Chocolate Cookies

Ingredients

• 1 cup sugar
• 2 cups flour
• ^ cup heavy cream
• 1 cup shredded cocoanut
• 2 teaspoons baking powder
• 1 teaspoon salt

Method

1. 1

   Mix ingredients in order given.

2. 2

   Chill, roll 1 inch thick, and shape with cooky cutter.

3. 3

   Bake in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 105. The excerpt below is the record exactly as published.

1 cup sugar Chocolate Powder ^ cup heavy cream 2| cups flour I cup shredded cocoanut 2 teaspoons baking powder 1 teaspoon salt Mix ingredients in order given. Chill, roll J inch thick, and shape with cooky cutter. Bake in moderate oven. Lowney's Brownies I cup butter 2 eggs 1 cup sugar ^ cup nut meats 2 squares Lowney's Premium | cup flour Chocolate i teaspoon salt Cream butter, add remaining ingredients, spread on buttered sheets, and bake ten to fifteen minutes. Cut in squares as soon as taken from oven. Mushroom Meringue Make a round of meringue mixture size of a quarter. Shape stems by drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate oven. Remove from paper 266 lowney's cook book and press stems into bottom of rounds to resemble mush- rooms. Macaroons 1 cup almond paste 3 egg whites 1 cup powdered sugar ^ teaspoon almond extract Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. Bake on inverted dripping pan in a very slow oven. Remove from paper immediately. Doughnuts 1^ cups sugar 1 cup milk 2 egg yolks 4| cups flour 1 egg 1 teaspoon soda 1 teaspoon salt 2 teaspoons cream of tartar few gratings of nutmeg Beat eggs ; add sugar, dry ingredients sifted, and milk. Beat well. Add flour to make a soft dough. Chill over night if possible. Roll to one inch thickness ; cut with doughnut cutter ; fry in hot fat, turning often. Drain on brown paper. Crullers Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat. Hard Gingerbread 1^ cups butter 1 teaspoon soda 2| cups sugar ^ cup milk 6 eggs 3 teaspoons ginger 8 cups flour CAKE AND COOKIES; FBO STINGS AND FILLINGS 267 Cream butter ; add remaining ingredients. Spread quarter inch thick on buttered inverted dripping pan. Roll with creased rolling pin. Bake in quick oven. Cut in squares. Cool and keep in air-tight receptacles. Molasses Drops \ cup. butter^ \ teaspoon salt "I cup boiling water 1 tablespoon ginger I cup molasses 1 teaspoon cinnamon 1 teaspoon soda flour Pour boiling water over butter ; add remaining ingredi- ents, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin. Bake in moderate oven fifteen minutes. New York Gingerbread f cup butter If cups powdered sugar 1^ cups flour 1 tablespoon yellow ginger 5 eggs 1 teaspoon baking powder \ teaspoon salt Cream butter ; add flour. Add remaining ingredients and beat ten minutes. Bake in buttered bread pan forty- five to sixty minutes. Meringues 1 cup egg whites 1 cup fine granulated sugar \ teaspoon salt ^ teaspoon vanilla Add salt to eggs ; beat until very stiff. Add two table- spoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper ; take out uncooked portion ; dry in oven. Cool and fill with whipped cream or ice cream. Arrange in pairs. 268 lowney's cook book Superior Gingerbread I cup butter 3 cups flour 1 cup molasses IJ teaspoons soda 1 cup boiling water ^ teaspoon salt 1 egg 1 teaspoon ginger 1 teaspoon grated orange peel 1 teaspoon cinnamon Mix ingredients in order given. Beat well and bake in loaf thirty minutes, or in muffin pans twenty minutes. Sour Milk Gingerbread 1 cup molasses 1 egg 1 cup sour milk 2 teaspoons ginger 2 cups flour

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