A World of Baking Cookbook, published in 1969, provides some interesting background information on a favorite food, the not-so-humble cookie.

Modern bakers (called housewives or girls in the book) know that the North American version of cookies came from English, Scottish and Dutch immigrants. The first biscuits were often called “tea cakes” despite their varied compositions.

To avoid wasting anything, the first housewife “added spices to disguise the taste of lard, bear fat and what is called ground beef fat” used in place of butter.

This week’s recipes offer some ideas for filling the cookie jar for family members looking for a cookie on-the-go.

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Sour Cream Bar Cookies

2 1/4 cups sifted flour

1 tbsp. cinnamon

1/2 tsp. salt

1 1/2 teaspoons. baking soda

4 large eggs

1 lb brown sugar

1 1/2 cups heavy sour cream (not commercial sour cream)

1 tbsp. vanilla extract

1 1/2 cup chopped walnuts

1 1/2 cup chopped pitted dates

3/4 cup flaked coconut

Sift the flour with the cinnamon, salt and baking soda. Cancel.

Beat eggs with sugar until thick. Then add sour cream and vanilla.

Stir in dry ingredients, nuts, dates and coconut.

Butter two 10 x 15 x 1 inch jelly molds. Distribute the dough evenly. Bake at 350 degrees F for 20 minutes or until cookie dough is done. Leave to cool in molds placed on wire racks.

Can be frosted or left plain. Cut into cookie bars and store in airtight containers.

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Lemon Butter Cookies

2 cups sifted flour

1 3/4 cup sugar

1 cup softened butter

3 teaspoons. grated lemon zest

2 large egg yolks

Mix all the ingredients and work together, with your hands, until the dough is well mixed. Chill the dough for about two hours.

Using one portion of dough at a time, roll out the dough on a very lightly floured surface to a thickness of 1/4 to 1/3 inch thick.

Cut the dough into different shapes and place it on a lightly buttered cookie sheet.

Bake at 325 degrees F about 15 minutes or until set and a pale butter color.

Let cool on wire racks, then remove from cookie sheets and let cool completely. This recipe makes approximately 18 to 24 cookies depending on the size of the shapes.

Note: Instead of rolling the dough, it can be shaped into a loaf shape, stored in the refrigerator, then sliced ​​the same way as refrigerator cookies.

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Ornamental Cookie Icing

3 large egg whites

1 lb sifted powdered sugar

1 tbsp. vanilla extract

Beat egg whites until soft peaks form. Gradually add the powdered sugar and vanilla.

Spread the icing on the baked cookies and let dry. To pass it into a decorating tube, stiffen it with more sugar.

To keep the icing from drying out while decorating, spread a damp cloth or paper towel over the unused portion.

Joyce Walter can be contacted at (email protected)