BROWN-SUGAR COOKIES

Ingredients

• 2 cups brown sugar
• 1 tablespoon vanilla
• 1 cup melted shortening
• 1 teaspoon soda
• 3 eggs
• yi cup milk
• Flour to mix stiff

Method

1. 1

   Mix ingredients in order given.

2. 2

   Add just enough flour to roll.

3. 3

   Cut into shapes as desired.

4. 4

   Sprinkle with brown sugar, and bake in a moderate oven (380° F.).

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 55. The excerpt below is the record exactly as published.

BROWN-SUGAR COOKIES 2 cups bro-^iVTi sugar i tablespoon vanilla 1 cup melted shortening i teaspoon soda 3 eggs Flour to mix stiff yi cup milk Mix ingredients in order given. Add just enough flour to roll. Cut into shapes as desired. Sprinkle with brown sugar, and bake in a moderate oven (380° F.). CHOCOLATE DROP COOKIES 2 squares chocolate i egg % cup butter or shortening 2 cups flour 1 cup brown sugar ^ cup sweet milk ^ teaspoon soda Melt the chocolate and add to the melted shortening. Add sugar, egg, milk, and soda and flour sifted together. Batter should be stiff enough to drop from the spoon. Drop by spoonfuls on greased pans, and bake in a moderate oven (350-375^ F.). Frost, if desired. BROWNIES 2 squares chocolate ^ teaspoon salt ji cup fat y2 cup floui I cup white sugar ^ cup nuts I egg Melt chocolate and add it to the melted fat. Add sugar, egg, salt and flour. Mix in chopped nuts, pour in greased baking-pans, and bake at 360° F. about twenty-five minutes. They will look half baked, but mark off in squares or strips when you take them from the oven, and they will harden as they cool. Remove from the pans when cool. Serve with afternoon tea. These cookies resemble fudge in taste and appearance. GINGER SNAPS I cup molasses 3 cups flour y2 cup butter or shortening i teaspoon soda

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