# The Art of German Cooking and Baking/Chapter 21

CHAPTER 21.
COOKIES.
* 1 lb. of butter
* 1½ lbs. of flour
* 2 yolks of eggs
* 1 tbsp. of arrack or brandy
* ½ lb. of sugar
* ¼ lb. of blanched, ground almonds
* ¼ cup of chopped citron
Preparation: The butter is washed to take the salt out. Then butter, flour and sugar are mixed, yolks of eggs, arrack and almonds added and the dough rolled out to 1/4 inch thick. Cut out with cooky cutters and bake to a light yellow color.
Remarks: These cookies may be brushed with whites of eggs and dusted with sugar, cinnamon and almonds before they are baked.
* ¾ lb. of sugar
* 4 eggs
* 1 lb. of flour
* 1½ tsps. of vanilla
* ½ lb. of ground hazelnuts
Preparation: The ingredients are mixed into a smooth batter, rolled out thin, cut out in various designs and baked a nice yellow color. When done, spread with vanilla frosting.
* ½ lb. of sugar mixed with vanilla
* 4 whites of eggs
Preparation: The sugar and whites of eggs are whipped to a stiff froth. The pan is spread with wax, little heaps of froth are put on and baked in a very moderate oven.
* 1 cup of butter
* 1½ cups of sugar
* 3 eggs
* 1 tbsp. of water
* ½ tsp. of baking powder
* Flour enough to make a stiff dough
* Sugar and cinnamon
Preparation: Butter, sugar, yolks of eggs and 1 tablespoonful of water are stirred well, then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stiff enough to roll out. Cut it into squares, dust with sugar and cinnamon and bake.
* ½ lb. of sugar
* 3 whites of eggs
* ¼ tsp. of cinnamon
* ½ lb. unblanched almonds, cut into long strips
* ¼ tsp. of corn starch
Preparation: Stir the beaten whites of eggs with sugar ½ hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven.
* ½ lb. of sugar
* 3 whites of eggs
* ½ lb. blanched, ground almonds
* 1 tsp. of corn starch
Preparation: The beaten whites of eggs and sugar are stirred ½ hour, then the almonds and corn starch are added. The cake tins are rinsed with cold water; put little heaps of the mixture on and bake in a medium oven to a golden yellow.
* ½ lb. unblanched almonds, cut into long strips
* ¾ cup of sugar
* ¼ lb. of grated sweet chocolate
* 3 whites of eggs
* 2 tbsps. of water
Preparation: The almonds are blanched and cut into long strips, then they are stirred in the sugar and water over the fire until they become sugared. When this has cooled, stir in the chocolate and beaten whites of eggs. Grease the pans with a bacon rind, put little heaps of the batter on and bake in a medium oven.
* 1 lb. of sugar
* 4 eggs
* ¼ lb. of sweet, grated chocolate
* 1 tsp. of cinnamon
* 1 lb. of flour
* 2 tsps. of baking powder
* ¼ lb. of cocoanut
Preparation: Sugar and eggs are stirred well, then chocolate, cocoanut, cinnamon, lastly flour and baking powder added. Grease the pans with a bacon rind. Put little heaps of the batter on and bake in a slow oven.
* ½ lb. of ground walnuts
* ½ lb. of sugar
* 3 whites of eggs
* ½ tsp. of vanilla
Preparation: The whites of eggs are beaten to a stiff froth, sugar is mixed in and stirred ½ hour, then walnuts and vanilla are added. Rinse the pans with cold water, place little heaps of the mixture on and bake in a medium oven.
* ½ lb. of butter
* 3 eggs
* 1 lb. of flour
* 1 tsp. of baking powder
* ½ lb. of sugar
Preparation: The butter is stirred to a cream with sugar and the eggs, then work in flour and baking powder. Roll out the dough to the thickness of a knife, cut out designs, sprinkle with sugar, blanched and cut or ground almonds and cinnamon and bake in medium hot oven.
The butter must be washed to take out the salt.
* 3 whites of eggs
* ½ lb. of sugar
* 1 grated lemon rind
* ½ lb. blanched almonds, cut in long strips
* 2 tsps. of corn starch
Preparation: The whites of eggs are beaten to a froth and stirred ½ hour with the sugar, grated lemon rind, almonds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven.
* 6 eggs
* 1 lb. of sugar
* ¾ lb. blanched, grated almonds
* 1 grated lemon rind
Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it. The bread board is floured, the dough rolled out to ½ inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color.
* ½ lb. of butter
* ½ lb. of sugar
* 5 eggs
* 1½ tbsps. of vanilla
* ½ tsp. of baking powder
* ½ lb. of flour
Preparation: The butter is washed to take out the salt, creamed and-mixed with sugar, eggs and vanilla. Add the baking powder mixed with the flour. Roll out the dough on a well floured board to ¼ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color.
* 1 lb. of sugar
* 4 large eggs
* Butter, the size of a nut
* 1 level tsp. of ammonium
* 1½ lbs. of flour
* Anise to taste
Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred 14 hour, then gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color.
* 4 eggs
* ½ lb. of sugar
* 1 tbsp. of vanilla
* ½ lb. of flour
Preparation: The eggs and sugar are stirred on the stove for ½ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color.
* 2 cups of sugar
* ½ cup of lard
* ½ cup of hot water
* 2½ cups of dry oatmeal
* 1 tsp. of soda dissolved in water
* Spices to taste
Preparation: The lard and sugar are stirred well; oatmeal, hot water and the dissolved soda mixed in; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color.
* ¾ lb. of butter
* 1 cup of brown sugar
* 2 eggs
* ½ tsp. of salt
* 1 tsp. of cinnamon
* ¼ tsp. of nutmeg
* 2 cups of dry rolled oatmeal
* ½ tsp. of saleratus, dissolved in 1 tbsp. of milk
* ½ tsp. of cloves
* 2 cups of flour
Preparation: The butter is rubbed to a cream; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color.
* ½ pt. of molasses
* ½ lb. of maple sugar
* ½ lb. of butter
* ⅛ lb. of lard
* ¼ lb. of chopped almonds
* 1 pt. of syrup
* 1 tsp. of cloves
* 1 tsp. of cinnamon
* 1½ grated lemon rind
* 2 tsps. of potash
* ½ tsp. of hartshorn salt
* 2½ lbs. of flour
* ¼ cup of chopped citron
Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color.
* ¾ cup of butter
* 2 cups of sugar
* 4 eggs
* 1 tsp. of saleratus
* 4–5 cups of flour
* 5 tbsps. of sour cream
* ½ tsp. of nutmeg
Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color.
* ½ lb. of butter
* 2 lbs. of syrup
* ¼ lb. of sweet, chopped almonds
* ⅛ lb. of bitter, ground almonds
* ½ oz. potash, dissolved in ¼ cup of rose water
* ½ tsp. of cloves
* 1½ tsps. of cinnamon
* 1 tsp. of cardamom
* 1 grated lemon rind
* ⅛ lb. of finely chopped citron
* 2 lbs. of flour
* 1½ lbs. of sugar
Preparation: Rub the butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medium hot oven.
* 1 qt. of syrup
* 2 cups of sugar
* 1½ cups of melted lard
* 1 cup of hot water
* 1 tsp. of baking soda
* ½ tsp. of allspice
* ¼ tsp. of ginger
* ½ tsp. of nutmeg
* ¼ tsp. of salt
* ½ tsp. of pepper
* Flour enough to make a stiff dough
* 1 tsp. of cinnamon
Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake.
* 1 qt. of syrup
* 1 lb. of brown sugar
* 1 lb. of lard
* 1 cup of sour milk
* 1 tsp. of cinnamon
* 1 pinch of salt
* Flour enough to make a stiff dough
* 2 tsps. of baking soda
Preparation: Mix well the melted lard, sugar, syrup, cinnamon, salt and sour milk in which the soda is dissolved; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake.
* 1 cup of sugar
* 1 cup of lard
* 2 cups of molasses
* 2 tsps. of baking soda
* 1 tsp. of cloves
* ¼ tsp. of ginger
* 1 tsp. of salt
* 2 eggs
* Flour enough to make a stiff dough
* 1 tsp. of cinnamon
Preparation: Melt the lard and add sugar, molasses, baking soda, cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake.
* ¼ lb. of butter
* ½ lb. of sugar
* ¼ lb. of blanched, ground almonds
* 2 yolks of eggs
* ½ cup of sweet cream
* 1 tbsp. of cardamom
* ½ lemon rind, grated
* 2 tsps. of hartshorn salt, dissolved in ¼ cup of rose water
* 1¼–1½ lbs. of flour
Preparation: Cream the butter with sugar and yolks of eggs, then add almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and flour enough to make a stiff dough. Roll it out, cut out cookies and bake.
* 4 lbs. of fine sugar
* 1 bottle of rose water
* 4 volks of eggs
* 1 cup of butter
* ½ oz. hartshorn salt
* ⅛ lb. of grated orange rind
* 1 grated lemon rind
* ½ lb. of blanched, chopped almonds
* 4 lbs. of flour
* ¼ lb. of finely chopped citron
Preparation: The sugar is dissolved in the rose water and brought to boil. Yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm, (not hot), then all the other ingredients are quickly mixed in and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color.
Remarks: Let the dough stand for a day before baking.
* ¾ lb. of butter
* 3 eggs
* 1 tsp. of hartshorn salt, dissolved in ¼ cup of rose water
* 1 lb. of sngar
* ½ cup of blanched, ground almonds
* 2 grated lemon rinds
* 2 lbs. of flour
Preparation: The butter is washed to remove the salt. The cold butter is cut into the flour and mixed with the hands, ​then eggs, dissolved hartshorn salt, sugar, almonds and lemon rind are added. The dough is now rolled out and cut out with a tumbler or cooky cutter. Bake in pans to a golden yellow color.
* ½ lb. of butter
* ½ lb. of sugar
* ½ lb. of blanched, ground almonds
* 2 eggs
* ½ lb. of flour
* 1 grated lemon rind
* 1 tsp. of baking powder
Preparation: Rub the butter to a cream with yolks of eggs. Then add the beaten whites of eggs, lemon rind and baking powder mixed with flour. The dough is rolled out, cut into strips and baked to a golden yellow color.
* ½ lb. of grated, sweet chocolate
* ¼ lb. of butter
* 1 lb. of sugar
* ½ lb. of blanched, ground almonds
* 3 eggs
* 1 tsp. of vanilla
* 1 lb. of flour
* 1 tsp. of baking powder
Preparation: Rub the butter and sugar to a cream, add chocolate, almonds, eggs and vanilla, then baking powder mixed with flour and roll out the dough. Cut out the cookies with a tumbler or cutter and bake in a slow oven.
Remarks: Cookies containing chocolate take more time for baking.
* 1 cup of grated, sweet chocolate
* 1½ cups of sugar
* 4 eggs
* 12 tbsps. of ground walnuts
* 1 tsp. of cinnamon
* 1½ cups of flour
Preparation: The ingredients are mixed well and stirred, the flour added last, then this dough is rolled out and cut into strips or into disks with a tumbler and baked slowly.
* 1 cup of lard
* 1 cup of sugar
* 2 eggs
* 2 cups of good or best molasses
* 2/3 cup of hot water
* 2 tsps. of soda
* 1 tsp. of cream of tartar
* ½ tsp. of cinnamon
* ½ tsp. of ginger
* ½ tsp. of salt
* Flour enough to make a stiff dough
Preparation: The lard is melted and mixed with sugar, molasses, water, the soda dissolved in a little water, the cream of tartar, cinnamon, ginger, salt and enough flour added to make a stiff dough. Roll out, cut out cookies and bake.
* 5 eggs
* 2 cups of sugar
* 2 tsps. of baking powder
* 3 cups of flour
* ½ lb. of cocoanut
Preparation: The ingredients are mixed well and the flour stirred in last. With a teaspoon drop on well buttered pans and bake until light brown.
* 1½ cups of sugar
* 1 cup of butter
* 2 eggs
* 1 cup of sour cream
* 1 tsp. of vanilla
* 1 cup of hickory nuts
* 2 tsps. of baking powder
* 3½ cups of flour
* 1 tsp. of soda
Preparation: The butter is stirred to a cream and mixed with sugar and eggs. The soda is dissolved in the sour milk and added, also the vanilla, the nuts and the baking powder mixed with the flour. Little heaps of dough are placed on well buttered pans and baked in a slow oven.
* 1½ cups of brown sugar
* 1 cup of butter
* 3 eggs
* 1 cup of ground nuts
* 1 cup of finely chopped raisins
* 1 tsp. of cloves
* 1 tsp. of cinnamon
* 1 tsp. of baking soda
* 1 tbsp. of good molasses
* 3 cups of flour
* 1 cup of finely chopped dates
Preparation: Butter, sugar and eggs are stirred well. The soda dissolved in the molasses and mixed in; then add nuts, raisins, dates, cloves, cinnamon and flour. Grease the pans with a bacon rind, make little cakes the size of a walnut and bake in a slow oven.
* 1 cup of butter
* 2 eggs
* 2 cups of sugar
* 1 cup of currants
* 1 tbsp. of molasses
* 1 tsp. of cinnamon
* 1 tsp. of cloves
* 1 tsp. of nutmeg
* Flour enough to make a stiff dough
* 1 tsp. of soda
Preparation: The butter, eggs, sugar and currants are mixed well, soda dissolved in the molasses added, also cinnamon, cloves, nutmeg and enough flour to roll out the dough, being, careful not to make it too stiff. Roll out thin, cut out with a cooky cutter or in strips and bake in a hot oven.
* 1½ cups of butter
* 3 eggs
* 3 cups of sugar
* 3 tsps. of baking powder
* 6 cups of flour
* ½ grated lemon rind
* ¾ cup of milk
Preparation: Cream the butter with eggs and sugar, add the milk, lemon rind and baking powder mixed with the flour. Roll out quite thin, cut out cookies and bake to a golden yellow color.
* 2 tbsps. of butter
* 2 eggs
* 4 tbsps. of sugar
* 1 cup of ground peanuts
* 1 tsp. of salt
* 4 tbsps. of milk
* 1 tsp. of baking powder
* 1 cup of flour
Preparation: The butter, sugar and yolks of eggs are stirred to a cream; add the milk, nuts, salt, the beaten whites of eggs and baking powder mixed with the flour. With a teaspoon drop on well buttered pans, place a peanut on each and bake in a slow oven.
* ¾ cup of butter
* 1 large cup of sugar
* 1 large cup of flour
* Some chopped or cut peanuts
* 4 whites of eggs
Preparation: The very cold butter is cut into the flour, sugar is added and quickly mixed with the hands. Beat the whites of eggs to a stiff froth and add it to the dough. Spread the dough into buttered pans, strew the peanuts on and bake the cake. When it has cooled, cut it into small equal strips.
* ½ cup of butter
* ½ cup of lard
* 3 eggs
* 1 tsp. of baking soda
* ½ tsp. of salt
* 1½ cups of sugar
* Flour enough to make a stiff dough
* 3 tsps. of boiling water
Preparation: Butter, lard, eggs and sugar are stirred well. The soda is dissolved in the hot water and added, then salt and not too much flour. The dough should be rather soft; roll it out, cut out cookies, sprinkle with sugar and bake to a golden yellow color.
* 1 cup of butter
* 3 eggs
* 1½ cups of sugar
* 1½ cups of finely chopped raisins
* 6 tbsps. of strong coffee
* 1½ cups of chopped English walnuts
* 1 tsp. of cinnamon
* 1 tsp. of baking soda
* ¼ cup of hot water
* 3 cups of flour
Preparation: The butter, eggs and sugar are stirred well, raisins, walnuts. coffee, cinnamon, soda dissolved in the hot ​water and flour mixed in. The pans are buttered well and the dough put on in teaspoonfuls, flattened a little and baked slowly.
* 1 cup of butter and lard
* 1 cup of brown sugar
* 3 eggs
* 1 cup of molasses
* ½ cup of sour milk
* 1 tbsp. of ginger
* 1 tbsp. of cinnamon
* 1 tsp. of cloves
* Flour enough to make a stiff dough.
* 2 tsps. of baking soda
Preparation: Butter, lard, sugar and eggs are stirred well; baking soda dissolved in the sour milk, coffee, ginger, cinnamon, cloves added and flour to make a stiff dough. Roll it out, cut out the cookies with a tumbler and bake.
* 1½ lbs. of sugar
* 2 lbs of butter
* 1½ lbs. of syrup
* ¼ oz. of cardamom
* ¼ oz. of cinnamon
* ½ lb. ground almonds
* ¼ lb. of finely chopped citron
* 5 lbs. of flour
* 1½ ozs. of potash, dissolved in ¼ cup of rose water
* 3 grated lemon rinds
Preparation: Sugar and butter are stirred to a cream, then all ingredients mixed in and lastly the flour. Make little heaps or nuts on buttered pans and bake them.
* 1½ lbs. of butter
* 1 lb. of sugar
* 1 lb. of syrup
* 1 cup of rose water
* 2 tsps. of hartshorn salt
* ½ cup of finely chopped citron
* ¼ lb. of ground almonds
* 1 tbsp. of cardamom
* 1 grated lemon rind
* 3 lbs. of flour
Preparation: Preparation is the same as the one before, No. 41, Brown Peppernuts. The hartshorn salt is dissolved in the given quantity of rose water.
* 1 lb. of butter
* 1½ lbs. of sugar
* ¼ lb. of blanched, ground almonds
* ¾ cup of sweet cream
* ½ cup of finely cut citron
* 1 tbsp. of cardamom
* 2 tbsps. of brandy
* 1½ tsps. of hartshorn salt dissolved in 1 cup of rose water
* 3 lbs. of flour
Preparation is the same as given under No. 41.
* 1 lb blanched, ground almonds
* 5 eggs
* 1 lb. of sugar
* 2 vanilla beans
Preparation: The vanilla is crushed with the sugar, then yolks of eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll out the dough, make little stars and bake in medium hot oven. The board must be well floured when rolling out the dough.
* 1 lb. of butter
* ¼ lb. of sugar
* ½ cup of arrack or rum.
* 6 hard boiled yolks of eggs
* 1 lb. of flour
Preparation: The ingredients are mixed well with the hands, and the dough formed into small rings; these are dipped into beaten egg, then rolled in sugar and cinnamon and baked to a golden yellow color.
Remarks: The eggs must be boiled 20 minutes. The yolks are chopped fine before working into the dough. The whites may be chopped, mixed with salt, pepper, oil and vinegar and used for garnishing green lettuce.
* 1 lb. of brown sugar
* 4 eggs
* ¼ lb. of grated, sweet chocolate
* ½ lb. of chopped almonds
* ½ tsp. of ground cinnamon
* ½ tsp. of ground nutmeg
* 1½ tsps. of baking powder
* 2 cups of flour
* ½ tsp. of ground cloves
Preparation: Sugar and eggs are stirred well, the other ingredients mixed in and lastly the baking powder mixed with the flour. Roll out the dough and bake. When done and still warm, cut into strips.
* 1 lb. powdered sugar
* 4–5 eggs
* ¼ tsp. of ammonia or
* 1 tsp. of baking powder
* 1 lb. of flour
Preparation: The sugar and eggs are beaten well. The ammonia is pulverized with a knifeblade and added, then the flour. Roll out the dough and cut out small cookies, then bake in medium oven to a nice color.
* ½ lb. of sugar
* 2 eggs
* 1½ tsps. of cinnamon
* 1 tsp. of cloves
* ½ tsp. of ammonia
* Flour enough to make a stiff dough
* ¼ tsp. of pepper
* ½ cup of brandy
Preparation: The sugar is stirred ½ hour with the eggs, then add cinnamon, cloves, pepper and the ammonia, pulverized with a knifeblade. Stir in enough flour to make a stiff ​dough, roll it out and cut out small cookies. Leave these for 2 to 3 days, turning them over and dipping in brandy and bake slightly in a medium oven.
* ½ lb. of sugar
* 3 eggs
* ½ lb. of almonds, sliced fine and roasted
* Flour enough to make a stiff dough
Preparation: Sugar and eggs are stirred well, the almonds mixed in after they are cold, then flour to make a stiff dough. Roll it out and cut into small strips and bake.
* 2 lbs. of honey
* 1 lb. of sugar
* 5 cents worth of refined potash
* 3 tbsps. of rum
* ¼ lb. of unblanched, chopped almonds
* 2 tbsps. of sugared orange rind
* ¼ lb. of butter
* 4 eggs
* 1 tsp. of cinnamon
* ½ tsp. of ground cloves
* 3 lbs. of flour
* ⅛ lb. of finely cut citron
Preparation: Melt the honey. Dissolve the potash in the rum and cover the dish. Then mix all the other ingredients with the honey, add the rum with the dissolved potash, and lastly the flour. Knead the dough 1 hour and set it in a warm place for 5 days. Then roll it out and bake it. When it is still warm, cut it into squares, oblongs or triangles. If you wish, you may cover them with a frosting, or with almonds and citron before baking.
* Whites of 4 eggs
* 2 cups sugar
* 1 tsp. cream of tartar
* ¾ lb. cocoanut
* 1 tsp. vanilla
Preparation: Beat the whites of eggs very stiff; add the sugar and beat well; add cream of tartar and vanilla and lastly the cocoanut. Drop from a spoon on a buttered tin and bake in a moderate oven one-half hour.
* Whites of 8 eggs
* 1 lb. almonds
* 1 lb. sugar
* 1 tbsp. cinnamon
Preparation: Stir the sugar, eggs and cinnamon together one hour; put six tablespoonfuls in a separate dish for frosting. To the remainder, add the grated, unblanched almonds; mix well; roll out upon a molding board strewn with flour and sugar; form with a star; frost; bake on buttered tins.
* 8 eggs
* ¾ lb. flour
* Flavoring and salt
* ¾ lb. sugar
Preparation: Beat eggs and sugar stiff, add salt and flour; put the dough in a form 3 inches long and 2 inches wide, bake rapidly. It will also make a fine cake if baked in a buttered pan.