Here are pages 9 and 10 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 that are clickable to view a larger size.

DROP COOKIES

Drop cookies, unlike stamped cookies, are merely “dropped” on the baking sheet. Usually the dough is measured out in level tablespoonfuls, leaving space on the cookie sheet to allow for the cookies to spread while baking. Sometimes a teaspoon is used for dropping the dough, but if a round measuring tablespoon is filled level full, then pushed out on the sheet with a spatula, a cookie of nice round shape results.

Drop cookies are often of the soft, moist, cake-like kind though some types flatten during baking to make a crisp, thin cookie. Drop cookies may be glazed or frosted and decorated for an especially attractive appearance.

Frosted Chocolate Nut Drops

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1 unbeaten egg
2 oz. chocolate, melted
1 teaspoon vanilla
1/2 teaspoon salt

Sift together:

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

Add…1/2 cup buttermilk or sour milk and blend.

Add…1 cup chopped walnuts and mix.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 12-15 minutes. Cool.

Frost…tops of cookies with Chocolate Frosting, page 21. Sprinkle with chopped nuts. Makes about 3 dozen.

Stone Crock Raisin Cookies

Combine and beat thoroughly:

1 cup Homogenized Spry
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 unbeaten eggs

Sift together:

1 1/2 cups sifted all-purpose flour
3/4 teaspoon soda; add half of flour to Spry mixture and blend.

Add…1/4 cup buttermilk or sour milk and mix; then add remaining flour, blend.

Add:

1 1/2 cups rolled oats
1 cup chopped nuts
1 1/2 cups seedless raisins and mix well.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 12-15 minutes. Makes 5 dozen.

Pineapple Crinkles

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
1 teaspoon salt
1/2 teaspoon grated lemon rind
1 unbeaten egg

Add…1/2 cup drained canned crushed pineapple and blend.

Sift together:

2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda; add to Spry mixture and mix well.

Drop…level tablespoons of dough on Sprycoated baking sheets.

Sprinkle…with mixture of 1 tablespoon sugar and 1/4 teaspoon nutmeg.

Bake…in moderately hot oven (375°F.) 12 minutes, or until a delicate brown. Makes 3 dozen.

Gail’s Brown Sugar Cookies

Combine and beat thoroughly:

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

Sift together:

1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder; add 1/2 of flour to Spry mixture and mix well.

Add…2 tablespoons hot water and blend; add remaining flour and blend.

Add:

1/2 cup chopped dates
1/2 cup chopped pecans and blend.

Drop…level tablespoons of dough on Sprycoated baking sheets. Press cookies lightly with floured tines of fork to flatten slightly.

Bake…in moderate oven (350°F.) 10-15 minutes. Makes 3 dozen.