Background Information
This outstanding Christmas Cookie
recipe has been a favorite in Watkins cookbooks for many years. This is
from the 1936 Watkins
Cook Book which was the greatest selling cookbook of all time —
with over 2 million copies sold. This recipe is a great way to use Watkins Cinnamon, Watkins Baking Powder and
any individual one of the following 3 Watkins extracts you might have on hand (Watkins Double-Strength Vanilla,
Watkins Almond Extract or Watkins Lemon Extract).
Ingredients
§ 1 cup of
butter
§ 2 eggs
§ 1 teaspoon
of (your choice) either Watkins
Vanilla Extract, Watkins
Lemon Extract or Watkins
Almond Extract
§ 1/2 cup of
blanched almonds
§ 2 1/2 cups
of all-purpose flour
§ 2
teaspoons Watkins Baking
Powder
§ 1 teaspoon
Watkins Cinnamon
Cooking Instructions
Cream butter, add sugar, followed
by well-beaten eggs, nuts and Watkins Vanilla (or Lemon Extract, or Almond
Extract). Sift flour, salt, Watkins Cinnamon, Watkins Baking Powder and
mix thoroughly.
Roll on floured board. Cut
in fancy shapes, brush over dough with the white of an egg. Baked in a
greased pan or cookie sheet in preheated oven at 375 to 400 degrees F for 10
minutes.
Note: The
original 1936 recipe called for baking in a “Quick Oven” for 10 minutes.
Some research of vintage recipe terms found that a “quick oven” reference
generally indicated a temperature of 375 to 400 degrees F, as opposed to a
“slow oven” of 300 degrees F. I can only assume that these references
were to control knobs on ovens during the 1930′s. More than likely,
today’s more modern thermostat controls and precise temperature measurements
did not exist on most ovens. I’ve found that in our own oven these
cookies turn out best when cooked at 375 degrees F for 12 minutes.
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