Tag Archives: Christmas Cookie

Kelloggs Chocolate Scotcheroos using Rice Krispies and chocolate chips Vintage Recipe Ad 1965

Cookies, Desserts, Retro Recipes, Uncategorized January 15, 2014 Leave a comment
Kelloggs Chocolate Scotcheroos using Rice Krispies and chocolate chips Vintage Recipe Ad 1965

Kelloggs Chocolate Scotcheroos using Rice Krispies and chocolate chips Vintage Recipe Ad 1965

3 Cookie Recipes from 1965 vintage cookbook, McCall’s Cookie Collection

Cookies, Desserts December 27, 2013 Leave a comment
1965 vintage cookbook, McCall’s Cookie Collection,

1965 vintage cookbook, McCall’s Cookie Collection,

Retro Classic Christmas Cookies

Christmas, Cookies, Desserts December 4, 2013 Leave a comment
Classic Christmas Cookies

Retro Classic Christmas Cookies

Ingredients for Classic Christmas Cookies:

  • 2 1/4 cups of sifted flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 tsp vanilla
  • 1 TBS milk

Directions

Sift flour, salt and baking powder together. Cream shortening and sugar together, add eggs and vanilla, then add sifted ingredients and milk. Roll and cut with holiday shaped cutters. Bake at 375 for 12 minutes. Cool completely before frosting. Makes 2 1/2 dozen cookies.

Frosting:

  • 2 TBS milk
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla

Directions for Frosting

Stir sugar gradually into milk. Add vanilla. More sugar may be added to obtain desired consistency. Different flavors may be achieved by substituting fruit juice, coffee or maple syrup for the milk.

Frost cooled cookies and decorate as desired.

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9 Ornament Christmas cutouts cookies

Christmas, Vintage Recipes December 3, 2013 Leave a comment
9 Ornament Christmas cutouts cookies

9 Ornament Christmas cutouts cookies

“This has become a family favorite over the years to make at the Holidays! They taste and look fantastic! I hope you will enjoy them as much as we do! You’ll find that the kids and grandchildren love them, so make plenty this Holiday!”

~ Happy Holidays!

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

Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Vintage Recipes December 3, 2013 1 Comment
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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Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 20

Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Vintage Recipes December 3, 2013 1 Comment
Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 20

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 20

“Here you will notice page 20 of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

PEANUT MACAROONS. On a sweltering afternoon, pass cool-off glasses of minted fruit juice or iced tea with a plateful of these crisp peanut delights. Or serve them in the cool of the evening with dishes of ice cream or sherbet. These crunchy snaps are favorites with the youngsters, too. Pack a generous box and tuck it into the picnic hamper.

Use recipe for Lever House Macaroons as follows: Add 1 tablespoon milk in first mixing step…Use 1 cup chopped blanched salted peanuts instead of walnuts…Omit cinnamon…Yield 5 1/2 dozen. Use all brown sugar, if desired.

SPICY APPLE “MACS”. Pack a few of these wholesome “Macs” in those go-to-school lunches. The youngsters will love their fresh-apple flavor and spicy zip.

Use recipe for Lever House Macaroons as follows: Omit the granulated sugar and use 2 cups light or dark brown sugar, firmly packed…Add 1 cup unpared ground or finely chopped raw apples with the nuts…Increase the cinnamon to 1 teaspoon and add 1 teaspoon nutmeg and 1/4 teaspoon cloves…Shape and bake as directed, only this dough is softer and need not be pressed with fork before baking…Yield: 6 1/2 dozen fruity, spicy treats.

ORANGE ‘N’ DATE MACAROONS. Serve these “tempters” to the Halloween crowd along with apples, nuts, and cider…or with twin scoops of orange ice and chocolate ice cream.

Use recipe for Lever House Macaroons as follows: Omit vanilla and cinnamon…Add 1 1/2 teaspoons grated orange rind, 1/2 teaspoon grated lemon rind, and 1 tablespoon orange juice in first mixing step…Add 3/4 cup chopped dates with the nuts…Shape and bake as directed…Yield: 5 1/2 dozen.

CINNAMON SUGAR PLUMS. Get the holidays off to a good start by filling the cookie jar with these spicy, sugar-crusted goodies. Wonderful Thanksgiving nibbles after the big feast!

Use recipe for Lever House Macaroons as follows: Add 1 tablespoon coffee beverage, grape juice, or milk in first mixing step…Add 3/4 cup chopped raisins with the nuts…Increase cinnamon to 2 teaspoons and add 3/4 teaspoon nutmeg and 1/4 teaspoon allspice. Shape the dough in 1 1/4″ balls and roll each ball in a mixture of 1/4 cup sugar and 1/4 teaspoon cinnamon…Place balls on Sprycoated baking sheets…Bake in moderate oven (350°F.) 12-15 minutes. (Be careful not to overbake.)…Cool about 2 minutes before removing cookies from baking sheets…Yield: 5 1/2 dozen spicy, crisp cookies.

HOLIDAY DELIGHTS. Gift suggestion for a friend: pack a tin of these “candied fruities,” wrap them gaily, and tuck in your hand-written copy of the recipe.

Use recipe for Lever House Macaroons as follows: Use 3/4 teaspoon almond extract instead of vanilla and 1/2 cup unblanched, chopped toasted almonds instead of walnuts…Add 1/2 cup chopped candied cherries and 1/4 cup chopped candied citron…Shape and bake as directed…Yield: 5 1/2 dozen. Or use 1/2 teaspoon vanilla, and 3/4 cup each chopped filberts and mixed candied fruits and peels instead of toasted almonds, candied cherries, and citron.

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Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 18-19

Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Cookies, Vintage Recipes December 3, 2013 Comments: 3
Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 18-19

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 18-19

“Here you will notice page 18-19 of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

With this single basic recipe for Lever House Macaroons you can make exciting cookies all through the year! January through December–there’s a macaroon for every month–each one different and all delicious!

LEVER HOUSE MACAROONS. Here’s a basic recipe! Flaky-crisp cookies with crinkly crusts, delightful chewiness, wonderful flavor! Perfect with New Year’s punch or eggnog…good for fireside snacks, too.

Combine and beat thoroughly:

1 cup Homogenized Spry
1 cup firmly packed brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 unbeaten eggs

Stir in…1/2 cup chopped walnuts

Sift together:

1 1/4 cups sifted all-purpose flour
1 teaspoon soda; add to Spry mixture and blend.

Add…3 cups rolled oats and mix well.

Measure out…level tablespoons of dough on Sprycoated baking sheets, leaving a little space between. Press with fork.

Bake…in moderate oven (350°F.) 12-15 minutes. Cool about 2 minutes before removing cookies from baking sheets. Makes 5 1/2 dozen.

LOLLIPOPS. Let gay Macaroon Lollipops be the star of the youngsters’ Valentine party! Cap them with sparkling cellophane and tie with perky red bows.

Use recipe for Lever House Macaroons. Measure out level tablespoons of dough on Sprycoated baking sheets, leaving a little space between…For lollipop sticks, use 4″ lengths of paper drinking straws, plastic straws, or wooden skewers. Insert one in each mound of dough with straws parallel with sheet…For sparkling color on the lollipops, sprinkle dough with bits of finely cut gumdrops…Bake in moderate oven (350°F.) 12-15 minutes…Cool about 2 minutes before removing the cookies from the baking sheets…Yield: 5 1/2 dozen. To “dress-up” the lollipops for a party, cut cellophane in 6″ x 9″ pieces and “gather” a piece around each cookie. Tie cellophane to straw with narrow ribbon, making a perky little bow. A pretty assortment of lollipops can be made using different colors of cellophane and harmonizing ribbons.

BANANA NUTTIES. A Spring delight with fresh-banana flavor and the crunch-crunch of walnuts. Serve them St. Patrick’s Day with lime sherbet and a flourish o’ green.

Use recipe for Lever House Macaroons as follows: Omit granulated sugar and use 2 cups brown sugar, firmly packed. Increase walnuts to 1 cup. Add 1 cup mashed ripe bananas with the nuts…Increase cinnamon to 1 teaspoon and add 1/2 teaspoon nutmeg…Shape and bake as directed, only this dough is softer and need not be pressed with fork before baking…Yield: 6 1/2 dozen.

SCOTTISH COOKIE-ROONS. As welcome as the soft spring showers are these bonnie macaroons that intermingle a bevy of sprightly flavors and textures: dates, raisins, toasted oats.

Use recipe for Lever House Macaroons, adding 1/3 cup chopped dates and 1/3 cup chopped raisins with the nuts…Shape and bake as directed…Yield: 5 1/2 dozen. Or use 1/3 cup each chopped dates, figs, nuts, and shredded coconut.

CRUNCHY COCO-ROONS. For Maytime parties, try these macaroons enhanced with coconut and a fillip of orange and almond extracts. Delectable with strawberry ice cream!

Use recipe for Lever House Macaroons as follows: Omit vanilla, cinnamon, and nuts…Add 1/4 teaspoon orange extract and 1/4 teaspoon almond extract in first step…Add 1 1/2 cups shredded coconut to Spry-sugar mixture before adding flour…Shape and bake as directed…Yield: 5 1/2 dozen.

SUGAR-CRISP TEA MACAROONS. This dainty tidbit is perfect refreshment for bridal showers and wedding receptions. A petite cookie with sugary sparkle and enchanting flavor!

Use recipe for Lever House Macaroons as follows: Omit cinnamon…Use 1/2 teaspoon almond extract instead of vanilla…Add 1 cup coconut with nuts. Shape the dough in small 3/4″ balls…Roll each ball in granulated sugar and place on Sprycoated baking sheets…Bake in moderate oven (350°F.) 12 minutes, or until a very delicate brown. (Be careful not to overbake.) Cool about 2 minutes before removing cookies from baking sheets…Yield: 10-11 dozen.

PRALINE MACAROONS. These pecan “yum-yums” are a top-notch sweet for picnics. Or serve them with sugared berries or chilled melon balls at garden suppers.

Use recipe for Lever House Macaroons as follows: Omit granulated sugar and use 2 cups dark brown sugar, firmly packed…Use 3/4 teaspoon vanilla…Omit cinnamon…Omit walnuts and use 1 cup chopped pecans…Shape and bake as directed…Yield: 5 1/2 dozen…For a tempting variation of Praline Macaroons, substitute 1 cup chopped black walnuts for pecans. Or make Coconut Praline Macaroons by using light brown sugar instead of dark and substituting 1 1/2 cups shredded coconut for 1 cup pecans

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Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 12-13

Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Holidays, Vintage Recipes December 3, 2013 Comments: 7
Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 12-13

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 12-13

“Here you will notice page 12-13 of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

Better-than-ever Brownies…Spry’s Two-Minute Way!

All ingredients except nuts are blended smoothly together in a single step! Beat for 2 full minutes or count 200 strokes.

Cool thoroughly to avoid crumbling when cutting. Make 4 evenly spaced cuts across brownies each way with long, sharp knife.

Brownies

Sift into mixing bowl:

3/4 cup sifted all-purpose flour (or 3/4 cup plus 2 tablespoons sifted cake flour)
1 cup sugar
7 tablespoons cocoa
1/2 teaspoon baking powder
3/4 teaspoon salt

Add:

2/3 cup Homogenized Spry
2 unbeaten eggs
1 teaspoon vanilla
1 tablespoon corn sirup

Mix…thoroughly by beating 200 strokes (2 minutes on mixer at low speed). Scrape bowl and spoon once during mixing.

Stir in…1 cup coarsely cut nuts, reserving a few for top of batter. Spread batter in square 8″x8″x2″ Sprycoated pan; sprinkle remaining nuts over top.

Bake…in moderate oven (350°F.) 40-45 minutes. Avoid overbaking as it makes brownies less soft and moist.

Cool…in pan on rack 10 minutes. Turn out of pan, finish cooling on rack.

Cut…into squares. Makes 25 brownies 1″ thick.

Sweetmeats

Combine and cream well:

1/2 cup Homogenized Spry
1/2 teaspoon salt
1/2 cup firmly packed brown sugar

Add…1 cup sifted all-purpose flour and blend.

Pack…mixture firmly in 8″ x 12″ Sprycoated pan.

Bake…in slow oven (325°F.) 20 minutes.

Beat…2 eggs well.

Add:

1 cup firmly packed brown sugar
1 teaspoon vanilla, beating until thick and foamy.

Add:

2 tablespoons flour
1/2 teaspoon baking powder
1 1/2 cups shredded coconut
1 cup chopped pecans and blend. Spread over baked mixture in pan.

Arrange:

10 candied cherry halves
10 pecan halves on top.

Bake…in slow oven (325°F.) 25 minutes.

Cool…in pan on wire rack. Cut in small bars or squares. Makes 3 dozen.

Brownies and Sweetmeats are excellent cookies for mailing because they keep well and travel without breaking or crumbling. Wrap them individually in waxed paper before boxing.

Teatime Date Bars

Pour:

1/3 cup boiling water over
2 cups chopped dates.
Cool.

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 unbeaten eggs

Add…date mixture and blend.

Sift together:

1 cup sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup chopped nuts and blend. Spread mixture in 10″x10″x2″ Sprycoated pan.

Bake…in moderate oven (350°F.) 40-45 minutes. Cool in pan; cut in bars, roll in powdered sugar. Makes 24.

Sea Foam Pecan Squares

Combine and beat thoroughly:

1/3 cup Homogenized Spry
1 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg yolk

Sift together:

3/4 cup sifted all-purpose flour
1 teaspoon baking powder; add to Spry mixture and blend.

Add…1/2 cup chopped pecans and mix.

Press…dough evenly into shallow oblong Sprycoated pan about 8″x12″.

Beat…1 egg white until stiff and dry.

Add…1/2 cup firmly packed brown sugar gradually, beating well after each addition.

Add…1/4 teaspoon vanilla; spread over mixture in pan.

Sprinkle…1/4 cup chopped pecans over top.

Bake…in slow oven (325°F.) 30-35 minutes. Cool.

Cut…into small squares. Makes about 35.

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Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 11

Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Holidays, Vintage Recipes December 3, 2013 Comments: 3
Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 11

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 11

“Here you will notice page 11  of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

BAR COOKIES

Bar cookies are the type baked in a cake pan, cooled, then cut into small bars or squares. Brownies (page 12) are doubtless the all-time favorite in this group. Homogenized Spry, being soft and plastic, makes it possible to mix Brownies by a method of almost magic ease! And such luscious Brownies…melthingly soft and chocolate-y rich!

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Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book Page 10

Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Cookies, Holidays, Vintage Recipes December 3, 2013 Leave a comment
Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book page 10

Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book page 10

“Here you will notice page 10  of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

Frosted Chocolate Nut Drops

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1 unbeaten egg
2 oz. chocolate, melted
1 teaspoon vanilla
1/2 teaspoon salt

Sift together:

1 1/4 cups sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup buttermilk or sour milk and blend.

Add…1 cup chopped walnuts and mix.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 12-15 minutes. Cool.

Frost…tops of cookies with Chocolate Frosting, page 21. Sprinkle with chopped nuts. Makes about 3 dozen.

Stone Crock Raisin Cookies

Combine and beat thoroughly:

1 cup Homogenized Spry
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 unbeaten eggs

Sift together:

1 1/2 cups sifted all-purpose flour
3/4 teaspoon soda; add half of flour to Spry mixture and blend.

Add…1/4 cup buttermilk or sour milk and mix; then add remaining flour, blend.

Add:

1 1/2 cups rolled oats
1 cup chopped nuts
1 1/2 cups seedless raisins and mix well.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 12-15 minutes. Makes 5 dozen.

Pineapple Crinkles

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
1 teaspoon salt
1/2 teaspoon grated lemon rind
1 unbeaten egg

Add…1/2 cup drained canned crushed pineapple and blend.

Sift together:

2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda; add to Spry mixture and mix well.

Drop…level tablespoons of dough on Sprycoated baking sheets.

Sprinkle…with mixture of 1 tablespoon sugar and 1/4 teaspoon nutmeg.

Bake…in moderately hot oven (375°F.) 12 minutes, or until a delicate brown. Makes 3 dozen.

Gail’s Brown Sugar Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1 unbeaten egg
1/2 teaspoon salt
1 teaspoon vanilla

Sift together:

1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder; add 1/2 of flour to Spry mixture and mix well.

Add…2 tablespoons hot water and blend; add remaining flour and blend.

Add:

1/2 cup chopped dates
1/2 cup chopped pecans and blend.

Drop…level tablespoons of dough on Spry coated baking sheets. Press cookies lightly with floured tines of fork to flatten slightly.

Bake…in moderate oven (350°F.) 10-15 minutes. Makes 3 dozen.

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