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Recipe: Spice Cookies (Amy Vanderbilt's Complete Cookbook, 1961)

Desserts - Cookies, Brownies, Bars
SPICE COOKIES

1/2 cup shortening
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 tablespoons milk
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Cream shortening and butter or margarine, sugar, and eggs thoroughly in mixing bowl. Stir in milk and vanilla. Set aside.

Sift dry ingredients together. Stir into creamed mixture until well blended. Wrap dough in foil and refrigerate until ready to bake.

WHEN READY TO BAKE:
Start oven at hot (425 degrees F).

Pat cooky dough out on lightly floured board. Roll dough about 1/8 inch thick. Cut with cooky cutters of various shapes. Arrange cookies on cooky sheet.

Bake about 6 minutes or until done. Makes about 8 dozen small cookies.

To vary cookies, sprinkle some with a little granulated sugar before baking, and others with chopped almonds or peanuts.

To add to spiciness, mix a little cinnamon with sugar and sprinkle cookies just before removing from oven.

Let cool before storing in covered glass jar or in tin box lined with waxed paper.

Makes 8 dozen cookies
Source: Amy Vanderbilt's Complete Cookbook, 1961
MsgID: 018554
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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