Part 80 (1/2)

Follow the recipe for Sugar Cookies, using 1/2 cupful of thick sour milk or cream in the place of sweet milk and adding 1/4 teaspoonful of baking soda. If sour cream is used, only 1/3 cupful (instead of 1/2 cupful) of fat is needed. Nutmeg--1/2 teaspoonful--is a pleasing flavoring material for these cookies.

For _Ginger Cookies_, vary the recipe for Sour Cream Cookies as follows:

Use 1/2 cupful sugar and 1/2 cupful mola.s.ses instead of 1 cupful of sugar.

Increase the baking soda to 1/2 teaspoonful.

For flavoring use 1 teaspoonful ginger and 1 teaspoonful allspice.

Since the mola.s.ses furnishes some moisture, it is usually necessary to add more flour or decrease the sour milk or cream.

COOKIES WITH RAISIN FILLING

Prepare Sour Cream Cooky dough. Roll the dough into a thin sheet and cut it into rounds. Spread half of the rounds with a thin layer of Raisin Filling (see below). Then cover each round with another piece of dough.

Press the edges together. Place on an oiled baking sheet and bake in a moderate oven.

RAISIN FILLING

1/2 cupful corn sirup 1 cupful seeded raisins 1/4 teaspoonful salt

Cook these ingredients until the mixture is thick enough to use as cake filling.

One fourth cupful of chopped nuts may be added. One egg may also be added to the mixture just before removing from the fire.

PEANUT b.u.t.tER COOKIES

2 1/2 cupfuls flour 3 teaspoonfuls baking powder 1/2 teaspoonful baking soda 1/2 teaspoonful salt 1 egg 1 cupful sugar 3/4 cupful peanut b.u.t.ter 1 cupful sour milk

Mix and bake as Sugar Cookies. It is especially necessary to make the dough for these cookies very soft. It requires skilful handling.

CORN-MEAL COOKIES

1/2 cupful melted fat 1/2 cupful mola.s.ses 1/2 cupful corn sirup 1 egg 6 tablespoonfuls sour milk 1/2 teaspoonful baking soda 2 teaspoonfuls baking powder 2 cupfuls corn-meal 1 cupful wheat flour 1/2 teaspoonful salt

Combine the melted fat, mola.s.ses, sirup, beaten egg, and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon on to a greased pan and bake in a moderate oven (375 degrees F.) for 15 minutes.

This makes 55 to 60 cookies about 2 inches in diameter.

(Adapted from _United States Food Administration Bulletin_.)

QUESTIONS

How does the method of preparing cooky mixture differ from that of preparing cake mixture?

Why should cooky dough be chilled before rolling out?

What can be done to the cooky cutter to prevent it from sticking?

Why is less fat required for Sour Cream than for Sour Milk Cookies (see Figure 64)?