Woman's Day Cookie Cook Book

Note: This edition of Woman's Day Cookie Cook Book has been updated to include Metric equivalents.


OF ALL THE THINGS that women bake, we think cookies are the most fascinating. They cheer you up and make a rainy, gloomy day more fun. The delicious smells when cookies are baking, the first bite of a still “warm-from-the-oven” cookie, all contribute to making a fun job of cookie baking. During the holiday season the brightly decorated cookies laid out on the kitchen table make the holiday season much merrier.


You will find that most cookies are so easy to make that a child can do them, and they should be allowed to, often. Many an adult today has learned about good food and how to prepare it by “helping” bake cookies as a child. There is nothing more fun than mixing the cookie dough, rolling it out and cutting the dough into rabbits, dogs or snowmen. Then imagine waiting impatiently for the cookies to bake, with the lovely aromas wafting through the house and the first glimpse of the lovely golden brown animal cookies. More fun is still to come, with frosting and decorating and the tantalizing promise of getting to eat the best looking snowman.


Brides can tackle cookie making with complete confidence, secure in the knowledge that there is little chance of failure. It’s just a matter of following simple directions, with absolutely no changes in ingredients or amounts, to produce mouth watering cookies. Preparation is easy and cooking time is short.


In this book you will find a range of cookies from the simplest of drop cookies to the very fanciest of cookies for special occasions. The book is divided into the following easy-to-find sections:

• Drop cookies are probably the easiest of all to make. Ingredients are quickly stirred together to form a soft dough, dropped from a spoon onto a cookie sheet and quickly baked.

• Bar cookies are made from a fairly stiff batter, spread in a flat pan and cut into bars or squares after baking.

• Refrigerator cookies are made from a stiff, rich dough. The dough is shaped into a long, thick roll, chilled and kept in the refrigerator ready to be sliced with a sharp knife and baked as needed. You will find it very handy to keep a roll of dough in the refrigerator, ready to bake fresh cookies at a moment’s notice.

• Rolled cookies are made from a rich dough, stiff enough to roll into a thin layer with a rolling pin. Before baking, the dough is cut into desired shapes with a floured cutter.

• Molded and pressed cookies are grouped together in this cook book. Molded cookies are shaped with the fingers into rounds or long, pencil-thick rolls which are then shaped as directed. Press cookies are always shaped with a cookie press into the desired forms.


As a special added bonus we have a collection of fancy Christmas cookies. Many of these are old favorites, some of which may be familiar to you. Many others are adaptations of famous cookies from other countries that you will find especially good. Even if you have been baking cookies for years, we hope you will find a few new cookies that you just can’t resist baking.