# The Pilgrim Cook Book/Nut Cookies

Nut Cookies
Almond Cookies.
One pound shortening (lard or butter), 1½ pounds sugar, 3 eggs beaten, juice of ½ lemon, ½ pound almonds chopped fine, ½ cup milk (large), 2 pounds flour, 2 teaspoons baking powder. Mix to a stiff dough and let stand over night, but do not allow it to get too cold. In the morning roll out thin and bake. Mrs. W. C. Westphal.
Small Almond Cookies.
Two large eggs, ½ pound white flour, ½ pound granulated sugar, ½ pound chopped almonds, 2 ounces butter, grated rind of 1 lemon. Cream the sugar and butter, then add the eggs, a little cinnamon and almonds, stir ¼ hour, then add flour, roll in small balls and bake in slow oven.—Mrs. Tischer.
Cookies (Kisselsteine).
Two eggs, ½ pound butter, ½ pound sugar, ½ teaspoon potassium chlorate, (powdered chlorate of potash) vanilla, ¼ pound almonds, citron, currants, 1 wineglass brandy, flour to roll in little balls; roll in sugar and bake.—Mrs. H. Tischer.
Butter Cookies.
Filbert Cookies.
Two pounds filberts, grated (weighed with shells), 1 pound powdered sugar, whites of 4 eggs; stir sugar and eggs for 20 minutes, then add nuts, roll in hand into small balls. Bake in a slow oven; make a frosting of powdered sugar and milk and spread a little on top when baked.—Mrs. Piepho.
Nut Drops.
Four cups sugar, 4 eggs, 4 cup nuts, 2 cups flour, drop them with a spoon and bake in slow oven.—Miss L. Gansz.
Nut Wafers.
Cream well together ¼ cup butter and ¼ cup powdered sugar; add 1 egg well beaten, ¼ cup flour and 1 cup finely chopped nuts, walnuts or hickorynuts preferred. Drop small spoonfulls on buttered tins and bake in a moderate oven.—Mrs. R. Albrecht.
Peanut Cookies.
Shell, remove skins and chop 1 quart of peanuts; there should be one cupful. Mix and sift 2 cups flour, ½ teaspoon salt and ½ teaspoon soda, and add 1 cup brown sugar, then add ½ cup melted shortening, 1 egg well beaten, ½ cup sour milk, 1 teaspoon vanilla and ¾ of the nut meats. Drop from tip of spoon on a well buttered sheet and sprinkle with remaining nut meats. Bake in a moderate oven.—Mrs. O. A. Skibbe.
Lizzie's Hermits.
One up butter, 3 cups brown sugar, 4 tablespoons sweet milk, 4 eggs, 2 teaspoons soda, 2 cups currants, 1 cup dates cut fine, 1 cup nuts, 1 teaspoon grated nutmeg, 1 teaspoon cinnamon, 1 little grated orange peel, 6 cups flour. This makes a large batch and keeps a long time. Drop in buttered tins some distance apart.—Mrs. W. C. Hinrichs.
Rock Cookies.
One and one-half cups of sugar, 1 cup butter, 3 eggs, 1 pound of walnuts chopped fine, ¾ pound dates or raisins, cut ​fine, 1 teaspoon of soda dissolved in 1 tablespoon of warm water, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, about 2 cups flour. Mix all together and drop on tins.—Mrs. E. Koretke.
Russian Rock Cookies.
One cup butter, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon soda dissolved in ½ cup warm water, 3 eggs, broken in, one at a time, 1 teaspoon cinnamon, 1 teaspoon allspice, 3 cups flour, 1 package dates, ¾ pound shelled walnuts, 1 pound peanuts and 1 package raisins chopped. Drop from teaspoon.—Mrs. F. Nyendorf.
Oatmeal Cookies.
Melt ¾ cup butter, work in 1 cup sugar, 2 eggs beaten light, 4 tablespoons milk, 1 level teaspoon baking soda, a pinch of salt, 2 cups flour, 2 cups oatmeal, 1 cup raisins dredged with flour. Drop on greased tins and bake.—Mrs. William Schilke.
Oatmeal Cookies.
One level cup brown sugar, 1 level cup shortening, 2 eggs, ⅞ cup milk, 2 level cups flour, ½ level teaspoon salt, 2 level teaspoons baking powder, 1 cup raisins, 2 cups raw rolled oats. Cream sugar and shortening, add eggs (well beaten), and milk. Measure flour after sifting, then sift again with salt and baking powder. Beat into egg and sugar, add raisins (chopped fine), then the rolled oats. Drop by spoonfuls on a cooky sheet. Bake in a hot oven.—Mrs. Ehlenfeld.
Fruit Cookies.
Mix together 1 cup butter, 2 cups sugar, 2 cups currants and chopped raisins, 2 eggs, 2 tablespoons cinnamon, 1 teaspoon nutmeg, 1 scant teaspoon cloves, 1 teaspoon baking soda dissolved in 2 tablespoons sour milk, flour enough to roll out and cut.
Christmas Cookies.
One-half pound butter, ½ pound lard, 1 pound brown sugar, 1 cup white sugar, ½ pound citron, chopped real fine, 1 quart ​molasses, 2 eggs, 1 teaspoon soda, ¼ pound almonds, chopped fine. Flour enough to roll.—Mrs. E. J. Keuer.
Christmas Cookies (Leb-Kuchen).
One cup butter, 1 cup lard, 2 cups hot water, 1 pound brown sugar, 1 quart molasses, ½ pound citron (cut small), ½ pound almonds (chopped fine), 2 teaspoons baking soda, 1 nutmeg, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon cloves, ½ teaspoon allspice, 3½ sieves full of flour. Let this stand from three days to a week, then roll and cut in diamond shape with one-half almond in center.—Mrs. William Schilke.
Pepper Nuts.
One cup sugar, 2 cups molasses, 1 cup buttermilk, 1 cup shortening, 1 level teaspoon soda, 1 level teaspoon ginger, ½ teaspoon allspice, ½ scant teaspoon black pepper, 1 level teaspoon cinnamon, ½ teaspoon salt, 2 eggs. Enough flour to handle.—Mrs. Rausch.
Pepper Nuts.
Two pounds white sugar, 8 eggs, 1 tablespoon ground cinnamon, 1 tablespoon allspice, 1 tablespoon cloves (ground), nutmeg, 1 ounce of citron cut fine, and ½ pound almonds blanched and chopped, a pinch of soda dissolved in a little hot water and flour enough to make a good stiff dough. Roll out and cut with a small round cutter. This dough must be prepared the night before. Bake in a medium oven.—Mrs. F. C. Kramer.
Pepper Nuts.
Pepper Nuts or Christmas Cookies.
Four eggs, 2 pounds light brown sugar, 2 cans Karo corn syrup, ½ cup molasses, 1 cup suet, 1½ cups lard, 5 cents worth cardamon seed, about the same amount of anise seed, crushed salt to taste. Melt the lard and suet and allow to cool till it begins to harden; do not heat syrup, mix all cold as possible. Three teaspoons baking powder and 3 teaspoons baking soda dissolved in hot water; add enough flour and knead until it does not stick to the hands. Let stand over night, roll out and cut; bake in a hot oven.—Mrs. W. Jacobs.
Springerlies.
One pound flour, 1 pound powdered sugar, 4 eggs; butter size of an egg, 2 teaspoons baking powder. Roll out thin, cut out and let lay over night. Spread anise seed in pans before putting in cookies and bake very slowly.—Mrs. H. England.
Cinnamon Stars.
Whites of 6 eggs, 1 pound pulverized sugar, grated rind of ½ lemon, ⅛ teaspoon ground cinnamon, 1 pound almonds (grated with the peel or put through meat chopper); beat the whites of eggs to a stiff froth, add the sugar and the lemon rind and beat again constantly for 15 minutes. To this mixture add the ground cinnamon and put aside ⅓ of this amount (to be used later for coating). To the quantity remaining add the grated almonds. Roll out and cut with cookie cutter in star shapes. Place in baking tin and spread each star lightly with a little of the mixture that was put aside before. The whole secret of making a success of these delicious cakes lies in the baking. Have the oven quite cool in the beginning. Turn the pan several times and when the cookies appear a pale white then close the oven door and turn on the gas to permit the cookies to bake to a tan shade.—Marie Doederlein.