Here are pages 16 and 17 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 is a scan of the pages included below that is clickable to view a larger size.

ROLLED and FILLED COOKIES

Roll small portions of dough on floured cloth, board, or waxed paper. Fascinating cookies can be cut with assorted cutters.

Rolled cookies cover many delightful kinds, all made with doughs that can be rolled out on a board, then handled in a variety of ways. This type of cookie requires more time and skill than most other kinds. General favorites of the roll-and-cut class are fancy cookie cut-outs for Christmas and other special occasions. The recipe for Cookieland Cut-Outs, page 2, is ideal for rolling and cutting. The dough rolls easily and the cut-outs keep their interesting shapes during baking. The baked cookies have a delicate honey-gold color and an attractive brown rim. Crisp, tender, and not very sweet, these cookies are a good “tea cookie”; they are also suitable for frosting and decorating.

Delicious filled cookies can be made by enclosing fruit mixtures in cookie dough. Different flavors and colors of doughs can be made from a basic batch and put together in intriguing ways, such as pinwheels, ribbons, and the like.

Date Whirligig Cookies

Make…Date-Nut Filling, page 21. Cool.

Combine and beat thoroughly:

1 cup Homogenized Spry
1 1/2 teaspoons grated orange rind
1/4 teaspoon grated lemon rind
1 1/2 teaspoons salt
2 cups firmly packed brown sugar
2 unbeaten eggs

Sift together:

3 1/3 cups sifted all-purpose flour
1 1/2 teaspoons soda; add half of flour to Spry mixture and mix well.

Add…2 tablespoons milk and blend; then add remaining flour and mix well.

Divide…dough in half. Roll each half into a rectangle about 1/4″ thick. Spread a thin layer of cooled date mixture on dough. Roll up lengthwise, wrap each roll in double thickness of waxed paper, twisting ends.

Chill…in refrigerator overnight.

Cut…1/4″ slices; place on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 15-20 minutes. Makes 5 dozen.

Chocolate Pinwheels

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg

Sift together:

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

Divide…dough in half.

Add…1 1/2 oz. chocolate, melted, to one half of dough and blend.

Put…each dough on large piece of waxed paper. Cover with a second piece of waxed paper and roll each dough to 1/8″ thickness. Place chocolate sheet on top of vanilla sheet.

Roll…up lengthwise, using waxed paper as a pusher and making a firm roll. Twist ends.

Chill…in refrigerator overnight.

Cut…in 1/8″ slices and place on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes about 8 dozen.

Fig Pincushions

Make…Fig Filling, page 21. Cool.

Combine and beat thoroughly:

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

Sift together:

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

Add…3 tablespoons milk and mix; then add remaining flour and blend.

Chill…dough about 1 hour. Roll small portions of dough 1/8″ thick on floured board and cut out rounds with 2 1/2″ cookie cutter.

Place…1 rounded teaspoon of fig filling on half the rounds, cover with remaining rounds. With wooden skewer, press edges of cookies together (or use fork). With toothpick, prick circles of holes in tops of cookies. Place on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes 3 dozen delicious filled cookies.