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Girl Scout cookbook, May 2, 1948
Page 7
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Cherry Cookies 1/2 cup shortening 1 tlbsp lemon juice 1/4 cup sugar 1 cup cake flour 1 egg seperated 1/8 tsp salt 1/2 tsp vanilla 1/2 cup chopped nuts 1 tlbsp grated orange rind Cream shortening add sugar blend well, add beaten egg yolk, vanilla, orange rind, and lemon juice mix thoroughly. Stir in flour and salt, mix to a smooth soft dough. Chill until firm then shape into small round balls one half inch in diameter. Dip each in slightly beaten egg whites and roll lightly in chopped nuts. Arrange on greased baking sheet, press piece of candied cherry on top of each. Bake at 325° to 350° for 20 minutes. Makes 33 cookies. Perfect as a tea dainty. Mrs. Mercedes Erickson Girl Scout Commissioner
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Cherry Cookies 1/2 cup shortening 1 tlbsp lemon juice 1/4 cup sugar 1 cup cake flour 1 egg seperated 1/8 tsp salt 1/2 tsp vanilla 1/2 cup chopped nuts 1 tlbsp grated orange rind Cream shortening add sugar blend well, add beaten egg yolk, vanilla, orange rind, and lemon juice mix thoroughly. Stir in flour and salt, mix to a smooth soft dough. Chill until firm then shape into small round balls one half inch in diameter. Dip each in slightly beaten egg whites and roll lightly in chopped nuts. Arrange on greased baking sheet, press piece of candied cherry on top of each. Bake at 325° to 350° for 20 minutes. Makes 33 cookies. Perfect as a tea dainty. Mrs. Mercedes Erickson Girl Scout Commissioner
Szathmary Culinary Manuscripts and Cookbooks
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