Bakers' Cookies

Ingredients

• 1 cup sugar, brown
• ¼ cup milk or sour cream
• ½ cup butter
• 1 egg
• 1 teaspoon baking-powder

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 80. The excerpt below is the record exactly as published.

cup butter ^ cup molasses i cup sour cream 1 teaspoon soda i teaspoon ginger 2 cups flour, about J^ teaspoon cinnamon Put half of soda in cream and half in molasses; mix and bake as others. 210 The Queen Cook Book Ginger Snaps. I cup brown sngar i cup N. O. molasses I cup butter, heaping ^ cup hot water 1 good teaspoon soda i tablespoon ginger Cream the butter and sugar, bring the molasses to a boil, let partly cool, stir in one-half the soda, putting the other half in the hot water. Stir all together, then take the hand, stir in flour just right to roll. Roll out very thin and bake quick and dry in a mod- erate oven. This makes a pan full. Remember, you can make one-half, or double any of these recipes. Keep dry in tin box. If they gather dampness, dry them in heater. Ginger Cookies. 2 cups molasses i cup butter 2 teaspoons soda i cup sour milk 2 teaspoons ginger 2 teaspoons cinnamon Boil the butter and molasses five minutes. Dis- solve the soda just half in molasses, and half in sour milk. Mix stiff enough to roll. Ginger Cookies. I cup brown sugar ^ i quart N. O. molasses 1 5i cups butter 4 even tablespoons ginger I tablespoon cinnamon i teaspoon cloves Cream the sugar and butter, boil the molasses five minutes, then add a large teaspoon of soda, put all in the center of flour and mix with hand; do not knead it, but roll out and cut for cookies. Bake in a moder- ately quick oven. The Queen Cook Book 211 Chocolate and Cocoanut Jumbles. 1 cup butter 4 eggs, J^ teaspoon salt 2 cups sugar 2 teaspoons baking-powder Cream the butter and sugar, beat the eggs light. Mix all together, then take one-half of mixture and add three-fourths of a cup of grated chocolate, mix it in flour to roll, to the other half add one cup of grated cocoanut, mix and roll, and you have two kinds of cookies with one mixing. Cut with scallop cutter, or inofancy shapes. The oven should be hot enough to bake in ten minutes. r^ crtret Sugared Cqokies. ^ cups sugar i cup sour cream I cup butter 2 eggs^ nutmeg I even teaspoon soda Mix as the others, soft, with little mixing, roll out and sprinkle with granulated sugar through a sieve, and cut with round or scallop cutter. These are very nice and white. New England Cookies. 1 5^ cups sugar i cup sour cream / J4i cup butter i teaspoon soda 2 tablespoons caraway seeds Sufficient flour to roll out easily; if too stiff, will not be good; roll them half an inch thick. Bake cookies in dripping or sheet iron pans. Keep dry in tin box. Crullers. ^ cups sugar i cup sour milk J4 cup butter i even teaspoon saleratus 4 eggs Cream the butter and sugar, be^t the eggs, put all 212 The Queen Cook Book in the flour, mix soft, roll out long, one-fourth of an inch thick, cut strips one and a half inches wide and three inches long, with a jagging iron, running it three times through the center leaving the ends whole, double the ends together diagonally and fry a light color in hot fat as fried cakes. Bakers' Cookies. I cup sugar, brown J4 cup milk or sour cream y^ cup butter i egg I teaspoon baking-powder

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