Biscuits for comfort part 3
One last word from Dr PRice. Or rather, several last recipes.
COOKIES
3/4 cup shortening
2 cups sugar
2 eggs
1/4 teaspoon grated nutmeg
1 teaspoon vanilla extract or grated rind of 1 lemon
4 cups flour
3 teaspoons Dr. Price’s Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.
COCOA COOKIES
4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price’s Baking Powder
1/4 teaspoon salt
1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.
FILLED COOKIES
1/3 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups flour
4 teaspoons Dr. Price’s Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour
1/2 cup sugar
1/2 cup water
1/2 cup chopped raisins
1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing page 17.
May things have improved since the first batch of biscuits!
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