Vintage Cookie Recipes

Some time ago I posted about a set of old Christmas cookie cutters that made me nostalgic for my childhood. Last week I got a comment from a reader:

"Do you happen to have the cookie and glaze recipe that I believe was on the lid of the box, on the inside? If so, would you be kind enough to share?"

I had forgotten all about the recipes included with the cutters, so I dug them out of their off-season sleeping place and checked it out. There are actually four recipes printed on the underside of the lid - three cookies and one for frosting.

Sugar Cookies

½ cup shortening

1 cup sugar

2 well-beaten eggs

2 tablespoons cream

1 tablespoon vanilla or almond extract

3½ cups cake flour

2 teaspoons baking powder

Cream together shortening and sugar. Add eggs, cream, and flavoring extract and beat well.  Sift flour and baking powder together. Add dry ingredients to creamed mixture. Shape into mound, wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioners sugar until dough is about ¼ inch thick. Dip cutter in confectioners sugar each time before cutting cookie, the place cookie on lightly greased baking sheet. Bake in moderate oven (375 F) for about 8 minutes, or until delicately browned.

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Ginger Snap Cookies

½ cup molasses

¼ cup sugar

3 tablespoons shortening

1 tablespoon milk

2 cups flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon ground ginger\

Heat molasses to boiling point; add sugar, shortening, and milk and mix well. 

Sift flour, soda, salt, and spices together; add sifted dry ingredients to the molasses mixture. Shape into mound, wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioners sugar until dough is about ¼ inch thick. Dip cutter in confectioners sugar each time before cutting cookie, the place cookie on lightly greased baking sheet. Bake in moderate oven (375 F) for about 8 minutes.

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Brown Sugar Cookies

2 cups brown sugar

2/3 cup shortening

2 well-beaten eggs

½ teaspoon vanilla

3 cups flour

1 teaspoon baking powder

Cream sugar and shortening together until light and fluffy. Add eggs and vanilla and beat well.

Sift flour and baking powder together. Add sifted dry ingredients to the creamed sugar and shortening. Shape into mound, wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioners sugar until dough is about ¼ inch thick. Dip cutter in confectioners sugar each time before cutting cookie, the place cookie on lightly greased baking sheet. Bake in moderate oven (375 F) for about 8 minutes, or until delicately browned.

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Frosting and Decorating

1 egg white

1 cup confectioner's sugar

Few grains of salt

Add sugar gradually to the unbeaten egg white. Beat until smooth and of a consistency to pour slightly. Divide frosting into two or three small bowls and color to pastel shades with vegetable coloring; flavor as desired.