Cookies
Coconut Macaroons
Coconut macaroons have been a specialty of NCR dining rooms since 1903 when the first dining room for men was opened. Carl Beust who retired as head of the Patent Department in 1957 after almost 54 years with the company, said, “I was with the Company in 1903 when they first opened the dining room. They had macaroons then... It has always been a good cookie.”
1 cup egg whites
2 cups granulated sugar
5 cups granulated coconut
½ teaspoon vanilla
Beat egg whites until stiff. Add sugar slowly. Fold in coconut. Add vanilla. Drop by tablespoon on cookie sheet covered with waxed, parchment or brown wrapping paper. Bake at 325 degrees until golden color.
Oatmeal Macaroons
Editors note: This is the original recipe that appeared in the NCR News in February 1919.
1 egg
½ cup sugar
1 tablespoon shortening
¼ cup corn syrup
½ teaspoon salt
2 cups rolled oats
2 teaspoons Royal Baking Powder
1 teaspoon vanilla
Beat egg yolk and white separately. Cream sugar with melted shortening. Add egg yolk, syrup, salt and oatmeal. Then add baking powder, white of egg, and lastly vanilla. Mix thoroughly, drop on greased tins about a half teaspoon to each macaroon. Allow space for spreading. bake about ten minutes in a moderate oven. Cool before removing from pans.
Praline Cookies
You can make Praline Cookies well in advance, individually wrap and store them in a tightly covered container until needed.
½ cup (1 stick) butter
1½ cups firmly packed brown sugar
1 egg
1 teaspoon vanilla
1½ cups sifted flour
1 cup coarsely chopped pecans
Cream butter and sugar; add egg and vanilla and mix well. Add flour and nuts and blend. Drop by teaspoonfuls onto a buttered baking sheet or shape into balls and flatten out. Bake 12 minutes or until browned. Cool on cake racks.
Spiced Soft Molasses Cookies
½ teaspoon salt
3 teaspoons soda
2 teaspoons ground ginger
1 teaspoon powdered mustard
1 teaspoon instant coffee
½ teaspoon ground cloves
1 cup (2 sticks) butter or margarine
1 cup sugar
1 cup unsulphured molasses
1 large egg, unbeaten
4¾ cups sifted all-purpose flour
¾ cups water or milk
large seeded raisins
Combine first seven ingredients and mix until fluffy. Gradually blend in sugar and molasses. Beat in egg. Add flour mixture alternately with water or milk. Beat batter ½ minute. Drop a heaping teaspoon batter one at a time onto lightly greased cookie sheets one inch apart to allow room for spreading, being careful to keep them round. Press a raisin in center of each. bake in a preheated moderate oven (375 degrees) 15 minutes or until done. Cool on wire racks. Store airtight.
Melting Moments
½ cup corn starch
½ cup confectioners sugar
1 cup sifted flour
¾ cup margarine
flaked coconut
Sift cornstarch, confectioners sugar and flour together into mixing bowl. Blend in margarine with spoon, mixing until soft dough forms. Shape into 1-inch balls. If dough is too soft to handle, cover and chill in refrigerator for 1 hour. Place about 1½ inches apart on ungreased cookie sheet and flatten with lightly floured fork. Sprinkle with coconut. Bake at 300 degrees (slow) oven, 20 to 25 minutes, until edges are lightly browned. makes about 2 dozen cookies.
Chocolate Moments: Follow recipe for melting Moments, sifting ¼ cup cocoa and ¼ teaspoon salt with dry ingredients, and placing a nut on top of each cookie before baking, instead of the coconut.
Walnut Crescents
Here’s a cookie recipe to add to your special occasion baking file - Walnut Crescents which are a holiday favorite in Hungary. They’re rich little pastry cookies with a sweet filling of ground walnuts and sugar. A sprinkling of sugar atop the cookie gives them additional holiday sparkle.(Recipe for Walnut Filling follows at end of Walnut Crescent recipe- Editor)
3 cups sifted enriched flour
3 tablespoons sugar
1 cup butter or margarine (½ lb.)
3 egg yolks, slightly beaten
3 to 5 tablespoons milk
Walnut Filling
1 egg white, slightly beaten
Plain or colored granulated sugar
Combine flour and sugar. Cut or rub in butter or margarine until mixture is crumbly. Combine egg yolks and 3 tablespoons milk. Add to flour mixture, mixing lightly until dough begins to stick together. Add more milk, if necessary, to make soft dough. Turn out on lightly floured board or pastry cloth and press dough together. Divide in half. Roll each half to 1/16-inch thickness. Cut with 3-inch round cutter. Place cookies on ungreased baking sheet. Drop 1 teaspoon Walnut Filling in center of each cookie. Fold cookie in half to cover filling and seal edges together securely. Shape into crescent. Brush top of each cookie with slightly beaten egg white. Sprinkle with plain or colored granulated sugar. Bake in hot oven (400 degrees) 12 to 15 minutes.
Walnut Filling
2 cups finely chopped walnuts
½ cup sugar
2 egg whites, slightly beaten
Mix together walnuts, sugar and egg whites. Makes about 5 dozen cookies.
Chocolate Drop Cookies
½ cup (1 stick) butter
1 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla
2 cups sifted flour
½ teaspoon baking soda
¾ cup milk
2 squares (2 oz.) unsweetened chocolate, melted
½ cup chopped nuts
Cream together butter and sugar until light and fluffy; add egg and beat thoroughly. Add vanilla. Sift together flour and baking soda; add alternately with milk to creamed mixture beginning and ending with dry ingredients. Blend in chocolate; then nuts. Drop by tablespoonful onto buttered baking sheet; bake 10-12 minutes in a preheated 350 degree oven. Remove to wire racks to cool. When completely cooled, frost with Chocolate Confectioners Icing. Makes approximately 5 dozen cookies.
Chocolate Confectioners Icing
2½ cups confectioners sugar
¼ cup cocoa
2 tablespoons butter, softened
½ teaspoon vanilla
4-5 tablespoons milk
In a mixing bowl blend sugar and cocoa. Beat in butter and vanilla; gradually add milk and beat until light and fluffy. Yields 1½ cups.
Poinsettia Cookies
You don’t need a cookie cutter to make Poinsettia Cookies. All you do is cut your dough into two-inch squares. Then make a one-inch slash diagonally from each corner toward the center of each cookie. Fold in every other point to the center and place half a candied cherry in the center.
½ cup shortening
1 teaspoon almond flavoring
½ cup brown sugar
1 egg
2 cups sifted enriched flour
½ teaspoon salt
1 teaspoon baking soda
2 tablespoons milk
1½ cups rolled oats (Quick or Old Fashioned, uncooked)
candied cherries
Beat together shortening, almond flavoring, sugars and egg until creamy. Sift together flour, salt and baking soda and add to first mixture, mixing thoroughly. Stir in milk and rolled oats, mixing until blended. (Dough will be quite stiff.) Roll out dough to about 1/8-inch thickness on canvas or board sprinkled with confectioners sugar. Cut into 2-inch squares. Place on greased cookie sheets. Bake in moderate oven, 35o degrees, 8 to 10 minutes. Remove from cookie sheets immediately. Makes about 5 dozen cookies.
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