Boston Cookies

1 cup butter

1 1/2 cups sugar

3 eggs

1 teaspoon soda

1 1/2 tablespoons hot water

3 1/4 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup chopped nut meat, hickory or English walnut 1/2 cup currants 1/2 cup raisins, seeded and chopped

Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water, and one-half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and remaining flour. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate oven.

Cocoanut Cream Cookies

2 eggs

1 cup sugar

1 cup thick cream

1/2 cup shredded cocoanut

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.

Peanut Cookies

2 tablespoons butter

1/4 cup sugar l egg

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup flour

2 teaspoons milk

1/2 cup finely chopped peanuts

1/2 teaspoon lemon juice

Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon juice. Drop from a teaspoon on a buttered sheet one inch apart, and place one-half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This recipe will make twenty-four cookies. One pint peanuts when shelled should yield one-half cup.

Almond Cookies

1/2 cup butter

1 egg

1/3 cup almonds, blanched and finely chopped

1/2 cup sugar

1/2 tablespoon cinnamon

Clove Nutmeg

1/2 tablespoon each

Grated rind 1/2 lemon 2 tablespoons brandy

2 cups flour

Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.

Nut Cookies

Yolks 2 eggs

1 cup brown sugar

1 cup chopped nut meats

Whites 2 eggs

6 tablespoons flour

Few grains salt

Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of egg beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in a moderate oven.

Seed Cakes

Follow recipe, for Cocoanut Cream Cookies (see p. 489), using one and one-half tablespoons caraway seeds in place of cocoanut.

Chocolate Cookies

1/2 cup butter

1 cup sugar l egg

1/4 teaspoon salt

2 ozs. unsweetened chocolate 2 1/2 cups flour (scant) 2 teaspoons baking powder. 1/4 cup milk

Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melted. Beat well, and add flour mixed and sifted with baking powder alternately with milk. Chill, roll very thin, then shape with a small cutter, first dipped in flour, and bake in a moderate oven.