Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 21

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 21

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 21

“Here you will notice page 21 the final recipe page, as well as the back cover of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

FROSTINGS * FILLINGS

Creamy Vanilla Frosting

Blend 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, 1 teaspoon vanilla, and 1/4 teaspoon salt…Beat in 1/2 cup sifted confectioners’ sugar…Add 5 tablespoons scalded light cream, alternately with 2 1/2 cups sifted confectioners’ sugar, beating well after each addition…Add only enough cream to make a nice spreading consistency…Makes enough frosting for 2 to 3 dozen cookies.

Chocolate Frosting

Melt together over hot water 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, 3 oz. unsweetened chocolate. Pour 5 tablespoons scalded milk over 2 cups sifted confectioners’ sugar and 1/4 teaspoon salt. Stir until sugar is dissolved. Add 1/2 teaspoon vanilla. Add chocolate mixture and beat until thick enough to spread. Makes enough frosting for 3 dozen cookies.

Decorative Frosting

Mix 2 cups sifted confectioners’ sugar and 2 tablespoons hot water until smooth. Add a few drops vanilla and a few drops of food coloring to tint the desired color. Use in decorating Cookieland Cut-Outs, see page 2.

Fig Filling

Combine 1/2 lb. (1 cup) dried figs, ground, 6 tablespoons water, 6 tablespoons sugar, 1/8 teaspoon salt, and 1 tablespoon lemon juice. Cook over low heat until thick, stirring constantly (about 15 minuteS). Cool. Use as filling in making Fig Pincushions, page 17.

Date-Nut Filling

Combine 2 cups dates, cut fine, with 1/2 cup sugar and 1/2 cup water. Cook over low heat until thick, stirring constantly (about 5 minutes). Add 1 cup nuts, chopped fine, and mix. Cool. Use in making Date Whirligig Cookies, page 16. Dot filling on dough, then spread.

Do You know why You can bake BETTER with Homogenized Spry?

One reason you can see for yourself–that pure white shortening is lighter, fluffier, easier to work with than any other type of shortening. It’s homogenized, pre-creamed to blend easier, quicker with your dry ingredients. What’s more, it’s the only kind of shortening specially made to mix with liquids. That’s what makes Spry’s can’t-fail “Water-Whip” pastry method possible. And Spry has Cake Improver to make your cakes higher, lighter, smoother-textured. That’s why Lever Brothers guarantees the quality and performance of Spry!Spry
BEST FOR ALL
YOU BAKE OR FRY

 

 

Aunt Jenny’s Old-Fashioned Christmas Cookies  Back Cover

Aunt Jenny’s Old-Fashioned Christmas Cookies Back Cover

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One thought on “Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 21

  1. […] Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 21 (mccallumvintagerecipedivas.wordpress.com) […]

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