Your Recipe’s
Betty Crocker’s Picture Cookbook
Copyright 1956
This is the favorite cookbook on both sides of my family. My edition belonged to my Great Great Aunt Mae.
Below are two recipes exactly how they are printed in the book:
Page 197 Stir-N-Drop Sugar Cookies
“Just stir, then drop—makes these cookies easy.
They’re delicately flavored and crispy.”
Beat with fork until well blended...
2 eggs
Stir in…
2/3 cup cooking (salad) oil
2 tsp. vanilla
1 tsp. grated lemon rind
Blend until mixture thickens…
¾ cup sugar
Stir together and stir in…
2 cups sifted GOLD MEDAL Flour
2 tsp. baking powder
½ tsp. salt
Drop by teaspoonfuls about 2” apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake until a delicate brown. Remove immediately from baking sheet.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 3” cookies.
I decorated mine with colored sugars I made by taking granular sugar and adding food coloring to desired shade.
Page 200 Refrigerator Cookies “Melt-in the-mouth, rich, and crispy.”
Mix thoroughly:
1 cup soft shortening
½ cup sugar
½ cup brown sugar (packed)
2 eggs
Melt 2 sq. (2 oz.) unsweetened chocolate and cool, mix with the above
Sift together and stir in:
2 ¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
Mix thoroughly with hands. Press and mold into a long smooth roll about 2 ½” in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices 1/8 to 1/16” thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: 6 to 8 min.
AMOUNT: About 6 doz. 2 ½” cookies.
Vary the recipe by omitting chocolate and using 2 – 3 tsp. cinnamon for a light color version. You can also add ½ cup of nuts and/or dates.
I added silver and gold sprinkles to mine.
Copyright 1956
This is the favorite cookbook on both sides of my family. My edition belonged to my Great Great Aunt Mae.
Below are two recipes exactly how they are printed in the book:
Page 197 Stir-N-Drop Sugar Cookies
“Just stir, then drop—makes these cookies easy.
They’re delicately flavored and crispy.”
Beat with fork until well blended...
2 eggs
Stir in…
2/3 cup cooking (salad) oil
2 tsp. vanilla
1 tsp. grated lemon rind
Blend until mixture thickens…
¾ cup sugar
Stir together and stir in…
2 cups sifted GOLD MEDAL Flour
2 tsp. baking powder
½ tsp. salt
Drop by teaspoonfuls about 2” apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake until a delicate brown. Remove immediately from baking sheet.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 3” cookies.
I decorated mine with colored sugars I made by taking granular sugar and adding food coloring to desired shade.
Page 200 Refrigerator Cookies “Melt-in the-mouth, rich, and crispy.”
Mix thoroughly:
1 cup soft shortening
½ cup sugar
½ cup brown sugar (packed)
2 eggs
Melt 2 sq. (2 oz.) unsweetened chocolate and cool, mix with the above
Sift together and stir in:
2 ¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
Mix thoroughly with hands. Press and mold into a long smooth roll about 2 ½” in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices 1/8 to 1/16” thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: 6 to 8 min.
AMOUNT: About 6 doz. 2 ½” cookies.
Vary the recipe by omitting chocolate and using 2 – 3 tsp. cinnamon for a light color version. You can also add ½ cup of nuts and/or dates.
I added silver and gold sprinkles to mine.