Butter Cookies
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 37. The excerpt below is the record exactly as published.
Butter Cookies. 5 eggs; 2 lb sugar; y± lb butter; % K> lard, 2 tea- spoons baking powder; 1 teaspoon vanilla. Flour enough to roll out. Cut in squares and bake in quick oven. MRS. FRANK PETERMANN. Vanilla Wafers. Cream 1/3 cup shortening (using butter and lard in equal proportion or all butter) and add gradually while beating constantly, one cup sugar, then add 1 egg well beaten, 14 cup milk and 2 teaspoons vanilla. Mix and sift two cups flour, two teaspoons baking powder
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