During the war there was no shortage of recipes using day-old bread. In this quick cookie, the bread crumbs take the place of flour. Never substitute commercial dry bread crumbs for the moister homemade day-old ones.
2 large eggs
¼ teaspoon salt
½ cup packed light brown sugar
2 cups day-old white bread crumbs (from 5 to 6 slices bread)
1 cup finely chopped walnuts
½ teaspoon vanilla extract
Preheat oven to 375°F. Grease 2 baking sheets.
Beat eggs and salt with an electric mixer on high speed until very light. Gradually beat in brown sugar until fluffy. Fold in bread crumbs, walnuts, and vanilla.
Drop dough by rounded measuring teaspoonfuls onto greased baking sheets and bake 10 to 12 minutes or until golden and centers are set. Cool and serve or pack in an airtight container.
48 Cookies
Coloring Margarine
“Use a big bowl when you color the margarine. Soften to room temperature—important! Do not heat—you’ll destroy its texture. Put on the coloring. Work in easily with blending fork or wooden spoon. This lady’s using her pet potato masher—just the ticket. Two minutes and the job’s all done.”—Better Homes and Gardens, December 1943