Back in the day when ink came in a fountain pen, this kind of paper was not your best friend. The ink tends to find the fibers in the paper and bleed along them. If the surface of the paper was damaged in any way the words blurred as the ink saturated the inner fibers. This paper is like kindergarten paper, that sort of brownish paper that the weird kid ate during assemblies.
This particular sheet appears to have the end of one recipe and then a complete recipe for Chocolate Walnut Dollars. The way it reads down the ingredient list, it calls for 1 teaspoon of egg, but I don’t think that is correct. I think it calls for one egg, which is what I’m going to list. If you believe otherwise, please comment. These sound delicious. I wonder if they become crispy, like a wafer, or stay soft. I may have to find out!
UPDATE: Check out my review of this recipe before you try it. Click here to read my next post!
Chocolate Walnut Dollars
2 1/4 cups flour
1 1/2 teaspoon BP
1/4 teaspoon salt
1 cup sugar
1/2 cup shortening
2 tablespoons milk
2 squares Baker unsweetened C melted
1/2 cup walnut meat chopped
1 teas vanilla
Shape into 2 inch roll
Cut in 1/8 inch slices
My guess is that they’re going to get a bit crispy so they resemble coins (hence the dollar in the title). I’m also guessing that because the slices are thin and most refrigerator cookies that call for such thin slicing are crisper rather than softer. Wonder how these would be with almonds…
Pingback: Chocolate Walnut Dollars (via GRAM’S RECIPE BOX) « Chenny's Antiques
My mother made these a lot when we were kids. Need to cut the REFRIGERATED roll 1/2″ thick for softer cookies, which I like much better. (Remember, the old coin dollars were a lot thicker than today’s cheapened coins 😊) Never tried them with almonds, but I think pecans or the walnuts make for a richer taste overall. Hope everyone enjoys these as much as we kids did!