Here are pages 33, 34, 35 and 35 from the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Cookies” Recipe Section.

To review all recipes and pages in this cookbook, simply visit the Spry: What Shall I Cook Today? Category and click on a page title to review that section. There are scans available of each page, just click the images to view a full size copy.

COOKIES

An Easier, Better Way to Make Cookies

Why are rolled cookies so difficult? Because it takes skill and patience to roll and cut the soft, “short” batter so essential to good cookies. Even then the result is often unsatisfactory. So let’s change our method–make better cookies an easier way. Try the following recipes–just drop the mixture from a spoon onto the baking sheet. Let stand a few moments, then press into shape with the bottom of a glass, covered with damp cloth. No tedious rolling! No messy cutting! It’s so much simpler than the old method and you can fill your cookie jar with the most tempting cookies in no time.

Drop Dough onto Baking Sheets

Drop soft cookie dough onto greased baking sheets from a teaspoon or pastry bag, allowing space between. Let stand a few minutes.

Stamp Cookies into Thin Rounds

Flatten cookies by stamping with a glass covered with cloth. Occasionally dip glass in water and pat on towel to remove excess moisture.

Cool Cookies and Pack in Jar

Let baked cookies cool slightly on baking sheets, then remove with spatula to wire rack to finish cooling. Store in covered container.

Aunt Jane’s Sugar Cookies

Old-time sugar cookies–rich, crisp, and tender.

1 cup Spry
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon soda
2 cups sugar
1 egg, well beaten
5 cups sifted flour
4 teaspoons baking powder
1 cup milk

Combine Spry, salt, vanilla, and soda . . . Add sugar gradually and cream well . . . Add beaten egg and mix thoroughly . . . Sift flour with baking powder. Add to creamed mixture, alternately with milk, mixing well . . . Drop from tip of teaspoon on baking sheets greased with Spry pan-coat (page 29). (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°F.) 12 to 15 minutes . . . Makes 8 dozen cookies.

Brown Rim Cookies

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

1 cup Spry
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°F.) 8 to 10 minutes, or until delicately browned . . . Makes 4 1/2 dozen.

Chocolate Pecan Wafers

They’ll disappear like magic–so make plenty.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, well beaten
3 ounces chocolate, melted
3/4 cup sifted flour
3/4 cup pecans, chopped

Combine Spry, salt, and vanilla . . . Add sugar gradually and cream well . . . Add beaten eggs and mix thoroughly . . . Add chocolate and blend . . . Add flour and nuts 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 slow oven (325°F.) 12 to 15 minutes . . . Makes 2 1/2 dozen.

Filled Cookies

Crimp edges together with fork to keep filling from running out.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 egg, well beaten
3 cups sifted flour
3 teaspoons baking powder
1/4 cup milk

Date Filling

1 cup dates, pitted and cut
1/2 cup sugar
1/4 cup water

Combine Spry, salt, and vanilla, and blend. Add sugar and cream well . . . Add beaten egg and mix thoroughly .. . Sift flour with baking powder. Add to first mixture, alternately with milk, blending thoroughly. Chill dough . . . Roll dough 1/8-inch thick on floured board and cut with 2-inch cookie cutter . . . Make Date Filling as follows:

Cook dates, sugar, and water over direct heat until thickened, stirring constantly. Cool . . . Place 1 teaspoon filling on one cookie, place another cookie on top, and press together. Prick top of each cookie with a fork . . . Place on baking sheets greased with Spry . . . Bake in moderately hot oven (375°F.) 15 minutes . . . Makes 2 dozen cookies.

Peanut Cookies

Packed with the rich flavor of toasted nuts and peanut butter.

2/3 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
2/3 cup granulated sugar
2 eggs, well beaten
2/3 cup brown sugar, firmly packed
1 cup peanuts, chopped and toasted
1/2 cup evaporated milk
2 cups sifted flour
2 teaspoons baking powder

Combine Spry, salt, vanilla, and peanut butter, and mix well. Add granulated sugar gradually and cream thoroughly . . . Combine beaten eggs and brown sugar, mixing well. Add to Spry mixture and blend . . . Add peanuts and milk . . . Sift flour with baking powder and add to mixture, blending well . . . drop from tip of teaspoon on baking sheets greased with Spry. (Or press through a pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderate oven (350°F.) 12 to 15 minutes . . . Makes 7 dozen.

All measurements in this book are level

Dundee Cookies

A wholesome treat for the kiddies.

1 cup Spry
1 teaspoon salt
1 1/2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon allspice
1 cup sugar
2 eggs, well beaten
2 cups rolled oats
1/2 cup raisins, chopped
1 cup nuts, chopped
3 cups sifted flour
1/4 cup milk

Combine Spry, salt, soda, and spices, and blend. Add sugar and cream well . . . Add beaten eggs and mix thoroughly . . . Add rolled oats, raisins, and nuts, mixing well . . . Add flour, alternately with milk, blending thoroughly . . . Drop from tip of teaspoon 2 inches apart on baking sheets greased with Spry pan-coat (see page 29). Flatten slightly with spatula . . . Bake in moderate oven (350°F.) 12 to 15 minutes . . . Makes 6 dozen.

Refrigerator Cookies

For chocolate cookies, add 2 ounces chocolate (melted) to Spry, sugar, and eggs.

3/4 cup Spry, melted
2 eggs, well beaten
2 cups brown sugar, firmly packed
3 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 cup walnuts, chopped
1 teaspoon vanilla

Melt Spry and cool . . . Combine beaten eggs and brown sugar and beat until sugar is dissolved. Add melted Spry and blend thoroughly . . . Sift flour with baking powder and salt. Add to first mixture, mixing well . . . Add nuts and vanilla and blend . . . Shape into 3 rolls 2 inches in diameter. Wrap in waxed paper. Store in refrigerator overnight or until firm enough to slice . . . Cut in thin slices with sharp knife and place on baking sheets greased with Spry . . . Bake in moderately hot oven (375°F.) 12 to 15 minutes . . . Makes 5 dozen . . . Chopped, toasted almonds may replace walnuts.

Chewy Ginger Cookies

For old-fashioned ginger cookies like Grandmother used to make, omit coconut.

1 cup Spry
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon ginger
1 cup sugar
1 egg, well beaten
1 cup molasses
1/4 cup sour milk
4 cups sifted flour
2 cups coconut, chopped

Combine Spry, salt, soda, and spices, and blend. Add sugar and cream well . . . Add beaten egg and mix thoroughly . . . Add molasses and sour milk . . . Add flour and blend well. Add coconut . . . 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 moderate oven (350°F.) 12 to 15 minutes . . . . Makes 7 1/2 dozen.

Persian Cookies

There’s the glamour of the Orient in these fruity nut cookies.

1 cup Spry
1 teaspoon salt
1 teaspoon vanilla
1 3/4 cups sugar
2 eggs, well beaten
1/3 cup dates, pitted and chopped
1/3 cup figs, chopped
1/3 cup candied pineapple, chopped
2 cups coconut, chopped
1/4 cup milk
1/3 cup nuts, chopped
3 cups sifted flour
3 teaspoons baking powder

Combine Spry, salt, and vanilla. Add sugar gradually and cream well . . . Add beaten eggs and mix thoroughly . . . Add fruits, coconut, and nuts, and mix thoroughly . . . Sift flour with baking powder. Add to first mixture, alternately with milk, blending thoroughly . . . Drop from tip of teaspoon on baking sheets greased with Spry pan-coat (see page 29). (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 moderate oven (350°F.) 12 to 15 minutes . . . Makes 8 1/2 dozen cookies.

All measurements in this book are level

Chocolate Mint Wafers

2/3 cup Spry
1/2 teaspoon salt
1/2 teaspoon soda
3/4 cup cocoa
1 cup sugar
1 egg, well beaten
2 cups sifted flour
1 teaspoon baking powder
1/4 cup milk

Mint Filling

1/4 cup cream or evaporated milk, 1/8 teaspoon salt, 1/4 teaspoon peppermint extract, 2 cups sifted confectioners’ sugar.

Combine Spry, salt, soda, and cocoa, and blend. Add sugar and cream thoroughly . . . Add beaten egg and mix well . . . Sift flour with baking powder. Add to first mixture, alternately with milk, blending thoroughly. Chill dough. Roll thin on floured board and cut with 2 1/2-inch cookie cutter. Place on baking sheets greased with Spry. Bake in moderate oven (350°F.) 6 to 8 minutes . . . Makes 2 1/2 dozen . . . For Mint filling, blend cream, salt, peppermint extract, and sugar. Use as filling between cookies.

Brownies

Everybody’s favorite. Try them a la mode with vanilla ice cream for evening parties.

1/2 cup Spry
2 ounces chocolate
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla
1 cup nuts, coarsely cut

Melt Spry and chocolate together over hot water. Cool . . . Sift flour with baking powder and salt . . . Beat eggs until light, add sugar, then chocolate mixture, and blend. Add flour, vanilla, and nuts, and mix well . . . Pour batter into 8 x 8-inch pan brushed with Spry pan-coat . . . Bake in moderate oven (350°F.) 35 minutes. Cut into squares before removing from pan. Makes 16.

Molasses Taffy Squares

Young and old will clamor for you to bake MORE!

1/2 cup Spry
1/4 cup molasses
1/2 teaspoon soda
3/4 cup brown sugar, firmly packed
1 cup sifted flour
1/2 teaspoon salt
2 eggs, well beaten
1 cup nuts, coarsely cut

Combine Spry and molasses and cook over low heat 2 minutes, stirring constantly. Add soda and brown sugar, and stir until sugar is dissolved. Cool . . . Sift flour with salt . . . Beat eggs until light and combine with molasses mixture, blending well. Add flour and nuts and mix well . . . Bake in 9 x 9-inch pan greased with Spry in moderate oven (350°F.) 35 to 40 minutes. Makes 16.

Date Bars

Keep these in mind for bridge menus–but bake plenty for the family, too.

1/4 cup Spry, melted
1/2 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 cups dates, pitted and cut
1 cup walnuts, cut
2 eggs, well beaten

Melt Spry and cool . . . Sift flour with baking powder, salt, and sugar . . . Combine dates and nuts with flour and mix well . . . Beat eggs until light and add melted Spry. Add date mixture and mix thoroughly . . . Pour batter into 9 x 9-inch pan brushed with Spry pan-coat . . . Bake in moderate oven (350°F.) 30 minutes. When cool, cut in bars and roll in powdered sugar. Makes 16.

Nut Brown Cookies

2/3 cup Spry
3/4 teaspoon salt
3 cups brown sugar, firmly packed
4 eggs, well beaten
3 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 cup nuts, chopped

Combine Spry and salt. Add brown sugar gradually and cream well . . . Add beaten eggs and mix thoroughly . . . Sift flour with baking powder. Add to creamed mixture and mix well . . . Add nuts . . . Drop from tip of teaspoon on baking sheets greased with Spry. Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth. Bake in moderately hot oven (375°F.) 12 to 15 minutes. Makes 6 1/2 dozen.