SOUR-CREAM COOKIES

(
Sufficient for 3 Dozen Cookies
)
?
1/2 c. butter
?
1 c. sugar
?
2 eggs
?
1/2 pt. thick sour cream
?
1/2 tsp. soda
?
1 tsp. baking powder
?
3-1/2 c. flour
?
1/2 tsp. lemon extract
Cream the butter and sugar, add the eggs, and beat thoroughly. Add the cream. Sift the soda, baking
powder, and flour and add to the first mixture. Add the lemon extract, roll out thick, and sprinkle with
sugar. Cut with a round cutter, place on greased and floured tins, and bake.

KISSES AND MACAROONS
19. NATURE OF KISSES AND MACAROONS.
--The varieties of small cakes known as kisses and
macaroons are undoubtedly the daintiest ones that are made. Composed almost entirely of sugar, egg
whites, and flavoring, they are very delicate in texture and are practically confections. Kisses do not
contain any flour, but macaroons need a small amount of this ingredient and some varieties of them
contain the yolks, as well as the whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
dried or candied fruits are added to these cakes to give them variety.
20.
The mixtures of which these cakes are made are either dropped by spoonfuls or forced through a
pastry bag into little mounds or rosettes on an inverted pan or a cooky sheet and then baked in a very
slow oven. An oven of this kind is necessary, for the mixtures must be practically dried out in the
baking.
Meringues
, although made of a mixture similar to that used for kisses, are usually made in rather


large, round, flat shapes, whereas kisses are smaller and are for the most part made in the shape of
rosettes. Fig. 12 shows a plate of kisses ready to serve.
21.

Marguerites
, while not exactly the same as either kisses or macaroons, are given in this
connection because the mixture used for them is similar to that for kisses. These, as shown in Fig. 13,
are in reality saltines covered with a mixture of egg and sugar to which nuts, coconut, flavoring, etc.
may be added for variety. After the sugar covering has been applied, the saltines are set in the oven and
baked until slightly brown on top. This variety of small cakes, as well as kisses and meringues, is
excellent for serving with afternoon tea, or with ice cream at a party that is to be very dainty.

22. RECIPES FOR KISSES AND MACAROONS.
--One recipe for kisses, several recipes for
macaroons, and directions for the preparation of marguerites follow. If meringues are desired, the recipe
for kisses may be followed and the mixture then dropped by spoonfuls, instead of being forced through a
pastry tube.