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(Passover Dishes) - (The International Jewish Cook Book)

Sift together one-half cup of matzoth meal and one-fourth cup of potato
flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and
two eggs. Rollout in potato flour mixed with sugar. Cut and bake on
greased tins in a hot oven.

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In a mixing bowl put a cup of sweet butter and two cups of granulated
sugar; beat these ingredients to a cream, then add three eggs, grated
lemon rind, and four tablespoons of brandy. Beat the added ingredients
thoroughly with the others till the mixture is smooth and creamy. Sift
three cups of flour in a big bowl with a teaspoon of salt and three
teaspoons of baking-powder; stir this a little at a time in the bowl
with the other ingredients, until the mixture is a light dough, just
stiff enough to roll out. If there is not enough flour, sift more in to
make the dough the desired stiffness; then dust the pastry board well
with flour, put part of the dough on the board, toss it lightly with
your hands from side to side till the dough is covered with flour. Then
dust the rolling-pin well with flour and roll the dough very thin; cut
it in shapes with a cookie cutter, lift each cookie up carefully with a
pancake turner, slip them quickly in a big baking-pan, the inside of
which has been well rubbed with flour, and bake them in a moderate oven
till light brown.
Just a moment before taking the pan out of the oven sprinkle the surface
of the cookies lightly with granulated sugar. When a little cool take
the cookies out of the pan with the pancake turner and lay them on a big
platter. When they are cold put the cookies in a stone crock.
It is a good plan to have two or three baking-pans so, while one panful
is baking, another may be filled and be ready to put in the oven when
the other is removed. Only put enough dough on the pastry board at a
time to roll out nicely on it.
Take one pound of butter one pound of sugar, yolks of six eggs,
hard-boiled, and flour enough to make a dough that is not too stiff.
Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place
the ammonia in a large bowl and pour one cup of scalding milk over it.
After this has cooled add it to the dough with one-half cup of cold
milk. Flavor to taste. Flour the pans and the cookie dough. Roll and
proceed as with sugar cookies.
Take ten boiled eggs and two raw ones, one pound of best butter, half a
pound of almonds, one lemon, some cinnamon one wineglass of brandy, one
pound of pulverized sugar and about one pound and a half of flour. This
quantity makes one hundred cookies, and like fruit cake, age improves
them, in other words, the older the better. Now to begin with: Set a
dish of boiling water on the stove, when it boils hard, break the eggs
carefully, one at a time, dropping the whites in a deep porcelain dish,
and set away in a cool place. Take each yolk as you break the egg and
put it in a half shell, and lay it in the boiling water until you have
ten boiling. When boiled hard take them up and lay them on a plate to
cool. In the meantime, cream the butter with a pound of pulverized
sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half
of the almonds, which have been blanched and pounded or grated (reserve
the other half for the top of the cookies, which should not be grated,
but pounded). Add the hard-boiled yolks, which must be grated, and the
two raw eggs, sift in the flour, and add the brandy. Beat up the whites
of the twelve eggs very stiff, add half to the dough, reserving the
other half, but do not make the dough stiff, as it should be so rich
that you can hardly handle it. Flour the baking-board well, roll out
about an eighth of an inch thick. Now spread with the reserved whites of
eggs, reserving half again, as you will have to roll out at least twice
on a large baking-board. Sprinkle well with the pounded almonds after
you have spread the beaten whites of the eggs on top, also sugar and
cinnamon. Cut with a cookie-cutter. Have at least five large pans
greased ready to receive them. See that you have a good fire. Time to
bake, five to ten minutes. Pack them away when cold in a stone jar or
tin cake-box. These cookies will keep a long time.

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Rub one cup of butter and one cup of sugar to a cream; add two eggs and
two level teaspoons of baking-powder, flour enough to make a dough.
Flavor with vanilla, roll very thin, spread with beaten white of egg and
sugar. Proceed as for sugar cookies.
Put in a mixing bowl one generous cup of butter which has stood in a
warm place until quite soft; add two cups of New Orleans molasses; whip
these ingredients to a foam; then add two teaspoons of powdered ginger,
one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir
these spices well through the mixture; then dissolve two teaspoons of
baking-soda in half a cup of hot water; stir it through the mixture, and
last, stir in enough sifted flour to make a light dough just stiff
enough to roll out.
Dust the pastry board well with flour and rub the rolling-pin well with
flour; then flour the hands well, take out some of the dough, put it on
the pastry board, quickly roll it out to the thickness of a quarter of
an inch; cut the dough out with a round cutter, with or without
scallops, and put them in well-floured baking-pans and bake in a slow
oven till a golden brown.

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Take one cup of butter, one cup of sugar, two or three eggs, and
two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a
little hot water; add part of it at a time to the milk until it foams as
you stir it. Be careful not to get in too much. Mix up soft only using
flour sufficient to roll out thin. A teaspoon of cardamom seed may be
sprinkled into the dough.

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Scant one-quarter of a pound of almonds, blanched and grated; scant
one-half pound of sweet butter; not quite three-quarters of a pound of
flour; a little sugar and a pinch of salt, and two yolks. Mix this well,
pound the dough well with the rolling-pin, then roll out not too thin.

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Boil six eggs hard. When cold shell and grate the yolks (reserve the
whites for salads or to garnish vegetables), add one-half pound of
sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir
in one-half pound of butter which has been worked to a cream. Sift in as
much flour as you think will allow you to roll out the dough; take as
little as possible, a little over half a pound, and flour the board
very thick. Put in about two cents worth of cardamom seed and a little
rosewater. Cut out with a fancy cake-cutter and brush with beaten egg.
Sprinkle pounded almonds and sugar on top.

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To one pound of flour take one teaspoon of baking-powder, four eggs,
one-quarter pound of poppy seeds, three tablespoons of oil, two pounds
of sugar and a little salt; knead not too stiff and put on tins and bake
in hot oven till a nice brown. (Do not let burn.)

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Beat three-quarters of a pound of butter and a pound of sugar to a
cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
and a teaspoon of powdered mace, stirring all well together to a cream;
then pour in a cup of sour milk in which a level teaspoon of baking-soda
is stirred.
Hold the cup over the mixing bowl while stirring in the soda, as it will
foam over the cup. Last of all stir in enough sifted flour to make a
light dough, stiff enough to roll thin. Roll on a pastry board well
dusted with flour. Cut in round shapes and place in baking-tins well
rubbed with flour.
Sprinkle a little sugar over the cookies and bake them in a moderate
oven till a light brown. When cool, carefully lift the cookies from the
pans with a pancake turner.

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Take one-half cup of butter and one cup and a half of sugar, and rub to
a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
citron, cut up very fine, one teaspoon of allspice and one of cloves.
Sift one heaping teaspoon of baking-powder into enough flour to thicken.
Make stiffer than ordinary cup cake dough; flavor to suit taste, and
drop on large tins with a teaspoon. Grease the pans, and bake in a
quick oven. The best plan is to try one on a plate. If the dough runs
too much add more flour.

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Beat whites of three eggs to a snow, add three-fourths cup of powdered
sugar, one cup of ground sweet chocolate, one cup of walnuts chopped,
three tablespoons of flour. Drop by teaspoonful on greased baking-tin.

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2 cups granulated sugar.
3 eggs (not separated, but added one at a time to the sugar
and shortening which had been creamed together).
1 scant cup butter and lard, mixed.
2 teaspoonfuls baking powder.
Pinch of salt
1 tablespoonful sweet milk.
Grated rind of 2 lemons and juice of one.
Stiffen the dough with about 3-1/2 cups flour and use about 1 extra
cup of flour to dredge the bake-board when rolling out dough and for
sifting over the greased baking sheets so the cakes will come off
readily. Roll dough very thin and cut in any desired shape. From this
recipe may be made 100 small cakes. The baking sheet (for which I gave
measurements in bread recipe) holds 20 of these small round cakes. Do
all young housewives know that if dough for small cakes be mixed the
day before baking and stood in a cool place, the cakes can be cut out
more easily and the dough may be rolled thinner, and as less flour may
then be used, the cakes will be richer?
Aunt Sarah always cut these cakes with a small round or heart-shaped
cutter and when all were on the baking sheet she either placed a half
of an English walnut meat in the centre of each cake or cut out the
centre of each small cake with the top of a pepper box lid before
baking them.

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