Ask the men and boys how they like their cookies, and ten to one they'll say, "Give us the kind that has more than one bite to it." To be sure, the modern cookie can be stretched to the old-fashioned dimensions that were in vogue before the invention of such modern devices as the cookie press, and the automatic refrigerator which made "ice box" cookies so popular. But when it comes to flavor can you remember grandmother's Rocks and Hermits (see recipes below) and how they improved with age Long a favorite for between-meal-snacks, cookies can be a real boon right now when the family food budget for desserts may not stretch quite as far as i t did. A dish of fruit and a good homemade cookie is a delightful finish to most any meal. And if made with fruit and nuts, in the manner of the old - fashioned kinds referred to above, they will provide a lot of nourishment too.
Simply by keeping the cookie jar plentifully filled at all times, the homemaker never need be at a loss for what to serve for dessert. Even so, there's always the chance that you might run out of cookies just when you need them most. What to do?
In such an emergency take a box of butter, soda or graham crackers from your shelf and top them quickly with a. frosting or meringue base filled with broken nut kernels. Brown them in the oven and there's that dessert cookie in a hurry. This, incidentally, is a good way to make use of those limp crackers at the end of the box. The oven will freshen them while the topping is browning.
Walnut Marguerites
2 tablespoons powdered sugar
1 egg white stiffly beaten
3/4 cup broken walnut kernels
1/2 cup cut dates
1/2 teaspoon vanilla
25 soda or graham crackers
Beat sugar gradually into egg white. Fold in nuts, dates and vanilla. Drop from teaspoon onto crackers and bake in moderate oven (350 degrees F.) about 15 minutes or until slightly browned. Top with walnut halves.
Old-Fashioned Rocks
1 cup shortening
1.5 cups sugar
3 eggs
3.5 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup dates, cut
1 cup broken walnut kernels
Cream shortening, add sugar then eggs one at a time, and beat well after each addition. Sift the dry ingredients together and fold into the first mixture carefully. Add dates and nuts. Drop by teaspoonfuls on to greased baking sheet. Bake in moderate oven (350 degrees F.) for 15 minutes or until well browned. Makes 4 dozen cookies.
Old-Fashioned Hermits
6 tablespoons shortening
1/2 cup sugar
1 egg
1/2 cup molasses
7/4 cups flour
2 teaspoons baking powder
1/4 teaspoon soda
1/3 teaspoon salt
3/4 teaspoon cinnamon
1/4 cup milk
1 cup seeded raisins
Cream shortening; add sugar, egg and molasses; mix well. Sift together dry ingredients; add alternately with milk. Add raisins; mix well. Drop from spoon on greased baking sheet; bake in moderate oven (350 degrees F.) about 10 minutes. Makes 3 dozen,
Spiced Walnut Bars
2 eggs well beaten
1 cup dark brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 cup flour
1/2 cup dates, cut
3/4 cup broken walnut kernels
Beat eggs; add sugar, then sift together the remaining dry ingredients and add to the first mixture along with the dates and nuts. Place in greased 9-inch square layer pan. Bake in moderate oven (350 degrees F.) about 35 minutes. When removed from oven cut in strips. When cool frost with butter frosting and top with walnut halves.
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