Mamie Eisenhowers Favorite Spritzboaken Recipes

Steps:

• Preheat oven to 350° with rack in center of oven.
• Cream the butter well, adding the sugar slowly, then cream the two well.
• Beat in the egg and 2 yolks. Add the vanilla. Please note that you can substitute 1/2 teaspoon vanilla plus 1/8 teaspoon almond extract for all vanilla.
• Slowly add the flour, mixing well after each addition. This will be a nice, soft dough.
• Fill a cooky press and press into desired shapes on a ungreased cookie sheets.
• Bake in preheated oven for 10-12 minutes.

Steps:

• In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
• Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
• Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares.
• Store in a covered tin; keeps up to 6 months in a cool place.

Steps:

• Preheat oven to 375°F.
• Sift flour, baking soda, baking powder and salt together.
• Cream shortening; beat in sugar gradually, mix in egg yolks and vanilla extract.
• Add cocoa and flour mixture alternating with milk.
• Beat egg whites until stiff.
• Fold stiff egg whites into mixture.
• Pour into 2 greased layer cake pans.
• Bake 25 minutes.
• Frost with favorite frosting.

Steps:

• Cream sugar and butter.
• Add beaten eggs and yolks.
• Then flour gradually, then vanilla to taste.
• Use cookie press and form your own design.
• Bake in a moderate oven (350° or 375°) 20 minutes or until done.
• Should be light in color.
• These bake very quickly and need to be watched constantly.