Droste's Peanut Cookies

(printed in Droste's 'Recipes' booklet)

Ingredients—

2 tablespoons Droste's cocoa

1/2 cup shortening

1/2 cup brown sugar

2 cups flour

1 egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons milk

1/2 cup chopped nuts

Instructions—

1) Cream together shortening and sugar. Add well-beaten egg. Add vanilla.

2) Sift together cocoa, flour, baking powder, and salt. Combine wet & dry ingredients. Mix well.

3) Shape in rolls of 2 " in diameter. Wrap in wax paper. Chill until firm. Slice.

4) Place on greased baking sheet. Brush with milk. Sprinkle with peanuts. Bake in hot oven 8 minutes.

(the original recipe does not specify an oven temperature; ~350 degrees F works)

Droste's Fudge Brownies

(yields 16 squares)

Ingredients—

2 tablesoons Droste's cocoa

1 cup brown sugar, firmly packed

1 egg, beaten

1/4 cup melted butter

1 teaspoon vanilla extract

1 cup chopped nuts

1/2 cup sifted cake flour

Instructions—

1) Preheat oven to 325 degrees F.

2) Mix all ingredients well, beating for one minute.

3) Pour into greased pan, 8" x 8" x 2"; bake in oven 20 to 25 minutes, or until done.

4) Cut into squares while warm. Cool, then remove from pan.

Droste's Cocoa

Ingredients—

1 teaspoon Droste's cocoa

2 teaspoons sugar

1 tablespoon cream or (evaporated) milk

Instructions—

1) Mix Droste's cocoa and sugar dry in a cup, then add cream or evaporated milk and stir to a paste.

2) Fill cup with boiling water while stirring, and serve.

Click here for a 'flying nun' headpiece tutorial!

Droste Sample Tin, Est. 1910s

Bakery Statuette, Est. Latter 20th Century