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Girl Scout cookbook, May 2, 1948
Page 11
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Jelly Cookies 1/2 cup butter or oleo 1 cup sugar 3 egg yolks 1 3/4 cup cake flour 1/2 tsp soda 1/2 tsp baking powder 1/4 cup chopped nuts 3 egg whites beaten stiff Apricot jam Mix in order given the 6 ingredients at left [first 6]. Spread into a buttered pan so it is smooth and spread with a thin film of jam or jelly. Sprinkle with nuts and cover with meringue. Bake 30 minutes at 375°. Cut into strips to serve. Mrs. Angela Kurella Co-Leader
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Jelly Cookies 1/2 cup butter or oleo 1 cup sugar 3 egg yolks 1 3/4 cup cake flour 1/2 tsp soda 1/2 tsp baking powder 1/4 cup chopped nuts 3 egg whites beaten stiff Apricot jam Mix in order given the 6 ingredients at left [first 6]. Spread into a buttered pan so it is smooth and spread with a thin film of jam or jelly. Sprinkle with nuts and cover with meringue. Bake 30 minutes at 375°. Cut into strips to serve. Mrs. Angela Kurella Co-Leader
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