Retro Christmas Cookies, Betty Crocker Style

Here we have a page from a ring binder intended for Betty Crocker recipes, and clearly intended for practitioners of the home arts. These recipes and tips are for Wonderland Cookies, using Gold Medal flour, and include instructions on how to make 3D cookie tree ornaments. I have way too little time and patience to make rolled sugar cookies, let alone 3D ones, but if anyone is looking for a retro cookie recipe, this probably dates to about 1955. I’ll transcribe the recipes below, but if you are interested in the rest of the text, just click the image to enlarge. You can copy and paste into your own Word document and resize as desired for printing. Enjoy!

Basic Cooky Dough

1/2 cup soft butter or margerine

1 cup sugar

2 eggs

2 tbsp cream

1 tsp vanilla

2 1/2 cups sifted Gold Medal flour

1/2 tsp salt

1/4 tsp soda

Mix will shortening, sugar, eggs. Stir in cream, vanilla. Sift together and stir in dry ingredients. Dough may be tinted with food coloring if desired. Chill dough 4 to 5 hours or overnight. Heat oven to 400 (moderately hot). Roll out dough a little at a time, keeping rest chilled, to 1/8″ thick on well floured cloth-covered board. Cut out cookies as directed below. Bake 6 to 8 minutes or until delicately browned, on ungreased baking sheet. Let stand a minute before removing from baking sheet. Decorate with confectioners’ sugar icing or colored sugar, if desired.

Easy-Creamy decorating icing

Blend 1 cup sifted confectioners’ sugar, 1/3 tsp salt, 1/2 tsp vanilla or other flavoring, and enough liquid (about 3/4 tbsp water or 1 tbsp cream) so icing holds its shape. Tint with food coloring. Squeeze onto cookies from pastry tube or envelope (cut off tiny corner, fill and use as pastry tube).

Candy Cane Cookies

1 cup soft shortening (half butter)

1 cup sifted confectioners’ sugar

1 egg

1 1/2 tsp almond flavoring

1 tsp vanilla

2 1/2 cups sifted Gold Medal flour

1 tsp salt

1/2 tsp red food coloring

Heat oven to 375 (quick moderate). Mix well shortening, sugar, egg, flavorings. Mix flour, salt and stir in. Divide dough in half. Blend red food coloring into one half. Roll 1 tsp each color dough on lightly floured board into a strip about 4″ long. Place strips side by side, press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for handle of cane. Bake 9 minutes, or until lightly browned. Remove while still warm, sprinkle with mixture of 1/2 cup crushed peppermint stick candy and 1/2 cup sugar. Makes about 4 cozen. Success tip: Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become too dry to twist.

3 thoughts on “Retro Christmas Cookies, Betty Crocker Style

  1. Those candy cane cookies have GOT to be the same recipe we always used from my mom’s cookie cookbook. I’m pretty sure it is a Betty Crocker book–they always turned out great and were so yummy. Ahh, Christmas memories. Might have to make those with my girls this year.


  2. The rolled cookie recipe at the top is the same one i have in my mom’s handwriting, given to me at the time of my marriage…about a million years ago…lol. we made them every year and Mom took such pains with the decorating…they were works of art! I have made them a few times with my kids, now grown. I made them this year with my 4 year old grandson and we had a lovely time…hope it’s the start of a new tradition built on the old one!


  3. I’ve made these since 1970 and candy cane recipe was always a staple for my Christmas cookie tray. Brings back so many memories. I have since lost the cookbook through moving. I was happy to find the exact recipe here. Makes me happy to have found original. I know it by heart, but seeing it as it was in the cookbook is awesome.


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