Butter Cookies

Ingredients

• 1/2 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

Method

1. 1

   The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour.

2. 2

   Roll out the dough, cut out cookies and bake to a golden yellow 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.

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

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