The yolks of six eggs; one and a half cupfuls of sugar; three-quarters of a cupful of butter; one cupful of almonds, chopped; one tablespoonful of cinnamon; three cupfuls of flour. Beat well, drop small spoonfuls on a well-greased pan and bake lightly.
Beat the yolks of two eggs light with one cupful of sugar. When smooth, add the whites beaten to a standing froth, the juice of half a lemon, and, with quick, light strokes, a cupful of flour sifted twice with one teaspoonful of baking-powder and a little salt. Now, work in more flour until you have a "rollable" dough. Cut into shapes, and bake quickly in a floured shallow pan.
Cream two cupfuls of granulated sugar and one cupful of butter. Add three beaten eggs and flavor with lemon juice. Sift into the mixture enough flour to make the dough stiff enough to handle, roll thin, cut out and bake.
Cream one cupful of butter with two of sugar, and add three eggs. Mix together a teaspoonful each of allspice, cinnamon and nutmeg, and stir these into the batter. Add enough flour to make a good dough, roll out and bake.
Rub one-half cupful of butter to a cream with one cupful of powdered sugar, and when light beat in the yolks of three eggs. Beat the whites stiff and add them alternately with two cupfuls of flour. Stir in one teaspoonful of caraway seed and enough more flour to enable you to roll it very thin. Cut into rounds and bake quickly.
Into two cupfuls of granulated sugar rub one cupful of butter, then stir in three eggs, well beaten, and flour enough to make a stiff dough. Roll out on a floured board, cut, sprinkle with granulated sugar, stick a raisin in the center of each and bake.
Cream a cupful of butter with two cupfuls of granulated sugar, add two eggs beaten light, yolks and whites separately, then half a teaspoonful of ground mace or of nutmeg. Have ready three cupfuls of flour sifted twice with one teaspoonful of baking-powder, and work into the mixture until you can roll out the dough.
Cut round with a tin cutter; wash the tops lightly with white of egg; press half of a split blanched almond into the center of each, and sprinkle well with coarse granulated sugar.
This is the "sand."
One cupful of butter; one and one-half cupfuls of powdered sugar; three eggs; one cupful of freshly roasted peanuts, pounded, rolled to a coarse powder, and mixed with about three cupfuls of flour.
Cream the butter and sugar, add the beaten eggs, then the flour and crushed peanuts. The dough should be just stiff enough to handle easily. Drop the dough by the spoonful upon a floured board, pat it into round cakes with the fingers, grate a little nutmeg over the top of each cake and bake. A novelty, and one that is likely to be popular.