Brown Cookies No. 1

Ingredients

• 1/2 pt. of molasses
• 1 pt. of syrup
• 1 tsp. of cloves
• 1 tsp. of cinnamon
• 1/2 lb. of maple sugar
• 1 1/2 grated lemon rind
• 1/2 lb. of butter
• 2 tsps. of potash
• 1/2 lb. of lard
• 1/2 tsp. of hartshorn salt
• 1/2 lb. of chopped almonds
• 2 1/2 lbs. of flour
• % cup of chopped citron

Method

1. 1

   Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour.

2. 2

   Roll the dough, cut out cookies and bake to a light brown color.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 154. The excerpt below is the record exactly as published.

ps 1 grated lemon rind 2 tsps. of corn starch Preparation: The whites of eggs are beaten to a froth and stirred ^ hour with the sugar, grated lemon rind, al- monds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven. No. 12— ALMOND STRAWS No. 1, 6 eggs % lb. blanched, grated almonds 1 lb. of sugar. 1 grated lemon rind Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with wlhich you stir it. The bread board is floured, the dough rolled out to % inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color. No; 13— VANILLA STRAWS. % lb. of butter 1 % tbsps. of vanilla % lb. of sugar % tsp. of baking powder 5 eggs % lb. of flour Preparation: The butter is washed to take out the salt, creamed and-mixed with sugar, eggs and vanilla. Add the bak- ing powder mixed with the flour. Roll out the, dough on a well floured board to y^ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color. — 324 — No. 14— ANISE COOKIES. 1 lb. of sugar 1 level tsp. of ammonium 4 large eggs 1% lbs. of flour Butter, the size of a nut Anise to taste Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred 1/4 hour, t'hen gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color No. 15— VANILLA FLAWNS. 4 eggs % lb. of sugar 1 tbsp. of vanilla % lb. of flour Preparation: The e'ggs and sugar are stirred on the stove for ^ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color. No. 16— OATMEAL COOKIES No. 1. 2 cups of sugar 2 % cups of dry oatmeal % cup of lard 1 tsp. of soda dissolved in water % cup of hot water Spices to taste Preparation: The lard and sugar are stirred well; oat- meal, hot water and the dissolved soda mixed in ; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color. No. 17— OATMEAL COOKIES No. 2. % lb. of butter % tsp. of nutmeg 1 cup of brown sugar 2 cups of dry rolled oatmeal 2 eggs % tsp. of saleratus, dissolved in Vz tsp. of salt 1 tbsp. of milk 1 tsp. of cinnamon Vs tsp. of cloves 2 cups of flour Preparation : The butter is rubbed to a cream ; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color. No. 18— BROWN COOKIES No. 1. % pt. of molasses 1 pt. of syrup 1 tsp. of cloves 1 tsp. of cinnamon % lb. of maple sugar 1 % grated lemon rind % lb. of butter 2 tsps. of potash % lb. of lard % tsp. of hartshorn salt % lb. of chopped almonds 2 V2 lbs. of flour % cup of chopped ' itron Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color. — 325 — No, 19— BUTTER COOKIES. % cup of butter 1 tsp. of saleratus 2 cups of sugar 4 — 5 cups of flour 4 eggs 5 tbsps. of sour cream % tsp. of nutmeg Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. No. 20— BROWN COOKIES No. 2. % lb. of butter % tsp. of cloves 2 lbs. of syrup 1% taps, of cinnamon % lb. of sweet, chopped 1 tsp. of cardamom almonds 1 grated lemon rind % lb. of bitter, ground almonds % lb. of finely chopped citron % oz. potash, dissolved in % 2 lbs. of flour cup of rose water 1 % lbs. of sugar Preparation : Rub tihe butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medmm hot oven. No. 21— BROWN COOKIES No. 3. 1 qt. of syrup % tsp. of ginger 2 cups of sugar % tsp. of nutmeg 1 % cups of melted lard % tsp. of salt 1 cup of hot water % tsp. of pepper 1 tsp. of baking soda Flour enough to make a stiff % tsp. of allspice dough 1 tsp. of cinnamon Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake. No. 22— BROWN COOKIES No. 4. 1 qt of syrup 1 tsp. of cinnamon 1 lb. of brown sugar 1 pinch of salt 1 lb. of lard Flour enough to make a stiff 1 cup of sour milk dough 2 tsps. of baking soda Preparation : Mix well the melted lard, sugar, syrup, cin- namon, salt and sour milk in which the soda is dissolved ; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. —326— No. 23— BROWN COOKIES No. 5. 1 cup of sugar % tsp. of ginger 1 cup of lard 1 tsp. of salt 2 cups of molasses 2 eggs 2 tsps. of baking soda Flour enough to make a stiff 1 tsp. of cloves dough 1 tsp. of cinnamon Preparation: Melt the lard and add sugar, molasses, bak- ing soda, cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff dough. Roll out the doug'h, cut out cookies and bake. No. 24— WHITE COOKIES No. 1. % lb. of butter 1 tbsp. of cardamom % lb. of sugar V2 lemon rind, grated V4, lb. of blanched, ground 2 tsps. of hartshorn salt, dis- almonds solved in % cup of rose 2 yolks ol eggs water % cup of sweet cream IVi — 1% lbs. of flour Preparation: Cream the butter with sugar and yolks of eggs, then add almonds, cream, cardamom, lemon rind, dis- solved hartshorn salt and flour enough to make a stiff dough. Roll it out, cut out cooki^ and bake. No. 25— WHITE COOKIES No. 2. 4 lbs. of fine sugar % lb. of grated orange rind 1 bottle of rose water 1 grated lemon rind 4 yolks of eggs % lb. of blanched, chopped 1 cup of butter almonds % oz. hartshorn salt 4 lbs. of flour % lb. of finely chopped citron Preparation : The sugar is dissolved in the rose water and brought to boil. Yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm, (not hot), then all the other ingredients are quickly mixed in and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. Remarks : Let the dough stand for a day before baking. No. 26— WHITE COOKIES No. 3. % lb. of butter 1 lb. of sugar 3 eggs % cup of blanched, ground 1 tsp. of hartshorn salt

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