LS Gotta Cup Of Sugar performance  | about  | objects  | Ginger Creams – The Best Cooky of the 1920’s 
1/3 c shortening
½ c sugar
1 egg
½ c molasses
½ c water
2 c flour
½ tsp salt
½ tsp soda
1 tsp ginger
½ tsp nutmeg
½ tsp cloves
½ tsp cinnamon
Recipes came from the 1963 Betty Crocker Cooky Book. They were chosen to reflect the age of the house as well as the challenge of procuring ingredients and producing the cooky. Directions are original to the Betty Crocker Cooky Book. However, wording has been slightly augmented, or added to, for clarity. Try them; they’re tasty.

The text below also comes from the Betty Crocker Cooky Book and can be found on the page spread along with the recipes in the book. This info was included on the bagged cookies that were given out at the opening. Mix shortening, sugar, egg, molasses and water thoroughly. Sift together flour, 1/2 teaspoon salt, baking soda and spices. With a wooden spoon, stir the flour mixture into the shortening mixture. Chill dough until firm, about 1 hour.

Preheat oven to 400 degrees F (205 degrees C)

Drop dough by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake about 8 minutes when touched lightly. While slightly warm, frost with icing.

To make icing: Blend confectioner’s sugar, salt and vanilla. Add cream or water to your desired consistency, easy enough to drizzle or spread. Drizzle icing on slightly warm cookies. Eat.

1 cup confectioner’s sugar
¼ tsp salt
½ tsp vanilla
1 ½ tbsp cream or 1 tbsp water Ribbon Bar cookies- The Best Cooky of the 1940’s
(caramel refrigerator cookies)
½ c butter
1 cup brown sugar packed
1 egg
½ tsp vanilla
1 ¾ c flour
½ tsp baking soda
¼ tsp salt
½ oz unsweetened chocolate (1/2 sq), chopped fine

In large bowl, beat butter, sugar, eggs and vanilla with electric mixer on medium speed. With a wooden spoon, stir together the flour, baking soda and salt. Blend the flour mixture into the butter mixture. Divide dough in half. Into one half, mix the finely chopped chocolate till blended. Divide each half in two again, so that you now have four pieces: two chocolate, two plain. Cover all four and refrigerate for 1 hour.

On a very lightly floured surface, shape or lightly roll each piece of dough into a strip about 2 1/2” wide x ½” thick. Its length will be around 9”. Layer strips on top of each other, alternating colors, creating a rectangle log that is about 2 1/2” wide by 2” thick by 9” long . Press together firmly. Wrap and refrigerate about 2 more hours.

Heat oven to 400°F. Cut dough log into 1/8-inch slices. On an ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to cooling rack to cool.  Eat. Please. French Lace Cookies - The Best Cooky of the 1960’s
1 cup flour
1 cup chopped nuts
½ c corn syrup
½ c shortening
2/3 c brown sugar packed

Heat oven to 375°F.

Sift flour. Stir in nuts. Bring corn syrup, sugar and brown sugar to a boil in a saucepan over medium heat, stirring constantly. Remove from heat. Gradually stir in flour and nuts.

Drop batter by level teaspoonfuls about 3" apart on a lightly greased baking sheet. Do not crowd the pan. These cookies will spread. Bake 5 to 6 minutes and allow to stand a few minutes till cool enough to handle. 

Either transfer to a cooling rack till cool or for a more dynamic cookie, roll each cookie over the handle of wooden spoon to create a tube. Remove from spoon handle and allow to cool on rack with overlapping parts down to keep cookie from reopening flat. Work quickly as these cool to a rigid form in a short amount of time. If they get too hard before you can roll them, put them back in the oven until soft. Repeat. 
Bon Bon Cookies- The Best Cooky of the 1950’s
½ cup butter or margarine
¾ c sugar 
1 tbsp vanilla
1 ½ c flour
1/8 tsp salt
fillings: maraschino cherries, 
pitted dates, nuts, chocolate pieces

In a large bowl, mix together butter, sugar and vanilla extract, thoroughly. Sift flour to measure and stir in salt. Blend in flour mixture into butter mixture. If dough is too dry, add 1 to 2 tablespoons of cream till malleable.

Preheat oven to 350 degrees F.

To mold each cookie, roll a tablespoonful of dough into a ball, then press a large dimple into the dough with your thumb. Pinch dough between thumb and forefinger till you have a small cup. Place a maraschino cherry (or other filling suggested above) into the cup and wrap the dough around it till the filling is completely encased. 

Place each cookie 1-inch apart on ungreased cookie sheet and bake approximately 12 to 15 minutes or until set but not brown. Remove from oven. carefully remove from cookie sheet, and let cool slightly on wire cooling racks placed over waxed paper.

Prepare BonBon Icing to a slightly thick consistency. Divide icing into separate bowls and stir in food coloring if desired. When the cookies are still warm, spoon enough icing over the top till it covers at least the top half of the cookie BonBon. Let icing harden and enjoy.

1 cup powdered sugar
2 tbsp cream
1 tsp vanilla 
food coloring (optional)
Men went off to war and women took their places in the production lines. Thus cooky baking and other home tasks had to be speeded up. Refrigerator cookies like these were popular because the dough could be mixed one day, 
sliced and baked the next.
1946 Home Freezers introduced, promising 
greater mealtime variety
After the stock market crash, money was scarce and families enjoyed simple pleasures like reading aloud, taking nature hikes and visiting friends- all occasions for chewy hearty cookies like these.
1920- Women granted voting rights by passage of the the 19th Amendment
Ever since the return of service men from overseas, interest of foreign food had been mounting. Now jet travelers come home anxious to imitate or adapt the exciting and unusual foods they 
enjoyed abroad.
1962- Echo I, United States first passive communications satellite, prompts stargazing.
Women were fascinated by these beautiful and delicious cookies which were baked as cookies, served and eaten as candies. Excitement over BonBons brought more candy cookies like Toffee Squares and Cream Filberts, for example.
1951 Transcontinental television inaugurated.
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