TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and
flour in the bowl of an electric mixer fitted with the paddle
attachment. Mix on medium speed until well-combined. Transfer to a
work surface. Divide the dough in half. Return one half to the mixer,
and add cocoa powder. Mix until well-combined. Wrap dough in plastic,
and store, refrigerated, until ready to use. TO ASSEMBLE THE COOKIES:
Place 20 ounces black dough between two 12- by 14-inch pieces of
parchment. Roll out to a 7- by 12-inch rectangle, about 1/3-inch
thick. Repeat with 20 ounces white dough. Chill both rectangles at
least 30 minutes. Place 12 ounces black dough between two 12- by
14-inch pieces of parchment. Roll out to a 4 3/4- by 12-inch
rectangle. Repeat with 12 ounces white dough. Chill at least 15
minutes. Place 6 ounces black dough on a clean work surface. Roll
into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6
ounces white dough. Wrap in parchment. Chill at least 15 minutes.
Remove top piece of parchment from the smaller black rectangle.
Unwrap white log, and place lengthwise on black rectangle. Using
bottom piece of parchment for support, wrap black dough around the
white log, pressing with fingers to seal seam. Roll log back and
forth to smooth seam. Repeat step with the black log and the smaller
rectangle of white dough. Remove the top piece of parchment from the
larger white rectangle. Place white log wrapped in black dough
lengthwise on the white rectangle. Using bottom piece of parchment
for support, wrap white dough around log, pressing with fingers to
seal seam. Roll log back and forth to smooth seam. Repeat step with
the black log wrapped in white dough and the larger rectangle of
black dough. Wrap both logs in parchment. Chill 1 hour. Heat oven to
375 degrees. Line two baking sheets with parchment. Remove parchment
from logs, and cut into 1/4-inch-thick rounds; place on sheets,
spaced 2 inches apart. Bake cookies until barely golden, about 15
minutes. Transfer cookies to a wire rack to cool. Bake or freeze
remaining dough. Store in an airtight container up to 2 weeks. Makes
about 7 1/2 dozen cookies.

NOTE: These cookies are made with a special rolling pin or cookie cutters.
——————— ——————
Beat eggs until very light and fluffy. Gradually add sugar; beat for 15
minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough
3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press
molds firmly to dough. Cut cookies apart and place on greased and floured
cookie sheet. Let dry overnight at room temperture, covered with paper
towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven
and immediately reduce temperature to 300 degrees F. Bake for 15 minutes.
Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor.
These cookies are very hard and may be used for dunking in coffee, tee or
cocoa. For Christmas, paint designs with egg yolk colored with food
coloring. Makes 6 dozen.

Mix thoroughly; form into small balls. Place on greased cookie
sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes.

Blend together margarine, cream cheese and vanilla; add sugar and mix
well. Add eggs, one at at time, beating well after each addition.
Gradually add sifted dry ingredients; mix thorougly. Stir in
pineapple, cherries, and nuts. Drop by rounded teaspoonfuls onto
three accordian pleated pans.* Bake at 350 degrees for 15 minutes. To
remove cookies easily, pull end of foil until cookies pop off. *To
make each pan, cut four 2 foot lengths of foil. Accordian pleat in 1
inch fold and place on a cookie sheet.

Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar.
Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound of
nuts coarsely. Mix all the nuts together. Preheat the oven to 250
degrees. In a bowl place the egg whites and using a clean wire whisk
whip the egg whites until they form soft peaks. Continue to beat and
add the remaining sugar a little at a time. Then start adding the
nuts a little at a time. Add the cinnamon and vanilla. Continue to
mix, placing the bowl over medium heat for about 1 minute to dry out
the mixture. Lightly butter and dust flour on a baking sheet, spoon 2
tablespoons of the batter to form little mounds on the sheet.
Continue until you finish the batter, bake in the oven for 45
minutes. Raise the temperature to 300 degrees and bake for another 40
minutes. Remove the cookies from the sheet and allow to cool before
serving. Store cookies in an airtight container for up to 2 weeks.
This recipe yields 26 cookies.

“All ingredients should be at room temperature. When adding the dry
ingredients to creamed mixture in rich butter cookies, mix thoroughly or
the dough will be crumbly. Chill dough if it is too soft to mold into
balls. Shape dough with palms of hand into balls, cylinders or other
shapes. Place cookies 2 to 3 inches apart on baking sheet unless otherwise
specified in recipe. To make a thin crisp cookie, dip greased bottom of
glass into flour or sugar and flatten ball on baking sheet. A shorter
baking time is generally required for this type of cookie. To coat baked
cookies with sugar, place sugar and about 12 cookies in paper sack; shake
carefully to coat.”

Mix as thin as can be handled.

Note: Add only enough flour to allow you to work with the dough. Less
flour, sticky dough, should be fine for drop cookies, more flour,
heavier rollable dough more suited for cut cookies. Bake in moderate
350 F. oven till done.

Preheat electric oven to 325 F. In large bowl of electric mixer, cream
shortening and sugars until light and fluffy. Add egg and vanilla;
beat well. Sift flour with baking powder, baking soda, and salt;
gradually mix into creamed mixture. Stir in remaining ingredients.
Shape into 1-1/2 inch balls. Place on ungreased baking sheets and
flatten with the bottom of a glass dipped in flour. Bake for 15
minutes or until lightly browned. Makes 3 dozen large cookies.

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.

1. Heat oven to 375′F. 2. Combine Crisco, light brown sugar, water and
vanilla in a large mixing bowl. 3. Beat at medium speed of electric
mixer until well blended. Beat eggs into creamed mixture. 4. Combine
flour, cocoa, baking soda and salt. Mix into creamed mixture at low
speed until just blended. 5. Stir in chocolate chips. 6. Drop rounded
measuring tablespoonfuls 2″ apart onto ungreased baking sheet. 7.
Bake one baking sheet at a time at 375′F. for 7-9 minutes, or until
cookies are set. Cookies will appear soft and moist – DO NOT
OVERBAKE. 8. Cool on baking sheet 2 minutes. Place sheets of foil on
countertop. Remove cookies to foil to cool completely.

Melt shortening; allow to cool. Add sugar, egg and molasses to shortening.
Sift flour, soda and spices together. Mix all together and form into 1-inch
balls, roll in granulated sugar and place on cookie sheet 2 inches apart.
Bake 6 to 8 minutes in 350-degree oven. If taken out of oven when shiny,
cookie will be softer. Leave on pan 1 minute before removing after taking
out of oven.