Basic Pressed Ball Cookie Dough 1950 Recipes

CHOCOLATE PRESSED COOKIES (1950)

Steps:

• 1. Cream butter and the sugar. Add egg. Beat until light and fluffy. Add flavoring *chocolate and milk. Blend thoroughly.
• 2. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
• 3. Fill cookie press. For cookie press the bar plate forms an unusually attractive chocolate cookie. Form dough on unoiled cookie sheet.
• 4. BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen assorted cookies.
• 5. *cocoa powder may be used in place of chocolate by substituting 3 Tablespoons cocoa and 1 Tablespoon shortening for each square of chocolate required.

COOKIE-PRESS COOKIES

Steps:

• Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
• Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
• Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

MOLASSES SPICE PRESSED COOKIES (1950)

Steps:

• 1. Cream shortening and the sugar. Add eggs and molasses. Beat until light and fluffy.
• 2. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
• 3. Fill cookie press. Form dough on unoiled cookie sheet.
• 4. BAKE in a moderate oven 350° for 8-10 minutes. yields: 7 dozen assorted cookies.
• 5. For thumb prints cookies: Use 1 teaspoon of the molasses spice pressed cookie dough to form each ball. Roll in granulated sugar , Space balls 3" apart on lightly oiled cookie sheet , Sprinkle each ball with 1-2 drops of water. BAKE in a moderate oven 350° for 10-12 minutes.

BASIC COOKIE DOUGH

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

BROWN SUGAR PRESSED COOKIES (1950)

Steps:

• 1. Cream the butter and the sugar. Add eggs and the flavoring. Beat until light and fluffy. Sift together the dry ingredients and gradually add to the sugar mixture , blend thoroughly. Fill cookie press , form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 6-8 minutes. Yields 7 dozen -- Mrs. Renatus J. Krause, Merill, Wis.
• 2. Thumb prints: Use 1 teaspoon of the brown sugar press cookie dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped nuts , Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 7 minutes. Remove from oven , make a small indentation in top of each ball. Fill with tiny portions of jelly or well drained cranberry sauce , Return to the oven Bake for 4-6 minutes more.---Mrs.Lyle Hopkins, St.Paul Minn.

COOKIE BALLS

Steps:

• In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

BASIC PRESSED & BALL COOKIE DOUGH (1950)

Steps:

• 1. Cream the butter , shortening and the sugar. Add egg yolks and the flavoring. Beat until light and fluffy. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly. Fill cookie press , form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 6-8 minutes. Yields 7 dozen posted by Mrs. Roy M.Carlson , Lake Bronson, Minn.
• 2. The following decorative designs can be applied to any of the designs. Colored sugars (or a blend of them), red-hots silver balls, finely ground coconut or nuts and grated chocolate make effective toppings if they are sprinkled on the cookies before they are baked. Grated lemon or orange rinds blended with small quantity of granulated sugar gives a pleasing finishing touch. If desired, the basic recipe dough may be tinted by blending in a few drops of vegetable coloring.
• 3. Plain Ball cookies are made of the basic pressed and balled cookie dough recipe. To form the balls , roll 1 teaspoon chilled dough between palms of hands. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.
• 4. VARIATIONS:
• 5. CEREAL: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with crushed cereal flakes. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--- Mrs. H.T. James , Silver Springs, Md.
• 6. CHOCOLATE: Use 1 teaspoon of the chilled dough to form each ball. Roll into grated semi-sweet chocolate. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. W.L.Bourne, Humboldt, Neb.
• 7. COCONUT: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped coconut. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 10-12 minutes.--Dorthy Watson, Topeka, Kan.
• 8. DATE: Add 1/2 cup chopped dates to the basic dough recipe just before chilling. Blend thoroughly , chill several hours. Use 1 teaspoon of the chilled dough to form each ball. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. Alvie W. Dow, Belvidere, Neb.
• 9. RAISIN: Add 1/2 cup chopped raisins to the basic dough recipe just before chilling. Blend thoroughly , chill several hours. Use 1 teaspoon of the chilled dough to form each ball. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. M.G. Loftis, Battle Creek, Iowa.
• 10. NUT: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped nuts , Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. Maurice Devening, New Castle, Ind.
• 11. The Household magazine decorated balls in the following ways. Indentations were made in the center of the unbaked balls. To obtain variety, chocolate bits , red-hots , small assorted decorative candies and chopped candied fruits were used.
• 12. If you do not own a cookie press , you can form your own designs, Here's a few suggestions: The ball may be formed into flat cookies with the bottom of a water glass which has been dipped in cold water and than in sugar. If the bottom of the glass has a sharply cut design , a pleasing effect is given to the cookie. If a fork is used to flatten the ball, crisscross or parallel lines give a decorative touch. Pecans or English walnuts halves used to flatten the balls leave an interesting design. If desired the nut halves may be baked on the cookies. Flattened ball cookies may be decorated as suggested for pressed cookies.