The Boston cooking-school cook book

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 ½ 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 ¼ cup sugar 1 egg 1 teaspoon baking powder ¼ teaspoon salt ½ cup flour 2 tablespoons milk ½ cup finely chopped peanuts ½ 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 an unbuttered 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 ½ cup butter 1 egg ⅓ cup almonds, blanched and finely chopped ½ cup sugar ½ tablespoon cinnamon ──────┬──────────────────────────────────── Clove │½ tablespoon each Nutmeg│ ──────┴──────────────────────────────────── Grated rind ½ 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