Post by Chris in NM on Sept 29, 2005 4:42:58 GMT -6
I found this in the 1963 Betty Crocker Cooky Book. This recipe became popular in 1940-1945, during the war. This cooky recipe was not listed on the 4 pages with the other refrigerator cookies.
Caramel Refrigerator Cookies
1/2 c. shortening - part butter or margarine
1 c. brown sugar, packed
1 egg
1/2 tsp. vanilla
1 3/4 c. Gold Medal Flour
1/2 tsp. soda
1/4 tsp. salt
Mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dipping method, or by sifting. Stir flour, soda and salt togeter; stir in. Form in roll 2-1/2" across. Wrap in waxed paper. Chill until firm.
Heat oven to 400ºF - moderately hot -. Cut in 1/8" slices. Place slices a little apart on ungreased baking sheet. Bake 8 - 10 minutes, or until lightly browned. Makes about 5 doz. cookies. If you use Gold Medal Self-Rising flour, omit soda and salt.
Caramel Refrigerator Cookies
1/2 c. shortening - part butter or margarine
1 c. brown sugar, packed
1 egg
1/2 tsp. vanilla
1 3/4 c. Gold Medal Flour
1/2 tsp. soda
1/4 tsp. salt
Mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dipping method, or by sifting. Stir flour, soda and salt togeter; stir in. Form in roll 2-1/2" across. Wrap in waxed paper. Chill until firm.
Heat oven to 400ºF - moderately hot -. Cut in 1/8" slices. Place slices a little apart on ungreased baking sheet. Bake 8 - 10 minutes, or until lightly browned. Makes about 5 doz. cookies. If you use Gold Medal Self-Rising flour, omit soda and salt.