Butter Nut Drops

Ingredients

• cup shortening, part butter
• cup granulated sugar
• egg yolk beaten
• teaspoon vanilla flavoring
• tablespoons top milk
• teaspoons grated lemon rind
• teaspoons grated orange rind
• egg white
• cups sifted all-purpose flour
• cup chopped walnuts or other nuts

Method

1. 1

   Work shortening with a spoon until fluffy and creamy; then add sugar gradually, while continuing to work until light.

2. 2

   Combine egg yolk with next 4 ingredients, and add to shortening mixture.

3. 3

   Add flour; mix thoroughly, and chill 1 hour.

4. 4

   Beat egg white slightly and dip one side of each rounded teaspoonful of dough in egg white, then in nuts.

5. 5

   Place nut side up, about 2 inches apart, on greased cookie sheets.

6. 6

   Bake in moderate oven of 325 F for 20 to 25 minutes, or until slightly browned.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 116. The excerpt below is the record exactly as published.

cups sifted all-purpose flour ; 1% teaspons baking powder - 84 teaspoon salt : 24 cup margarine _ % cup sugar - ge 1 1% teaspoons granted lemon . - rind 18 seedless raisins Sift dry ingredients together. ' Cream butter or margarine with sugar until very light. Add un- } beaten egg and mix well. Add j lemon rind. Mix flour into this mixture and work it well with your hands. Now pack. cookie )} dough into a round bowl about the size of a pint-sized ice cream ‘eontainer. Chill 3 hours. Strip off the carton or remove from bowl i and slice thin. Place a large rai- ! sin in the ‘eentre of each cookie ‘and put them on greased baking ’ sheets and bake in a 400 F. oven 40 to 12 minutes. Makes 15 or 20 cookies. Christmas wouldn’t » be Christmas without sugar ples cookies. The following recipes are thel palance of those promised from) he recipes I have on hand from i Margaret Henderson, direc- | tor of the Vancouver Daily Prov- ince Modern Kitchen. An assort- "ment of about 20 recipes are yet to be. passed on ee you, Sanaa or them, Tee about 2 | inches apart. Press flat, about % | unit | with a fork. 1% cup. shredded ~ coconut, cut 37 MEMORANDUM BUTTER NUT DROPS -eup shortening, part butter | cup shortening cup granulated sugar egg yolk beaten teaspoon vanilla flavoring tablespoons top milk teaspoons grated lemon rind teaspoons grated orange rind egg white cups sifted all- _purpose flour cup chopped walnuts or other nuts

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