Butter Cookies
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 286. The excerpt below is the record exactly as published.
Butter Cookies. Use peanut: butter in place of butter. Sprinkle with chopped peanuts before baking. Raisin Cookies. Add 4% cup chopped seeded raisins. Seed Cakes. Add 1% tablespoons caraway seeds. Spiced Sugar Cookies. Add 14 teaspoon nutmeg or cinnamon. 696 THE BOSTON COOKING-SCHOOL COOK BOOK FILLED COOKIES OR JUMBLES Cut out Sugar Cookies (see above) 3 inches or more in diameter. On centers of half the cut-out pieces put bits of jam or jelly or mince- meat, or Banbury Tart Filling (p. 642), etc. Cover with other cookies, press edges together, prick with fork, and bake in moder- ately slow oven (325° F.). Three small openings may be made in each top cooky with a thimble. NOVEL LAYER COOKIES Spread Sugar Cooky mixture in buttered tin. Beat 1 egg white, add 1 cup brown sugar and 4 teaspoon vanilla, and spread over cooky mixture. Sprinkle 34 cup chopped walnut meats over all and press ‘lightly. Bake 30’ minutes in moderately slow oven (325° F.). Cut in squares or strips. SAND TARTS 14 cup butter 2 teaspoons baking powder 1 cup sugar 1 egg white 1 egg, well beaten Blanched almonds 134 cups flour 1 tablespoon sugar 14 teaspoon cinnamon Cream butter, add sugar gradually, egg, and flour mixed and sifted with baking powder. Chill, roll 4 inch thick, and shape with doughnut cutter. Brush over with egg white and sprinkle with sugar mixed. with cinnamon. Split almonds and arrange 3 halves on each cooky at equal distances. Place on buttered sheet and bake 8 minutes in moderately slow oven (325° F.). BUTTER COOKIES 1 cup butter Juice 44 lemon 1 cup brown sugar 1 teaspoon cinnamon 2 eggs, well beaten \4 teaspoon powdered clove Grated rind 1 lemon
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