Here is page 20 of the vintage cookbook: Home Baking Made Easy that was published in 1953 by Lever Brothers Company.

To review all pages in this booklet, simply visit the Home Baking Made Easy: Spry Category and click on a page title to review that section.

There are scans of each of the pages, you can click the full-page pictures to view a larger size.

Stamped COOKIES

SPRY’S EASY “STAMPED” COOKIES

Delicious cookies can be mixed quickly and easily with Homogenized Spry–“stamped” into round, thin cookies.

Measure level tablespoons of dough and turn out with spatula onto Spry-coated cookie sheet, about 2″ apart.

Stamp into rounds, using flat-bottomed glass covered with damp cloth. Quicker than rolling and cutting!

SUGAR COOKIES

Delicately crisp, round and tender. No creaming, rolling or cutting.

Bake in moderately hot oven (375° F.) 10-12 min. Makes 3 1/2 doz. cookies.

1/2 cup Homogenized Spry
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon nutmeg
1 cup sugar
2 eggs, unbeaten
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
2 tablespoons milk

Combine first 6 ingredients and beat until smooth. Sift flour with baking powder and soda, add to Spry mixture and blend; add milk and mix well. Measure out level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar. Or press 3 seeded raisins, split blanched almonds or pecan halves into cookies. Bake as directed.

ROB ROY COOKIES

Crisp, spicy oatmeal cookies bursting with nuts and raisins. An old-fashioned golden-brown favorite made by Spry’s modern work-saving “Stamped” Method.

Bake in moderately hot oven (375° F.) 10-15 min. Makes 5 doz. cookies.

1 cup Homogenized Spry
1 1/2 cups brown sugar, firmly packed
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup sour milk or buttermilk
2 eggs, unbeaten
1 3/4 cups sifted all-purpose flour
3/4 teaspoon soda
1 1/2 cups rolled oats
1 cup nuts, chopped
1 cup seeded raisins, chopped

Combine first 7 ingredients and beat thoroughly. Sift flour and soda together; add to Spry mixture and blend. Add oats, nuts and raisins and mix thoroughly. Measure out level tablespoons of dough on Sprycoated baking sheets about 2″ apart. Flatten cookies by stamping with a flat-bottomed glass covered with damp cloth. Bake as directed.

Care after baking: With spatula, remove cookies from sheet immediately to wire racks. Keep them apart until cold. Store in airtight tin.