Here are pages 11, 12 and 13 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below, each are clickable to view a larger size.

BAR COOKIES

Bar cookies are the type baked in a cake pan, cooled, then cut into small bars or squares. Brownies (page 12) are doubtless the all-time favorite in this group. Homogenized Spry, being soft and plastic, makes it possible to mix Brownies by a method of almost magic ease! And such luscious Brownies…melthingly soft and chocolate-y rich!

Better-than-ever Brownies…Spry’s Two-Minute Way!

All ingredients except nuts are blended smoothly together in a single step! Beat for 2 full minutes or count 200 strokes.

Cool thoroughly to avoid crumbling when cutting. Make 4 evenly spaced cuts across brownies each way with long, sharp knife.

Brownies

Sift into mixing bowl:

3/4 cup sifted all-purpose flour (or 3/4 cup plus 2 tablespoons sifted cake flour)
1 cup sugar
7 tablespoons cocoa
1/2 teaspoon baking powder
3/4 teaspoon salt

Add:

2/3 cup Homogenized Spry
2 unbeaten eggs
1 teaspoon vanilla
1 tablespoon corn sirup

Mix…thoroughly by beating 200 strokes (2 minutes on mixer at low speed). Scrape bowl and spoon once during mixing.

Stir in…1 cup coarsely cut nuts, reserving a few for top of batter. Spread batter in square 8″x8″x2″ Sprycoated pan; sprinkle remaining nuts over top.

Bake…in moderate oven (350°F.) 40-45 minutes. Avoid overbaking as it makes brownies less soft and moist.

Cool…in pan on rack 10 minutes. Turn out of pan, finish cooling on rack.

Cut…into squares. Makes 25 brownies 1″ thick.

Sweetmeats

Combine and cream well:

1/2 cup Homogenized Spry
1/2 teaspoon salt
1/2 cup firmly packed brown sugar

Add…1 cup sifted all-purpose flour and blend.

Pack…mixture firmly in 8″ x 12″ Sprycoated pan.

Bake…in slow oven (325°F.) 20 minutes.

Beat…2 eggs well.

Add:

1 cup firmly packed brown sugar
1 teaspoon vanilla, beating until thick and foamy.

Add:

2 tablespoons flour
1/2 teaspoon baking powder
1 1/2 cups shredded coconut
1 cup chopped pecans and blend. Spread over baked mixture in pan.

Arrange:

10 candied cherry halves
10 pecan halves on top.

Bake…in slow oven (325°F.) 25 minutes.

Cool…in pan on wire rack. Cut in small bars or squares. Makes 3 dozen.

Brownies and Sweetmeats are excellent cookies for mailing because they keep well and travel without breaking or crumbling. Wrap them individually in waxed paper before boxing.

Teatime Date Bars

Pour:

1/3 cup boiling water over
2 cups chopped dates.
Cool.

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 unbeaten eggs

Add…date mixture and blend.

Sift together:

1 cup sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup chopped nuts and blend. Spread mixture in 10″x10″x2″ Sprycoated pan.

Bake…in moderate oven (350°F.) 40-45 minutes. Cool in pan; cut in bars, roll in powdered sugar. Makes 24.

Sea Foam Pecan Squares

Combine and beat thoroughly:

1/3 cup Homogenized Spry
1 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg yolk

Sift together:

3/4 cup sifted all-purpose flour
1 teaspoon baking powder; add to Spry mixture and blend.

Add…1/2 cup chopped pecans and mix.

Press…dough evenly into shallow oblong Sprycoated pan about 8″x12″.

Beat…1 egg white until stiff and dry.

Add…1/2 cup firmly packed brown sugar gradually, beating well after each addition.

Add…1/4 teaspoon vanilla; spread over mixture in pan.

Sprinkle…1/4 cup chopped pecans over top.

Bake…in slow oven (325°F.) 30-35 minutes. Cool.

Cut…into small squares. Makes about 35.