Vintage cooky recipes!

Here are a couple of my favorites!  Both make quite a few and are fairly easy. (the two colored are a bit more difficult, but make a TON!).

First, as adapted from my vintage copy of Betty Crocker’s COOKY BOOK! (a 1950′s vintage cookbook – LOVE it!):

Chocolate Pinwheels:

3/4   cup unsalted butter (2 1/2sticks) or shortening
1   cup sugar
2      eggs
2 1/2     cup flour, plus more for rolling out dough
1     teaspoon salt
1     teaspoon baking powder
2oz unsweetened chocolate

With a mixer, beat together butter, sugar and egg and vanilla on medium speed until light and fluffy. Reduce speed and add flour baking powder and salt, mixing until a dough forms.

Form dough into a ball. Chill at least one hour. Divide dough in half.

Blend 2 Squares unsweetened chocolate (2 oz) melted and cooled into one half  (here’s good directions for melting chocolate).  Be very careful to cool but not over-cool your chocolate or it will get chunky when mixing it with the dough. Chill again.

When chilled, roll dough into an oblong 12x 9 shape. I actually have  a transparent cutting board and put a sheet of 8.5 x 11 paper underneath to gauge size. Then roll the other dough the same size.  Lay one on top of the other. Roll together until 3/16 of an inch thick.  Roll up tightly, cover in saran warp and chill again.

Heat oven to 400. Cut 1/8 inch slices and place on un-greased baking sheet. Bake 8 to 10 minutes.

Another family favorite that’s quick and easy is:

Chocolate Peppermint Kisses

(note, I have NO idea where this recipe is from. My Mother always made it and I have it on a stained recipe card)

Preaheat oven to 300 degrees

Beat 2 egg whites untili foamy throughout.

Add 1/8 of a teaspoon cream of tartar and beat until eggs are stiff enough to stand in peaks but not dry.

Add 1/2 cup sugar, 2 tablespoons at a time. Beat consistently.

Fold in 1 cup (6 oz) semi-sweet choclate chips and 1/4 teaspoon peppermint extract.

Drop from teaspoon on to heavy paper (I’ve just always cut up a paper bag from the grocery store and put it words side down). Bake 25 minutes. Remove from paper while warm.

By the way, if you love Vintage cookbooks, I just found this site – it’s got some awesome vintage cookbooks at fairly reasonable prices!

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