1 1/4 cups Butter.
3 1/2 cups Flour.
6 hard boiled Egg Yolks.
1/4 teaspoon Salt 1 teaspoon Vanilla or Almond Extract.
Cream butter. Add flavoring and egg yolks, mix well. Sift flour and salt together and add to creamed mixture. Force through cookie press, using round opening; cut into strips and form into wreaths. Slightly flatten each wreath and sprinkle with colored sugar. Bake at 375°.
2 cups Butter 2 1/2 cups sugar.
3 Eggs, beaten.
4 cups Flour.
Cream butter and sugar thoroughly; add all but two tablespoons of the beaten eggs (this is reserved for brushing on the tops of the cookies before baking). Add flour. Roll dough very thin and cut into small cookies. Brush top of each with beaten egg. Bake at 375°.
1 1/2 cups powdered Sugar 1 1/2 teaspoons Bak. Pwdr.
1 cup Almond Paste 4 Egg Whites.
Sift the baking powder and the powdered sugar together three times, with a pinch of salt. With a wooden spoon work this into the almond paste. Last fold in the egg whites that have been beaten until they stand in stiff peaks. Drop by teaspoonsful onto a greased baking sheet. Bake very slowly at 275°.
1 cup Butter.
1 cup Sugar.
2 Eggs, beaten light 2 1/4 cups Flour.
2 teaspoons Baking Powder 1 cup Cocoanut, ground in food grinder.
1 teaspoon Vanilla 1/4 teaspoon Almond.
Extract 1/2 teaspoon Salt.
Cream butter and sugar. Add beaten egg yolks and flavoring. Sift flour, baking powder and salt together and add to creamed mixture, at the same time add the ground cocoanut. Mix well. Force through a cookie press using the flat opening; cut off at 3 inch lengths. Bake at 375°.
1 1/2 cups Sugar 1 1/2 cups Butter 1 Egg.
1 teaspoon Vanilla.
1 teaspoon carbonated.
Ammonia 1/4 teaspoon white pepper 5 cups Flour.
Cream butter and sugar together. Add beaten egg and vanilla. Sift ammonia, pepper and flour together and add to creamed mixture. Roll into long 1/2 inch rolls and cut off 1/2 inch pieces. Bake on a greased baking sheet at 325°. The tops of the small pieces may be dipped in colored sugar for a gay touch at holiday time. Will keep for months in an airtight jar.
1 cup Butter 1 cup Sugar 3 Egg Yolks 3 cups Flour.
1/2 teaspoon Salt 1/2 teaspoon each Vanilla and Almond Extract.
Cream butter and sugar. Add egg yolks and beat well. Mix in other ingredients. Force through a cookie press, using assorted shapes. Bake until slightly brown at 350°.
1 cup Butter.
1 cup Sugar.
2 teaspoons Cream 2 cups Flour.
1 cup Potato Flour.
1/2 teaspoon carbonated.
Ammonia 1/2 cup ground Almonds.
'Cream the butter and sugar. Add eggs, then the cream. Sift the two flours with the ammonia; add the almonds and knead all together. Force through a cookie press, cut into 21/2 inch lengths and shape into circles. Bake at 375°.
Danish Children Dancing. Better have some goodies ready.