Home › Cookies, Cakes, and Doughnuts › Cookies, Cakes, and Doughnuts: Calumet

Cookies, Cakes, and Doughnuts: Calumet

Chocolate Cookies. 1 cupful butter, 1 cupful brown sugar, 2 eggs, 1 teaspoonful cinnamon, teaspoonful cloves, MRS. CURTIS'S COOKBOOK 1 cupful almonds cut fine, without blanching, 1 cupful currants cleaned and dried), 2 ounces Runkel's Chocolate, ½ cupful milk, 2 teaspoonfuls Calumet baking powder, Flour.

Mix butter, sugar, eggs, cinnamon, cloves, almonds, currants, the chocolate dissolved in cupful milk, and flour enough to roll; before adding the flour, put in baking powder. Mix in the order given; roll out about an eighth of an inch thick; shape with cake cutter, and bake in a moderate oven. Make a thick sirup of cupful each granulated sugar and water boiled together, and brush the cakes with this sirup as soon as they are taken from the oven.

Springerlein (German recipe). 1 cupful powdered sugar, 4 eggs, Grated rind 1 lemon, 4 cupfuls flour, teaspoonful Calumet baking powder.

Beat the eggs thoroughly with the sugar, add the rind of lemon, flour, and baking powder sifted with the flour, and mix quickly into loaf shape without much handling. Set in a cool place two hours. Flour a baking board, roll out dough to quarter of an inch thick, dust the mold with flour, press the springerlein on it tightly but firmly, then turn it over and carefully remove the cakes. Cut off surplus dough, put in the remainder, and mold more. Use as little flour as possible in rolling out. Put a cloth on the table, sprinkle it with aniseed, lay the cakes on it, and stand twelve hours in a cool room.