Vintage Christmas Recipe Series #4 - 'Cooky' Christmas Tree

                             Vintage Christmas Recipe Series #4 - 'Cooky' Christmas Tree

This recipe comes from the 1945 edition of the Woman's Home Companion Cook Book : 

Cooky Christmas Tree

Prepare 2 recipes of vanilla rolled cookies. Roll out 1 1/2cm thick.

Cut out 8 star-shaped cookies in graduated sizes, the first a 20cm star, the second a 17cm and so on down to a 3cm star.

Cut out 16 small round cookies, 2 to be used between each 2 stars.

Cut a small round hole in the center of each cooky (cookie) except the 3cm star.

Bake as directed.

Frost the stars with white or green frosting and garnish with silver dragees to resemble Christmas-tree ornaments.

With a pastry tube make small rosettes of frosting on the points of each star.

In the center of each rosette put tiny red, blue or white candles made by cutting birthday candles in 3 or 4 pieces, then scraping away the wax to free the wick.

Prepare a slender round stick supported on a small square base so that it will stand. Decorate the base with frosting or cover with tinfoil. Slip the 20cm star onto the stick, then 2 round cookies, then the 17cm star, then 2 round cookies, and so on until only the 3cm star is left. This is the top of the tree and be stuck to the top of the stick with a little frosting. Alternate the points of the stars to get the effect of Christmas-tree branches.

Vanilla Rolled Cookies

3 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup shortening

1 1/2 cups sugar

2 eggs, well beaten

1 1/2 tsp vanilla

Sift voucher; measure; add baking powder and salt; sift again.

Cream shortening; add sugar gradually and continue to best until light. Add we'll beaten eggs and blend thoroughly; add vanilla.

Combine the dry ingredients and the creamed mixture; mix all thoroughly and chill.

Roll as thin as possible on a lightly floured board and cut with cooky cutter. Or form small balls of the dough and place on a greased baking sheet; flatten with bottom of glass tumbler, first greased and then dipped in sugar, or with the palm of the hand, floured, or with the tines of a silver fork, pressing the balls down twice with the the markings at right angles.

Sprinkle with sugar, chopped nuts or coconut. Bake in a hot oven (400 degrees F. / 204 degrees Celcius) 6 to 10 minutes. 

With love from,