brush wreaths with slightly beaten egg white. Sprinkle with mixture of 2 tbsp. sugar, ¼ tsp. cinnamon, and ¼ cup very finely chopped blanched almonds. Bake until set ... but not brown.

Press bits of red or green candied cherry into top of wreaths to simulate a bow.

TRANSCRIBER’S NOTE

Attention has been paid to replicating the layout of the original where possible. Images may have been shifted slightly and sections have been moved to correct content spread across two pages in the original. Cases where significant changes have been made are noted below.

Disruptive blemishes on illustrations have been touched up, but there remain some discolorations accumulated over time. Back cover has intentionally been left unretouched in homage to the well loved condition in which most copies of this book are found.

Illustrations without captions have had alt-text description added, this is denoted with parentheses.

The indexes were not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources. Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pp 22,23: Steps 3 and 4 of REFRIGERATOR COOKIES have been moved from page 23 to be with 1 and 2 on page 22.
Pg 26,27: Recipe for Lemon Icing moved from Pg 27 to be with Plantation Fruit Bars Pg 26
Pg 26: "next page" changed to "below" to reflect move of Lemon Icing
Pp 31; “opposite page” replaced with “above page”
Pp 32: “opposite page” replaced with “below”
Index: “Bar Bookies” replaced with “Bar Cookies”

*** END OF THE PROJECT GUTENBERG EBOOK BETTY CROCKER PICTURE COOKY BOOK ***

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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.

	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

The Project Gutenberg eBook of Betty Crocker picture cooky book

Betty Crocker
PICTURE 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

REFRIGERATOR COOKIES

MISCELLANEOUS COOKIES

BAR COOKIES

ROLLED COOKIES

MOLDED COOKIES

PRESS COOKIES

ALPHABETICAL INDEX

THE FULL PROJECT GUTENBERG LICENSE

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

The Project Gutenberg eBook of Betty Crocker picture cooky book

Betty Crocker PICTURE 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

REFRIGERATOR COOKIES

MISCELLANEOUS COOKIES

BAR COOKIES

ROLLED COOKIES

MOLDED COOKIES

PRESS COOKIES

ALPHABETICAL INDEX

THE FULL PROJECT GUTENBERG LICENSE

Betty Crocker
PICTURE Cooky Book