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Friday, 24 October 2014

Pineapple filled cookies and silver spoons

Thanks to wonderful family and friends I seemed to have started a spoon collection! Colleen brought this very pretty, detailed one back from England during the year.




My friend Sal gave me this lovely one many years ago.


And Les recently bought this sifter sugar spoon online, Anne.

Betty Crocker’s Cooky Carnival from the famous Betty Crocker’s Picture Cook Book, 1957 USA


Mix thoroughly . . . ½ cup soft shortening; 1 cup sugar; 2 eggs.
Stir in . . . 2 tblspn thick cream; 1 tsp vanilla
Sift together and stir in . . . 2 ½ cups sifted GOLD MEDAL flour; ¼ tsp soda; ½ tsp salt
Chill dough. Roll very thin (2mm). Cut dough with scalloped round cookie cutter or with heart, diamond, or 6.5cm cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling on each . . . spreading up to the edge. Cover with top pieces, Press edges together.
Amount: 4 doz. 6.5cm cookies.
Pineapple Filling:
Mix in saucepan . . . 1 cup sugar; ¼ cup GOLD MEDAL flour
Stir in . . . 1 ½ cups well drained crushed pineapple; ¼ cup lemon juice; 3 tblspn butter; ¼ tsp nutmeg; ¾ cup pineapple juice
Cook slowly, stirring constantly, until thickened ( 5 to 10 min.) Cool.
Amount: Filling for 4 doz. cookies


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