Boston Cookies

Ingredients

• 1 cup butter or substitute
• 1 t-spoon salt
• 1 1/2 cups sugar
• 1 t-spoon cinnamon
• 3 eggs
• 1 cup chopped nuts
• 1 t-spoon soda
• 1/2 cup currants
• 1 1/2 tbls. hot water
• 1/2 cup raisins (chopped)
• 3 1/4 cups (sifted) flour

Method

1. 1

   Cream butter and sugar, add well beaten eggs, then soda dissolved in hot water and half of flour with salt and cinnamon, then add nut meats, fruit and remaining flour.

2. 2

   Drop by spoonfuls on buttered sheets about an inch apart.

3. 3

   Bake in moderate oven.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 65. The excerpt below is the record exactly as published.

BOSTON COOKIES. 1 cup butter or substitute. 1 t-spoon salt. 11/2 cups sugar. 1 t-spoon cinnamon. 3 eggs. 1 cup chopped nuts. 1 t-spoon soda. V2 cup currants. 11/2 tbls. hot water. 1/2 cup raisins (chopped). 314 cups (sifted) flour. Cream butter and sugar, add well beaten eggs, then soda dis- solved in hot water and half of flour with salt and cinnamon, then add nut meats, fruit and remaining flour. Drop by spoonfuls on buttered sheets about an inch apart. Bake in moderate oven. Mrs. W. W. Berley. South Carolina. PECAN STRIPS. 2 cups brown sugar. II/2 t-spoons baking powder. 11/2 cups flour. 11/2 t-spoons vanilla. 1 cup pecan meats. 4 eggs. Beat eggs separately, then mix with sugar and cook in double boiler, stirring until mixture begins to thicken. Cool, then stir in other ingredients. Bake about 20 minutes in a biscuit pan. Cut in inch wide strips and dust with powdered sugar. Mrs. Eugene Black. 122 ATLANTA WOMAN'S CLUB COOK BOOK OATMEAL 2 cups oatmeal. 1 cup sugar. 1/2 cup butter. 2 cups seeded raisins. 1 t-spoon soda. 1 t-spoon vanilla. Combine soda, flour, spices and oatmeal. Cream butter, lard, and sugar together, add beaten eggs ; stir the two mixtures together and add milk. Drop off spoon on buttered tin and bake. Mrs. J. W. Hardwick. JUMBLES. 2 cups flour. 1/2 cup lard. 14 cup milk. 2 eggs. 1 t-spoon each cloves, allspice. TEA CAKES (VERY GOOD) Flour. 2 eggs. 1/2 cup butter. 2 t-spoons Royal baking pow- der. 1 cup sugar. 2 tbls. milk. 1 t-spoon vanilla. Cream butter and sugar well ; add eggs beaten together, then milk and flavoring, sift in baking powder. Add sufficient flour to this mixture to make stiff dough. Roll 14 inch thick and cut any desired shape. Bake in moderate oven. Mrs. J. E. Collier. SOFT GINGER BREAD. 4 cups sifted flour. 1/2 cup butter. 1 cup sugar. 1 1 cup molasses. 2 1 cup sour milk. 1 Add above ingredients in order given ; beat well together. Dis- solve 1 t-spoon soda in i/> cup cold water and stir in the last thing. Mrs. R. S. Hilley. cup chopped raisins. eggs. tbls. ginger. FRUIT COOKIES. 1 t-spoon soda. IV2 tbls. boiling water. 1 t-spoon each cloves, cinnamon and allspice. 1 cup nuts (chopped fine). 1 cup butter. 11/2 cups sugar. 2 cups flour. V2 t-spoon salt. 14 cup raisins. 1/) cup currants

Cook this with the app: pantry check, scaling, and the assistant.