Recipe: Spry Brown Rim Cookies (1935) and Spry Festive Christmas Cookies (1942)

BROWN RIM COOKIES
Source: What Shall I Cook Today Cookbook, Spry, c1935
Makes 4 1/2 dozen

"Try grated orange rind (2 teaspoons) instead of vanilla."

1 cup Spry (vegetable shortening)
1 teaspoon salt
1 teaspoon vanilla
2/3 cup sugar
2 eggs, well beaten
2 1/2 cups sifted flour

Combine Spry, salt, and vanilla. Add sugar, then beaten eggs, and beat thoroughly. Add flour and mix well. Drop from tip of teaspoon on baking sheets greased with Spry. (Or press through pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth.

Bake in moderately hot oven (375 degrees F) 8 to 10 minutes, or until delicately browned.

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FESTIVE CHRISTMAS COOKIES
Source: Spry Recipe Booklet, c1942 Good Cooking Made Easy
Makes 40 cookies

"Don't wait til Christmas to make these prize-winners! Grand with black walnuts too."

3/4 cup Spry (vegetable shortening)
1/4 cup butter, softened
1 teaspoon salt
1/2 cup powdered sugar (plus additional for dusting baked cookies)
2 tablespoons vanilla
2 cups sifted flour
1 cup pecans, chopped

Blend Spry, butter, salt, sugar, and vanilla. Add flour and pecans. Drop by tablespoons on Sprycoated cookie sheets.

Bake in slow oven (325 degrees F) 25 minutes. Cool. Roll in confectioners' sugar.

If preferred, the dough may be shaped into small balls or finger-shaped rolls instead of being dropped from a spoon