8 Vintage Cookie Recipes

Ice-Box Cookies
(Mixing time: any spare moment)

The ice box cookie is the new and improved 1929 model home-made cookie. They can be stirred up in a spare moment, set aside in the ice-box to harden and baked at your convenience. Crisco with its sweet fresh flavor keeps the unbaked dough (and the baked cookie, too) fresh and sweet. If you like cookies hot from the oven, as I do, try my plan of always keeping dough in the ice-box and baking cookies a few at a time. I find that cookies baked from Crisco dough two weeks old are as fresh as the very first ones from the roll.

I am giving you a master recipe and several variations I’ve tested.

1 cup Crisco
2 eggs, beaten
3 1/2 cup flour
2 cups brown or white sugar
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon vanilla
(1/4 cup sugar and 1/2 teaspoon each, cinnamon and nutmeg

Blend Crisco and sugar. Add beaten eggs and flour which has been sifted with salt and baking powder. Mix well. Add flavoring. Shape into rolls about 3″ in diameter and place in ice-box to harden. Next day slice about 1/8″ thick, sprinkle with mixture of sugar cinnamon and nutmeg. Bake in moderate oven (350 degress F.) for about 10 minutes. This recipe makes about 50 cookies.

Filled Cookies:

Use ice-box cookie master recipe. Cut rolls into 1/8″ slices. In center of one slice, place a little jam, marmalade, conserve, gorund nuts or ground fruit.
Cover this with another slice the same size and pinch edges together. These cookies require 10 minutes in a moderte (350 degree F.) oven to bake.

Fruit-Nut Cookies:

Add 1 cup ground nuts and raisins (or nuts or fruit alone) to ice-box cookie master recipe mixture and bake as before directed.

Ice Cream Wafers
(Mixing time: 7 minutes)

The simpler the food, the fresher and sweeter must be the flavor of its ingredients. That is why Crisco, with its own pure sweet flavor, is the only shortening I would think of using in making these delicate ice cream wafers. And just taste how good they are!

1/2 cup Crisco
1/2 cup sugar
1 egg, well beaten
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon vanilla

Blend Crisco and sugar thoroughly. Add egg, beaten until velvety. Then add flour sifted with salt. Beat vigorously, add flavoring and drop on Criscoed cookie sheet like small marbles, well apart. Put a nut meat in center of each cookie and bake 10 minutes in moderate (350 degrees F.) oven. The finished product is a crisp, rich wafer about the color of French ice cream. This makes about 25 cookies.

Rainy-Day Date Sticks
(Mixing time: 10 minutes)

One mother I know solved the rainy-day problem of entertaining housebound children by turning them loose in the kitchen with this simple, easy to make recipe
for date sticks.
As nearly as possible all of the fuss and bother have been kitchen-tested out of Crisco recipes and a satisfaction added-the satisfaction of using a shorterning which lends its own fresh flavor to the foods made with it.

3/4 cup Crisco
1 1/2 cups sugar
1 cup sour milk or buttermilk
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
1 cup chopped nut meats
3 cups flour
1 cup cut dates
(powdered sugar)

Mix Crisco and sugar well. Add sour milk which has been mixed with soda. Then add flour which has been sifted with salt and baking powder, and fold in nuts and dates. Pour into shallow Criscoed pan and bake 20 minutes inmoderate (350 degrees F.) oven. Cut into narrow slices while still warm and roll in powdered sugar. These cookies will take the place of less wholesome sweets for the children.

Grandmother’s Sugar Cookies
(Mixing time: 7 minutes)

Remember when you used to slip down the back cellar steps and “swipe” cookies like these from Grandmother’s big cookie jar? She had to store them in the cellar to keep them soft and fresh. You can keep them handy anywhere because nowadays they’re madr with Crisco, a pure, sweet shortening which helps to make them fine flavored and moist-and keeps them so to the very last cookie. (Recipe makes 50 lucious cookies)

1 cup Crisco
1 1/2 cups sugar
2 eggs, beaten
3/4 cup thick, sour milk
1/2 teaspoon soda
3 cups flour
1 teaspoon salt
(1/2 cup sugar and 1 teaspoon nutmeg)

Blend Crisco and sugar, add beaten eggs. Add sour milk with soda dissolved in it and stir in flour sifted with salt. Don’t roll dough-drop by spoonfuls on Criscoed pan. Sprinkle with mixture of sugar and nutmeg. Bake in a moderate oven (350 degrees F.) for 10 minutes.

Alice Cookies
(Mixing time: 10 minutes)

Such a funny name for a cookie! A homesick little boy called them that after Alive, the family cook, who comforted him through a long term of boarding school by sending him these cookies in every Monday’s mail packed in an empty Crisco can. And Crisco’s own sweet fresh flavor kept the cookies sweet and fresh on their long journey.

1/2 cup Crisco
3/4 cup sugar
2 eggs
1/4 cup milk
1/2 cup coconut
1 cup raisins
1 cup nuts
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup flour
1 cup oatmeal

Blend Crisco and sugar, add eggs and milk, then coconut, raisins, and nuts. Sift salt, baking powder and cinnamon with flour, and add to oatmeal. Add to first mixture and stir thoroughly. Drop from spoon in Criscoed pan. Bake in moderate (350 degrees F.) oven for 12 minutes. This recipe makes 50 cookies.

Soft Molasses Cookies
(Mixing time: 10 minutes)

A letter from a man in Ohio tells us that Crisco cookies were left all winter in a summer camp and when found this spring were “amazingly” fresh and sweet. There is something amazing about Crisco’s pure sweet flavor and the way it lends its flavor and fresh keeping quality to foods.

1 cup Crisco
1 cup brown sugar
2 eggs, well beaten
1 cup molasses
2 teaspoons cinnamon
1/2 teaspoon soda
1 cup hot coffee
1 teaspoon vinegar
4 cups flour
2 teaspoons ginger
3 teaspoons baking powder
1 teaspoo salt

Blend sugar and Crisco, add well beten eggs, molasses, spices, and soda which has been mixed with hot coffee. Then add vinegar and beat in the flour which has been previously sifted with salt and baking powder. Stir well and drop from end of spoon onto Criscoed cookie sheet. Bake in moderate oven (350 degrees F.) for ten minutes. This recipe makes about 65 cookies.