REFRIGERATOR COOKIES:

Yield: Makes 6 dozens cookies

Ingredients

• typewriter capital I used as numeral 1
• I teaspoon salt;
• I teaspoon cinnamon;
• I teaspoon soda;
• I cup shortening, (half butter);
• 2 cups brown sugar;
• 2 tablespoons warm water;
• I teaspoon vanilla;
• I cup chopped nut meats;
• Add eggs, water and vanilla, but no egg quantity is listed

Directions

1. Sift flour, add salt, cinnamon; and soda, sift again. Cream shortening; add brown sugar gradually; Beat until light. Add eggs, water and vanilla, Mix well. Combine the dry ingredients and creamed mixture; blend well. Add nuts.–shape dough into 2-in. rolls in diameter. Chill it over night Cut in slices and bake on ungreased cookie sheet in hot oven, 400 degree; for I0 to I2 minutes.

Timing

• capital I used for 1 in 10 to 12 minutes; overnight chilling

Temperature

• warm water; chill overnight; hot oven, 400 degree

Equipment

• sifter; mixing bowl and creaming utensil; shaping surface; refrigerator; slicing knife; ungreased cookie sheet; oven

Arwilda’s edits

Arwilda’s note: Changed “roll” to “shape”. Typed word “roll” is struck through; “shape” remains as final instruction.

Needs review

Uncertain uncertainties: egg quantity absent from the source Candidates: “egg quantity absent from the source”.