From the cover: Delicious cookies to serve for dessert – At parties – For Snacks – To pack in lunch boxes.
The fifties and early sixties was a great decade for us kids. No wholemeal bread or raw carrots in the lunch box, just cookies. Our parents had just been through WWII and they wanted the best for us. Cookies were scarce on the ground in the first part of the forties, at least here in Norway due to rationing on most goods, so the post-war baby boom, which I was a part of were not denied the sweet stuff.
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
2 tablespoons cream
1 tablespoon vanilla
3 1/2 cups sifted cake ﬂour
2 teaspoons baking powder
1/2 teaspoon salt
 In a mixing bowl, beat shortening until creamy. Add sugar gradually, continuing to beat until light. Add eggs, cream and vanilla, beat well. Mix and sift ﬂour, baking powder and salt. Stir into egg mixture, blend well. Shape into a ball, wrap in wax paper. Chill 1 hour.
 Set oven for moderately hot, 375° F. Lightly grease baking sheets.
 Lightly sprinkle pastry cloth or board with confectioners’ sugar. Divide dough in 2 parts,- roll out about 1/8 inch thick. Cut half the dough with a 2 1/2-inch plain cutter. (Dip cutter in confectioners’ sugar each time before cutting.) Place on baking sheets 1 1/2 inches apart. Cut remaining dough with a 2 1/2-inch doughnut cutter. Bake 6 to 8 minutes, until light brown. Cool on rocks. Spread plain rounds with jelly; top with doughnut-shaped cookies.
Makes about 2 dozen.