nd 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.

OLD-FASHIONED MOLASSES 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.

SOUR MILK COOKIES

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.

HUNGARIAN ALMOND COOKIES

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.
Bake.

NUTMEG CAKES (PFEFFERNUESSE)

Sift one pound of flour and one pound of pulverized sugar into a large
bowl, four eggs, a piece of citron grated or chopped very fine, also the
peel of a lemon, one whole nutmeg grated, one tablespoon of ground
cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of
allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of
baking-powder in with the flour. Work into little balls as large as
hickory nuts with buttered or floured hands. Bake on waxed or buttered
tins, an inch apart.

ANISE SEED COOKIES (SPRINGELE)

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