Rich Cookies

1/2 cup shortening

1/3 cup sugar

1 egg well beaten

3/4 cup flour

1/2 teaspoon vanilla

Raisins, nuts or citron

Cream the shortening, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thin with a knife first dipped in cold water and bake quickly at 375° F. Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in small pieces.

Sand Tarts

1/2 cup shortening 1 cup sugar

1 egg

13/4 cups flour

2 teaspoons baking-powder 1/4 teaspoon cinnamon Nuts or raisins

Cream shortening, add sugar slowly, then the unbeaten egg. Sift in the flour and baking-powder, and add more flour if necessary to make a stiff dough. Roll out very thin. Cut with a doughnut cutter. Sprinkle with sugar and cinnamon, and, if desired, decorate with nuts or fruit. Bake in a moderate oven (350°-375° F., 10-12 minutes).

Caraway Cookies

1/2 cup shortening 1 cup sugar

1 egg

2 cups flour

2 teaspoons baking-powder

1/2 teaspoon salt

1/4 cup milk

1 1/2 tablespoons caraway seeds

Cream the shortening with the sugar; add beaten egg. Mix and sift the flour, baking-powder, and salt, and add alternately with the milk to the first mixture. Add caraway seeds. Toss on lightly floured board. Roll out about one-half inch thick and cut in fancy shapes. Place on greased baking-sheet and bake in moderate oven (350° F.).

Icebox Cookies

3/4 cup butter

3/4 cup other shortening

2 cups medium brown sugar

4 eggs

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons baking-powder 5 cups flour

Cream the shortenings together and with the sugar. Add the well-beaten eggs and beat well. Sift all the dry ingredients together and add to the first mixture. Pack the dough into a butter carton, or form into roll. Wrap in wax paper and put in the coldest part of the refrigerator for several hours. Slice as thin as possible with a very sharp knife, place on a greased baking-sheet, and bake for ten minutes in a moderate oven (375o F.). A part of the mixture may be baked and the remainder kept in the refrigerator for later use.

Lemon Wafers

1 cup shortening

2 cups sugar

3 eggs

3 tablespoons lemon-juice Flour

Cream the shortening, add the sugar, the well-beaten eggs, and the lemon-juice. Stir in only enough flour to make as soft a dough as can be rolled. Roll very thin and shape with a cutter. Bake in a moderate oven (350°-375o F., 10-12 minutes) .

Filled Cookies

1 cup sugar

2/3 cup shortening

2 eggs

1/3 cup milk

3 cups flour

3 teaspoons baking-powder

1/2 teaspoon salt

1 teaspoon vanilla

Mix ingredients in order given, sifting the flour with the baking-powder and salt before adding it. Roll thin, cut, and put in greased pans. Place a teaspoon of filling on each, not allowing it to spread to the edge, place another cookie on top, press down the edges, and bake in shallow pans in a quick oven (400°-425° F., 10-15 minutes).

Filling -

1/2 cup sugar

1 tablespoon flour

1/2 cup water

1 cup chopped raisins, dates, figs, prunes, apricots or marmalade

Mix sugar and flour together, add to the other ingredients, and cook until thick, stirring constantly.