Cookies

Ingredients

• One cup butter
• two of sugar
• one of cold water
• half tea-spoon soda
• two eggs
• just flour enough to roll

Method

1. 1

   Cream the butter and sugar, add the water and eggs, then mix in the soda and flour to form a dough.

2. 2

   Roll out and cut into shapes.

As published

This recipe was extracted from Buckeye cookery (1892), page 52. The excerpt below is the record exactly as published.

COOKIES AND JUMBLES. ee a These require a quick oven. A nice ‘finishing touch” can be | given by sprinkling them with granulated sugar and rolling over | lightly with the rolling pin, then cutting out and pressing a whole raisin in the center of each; or when done a very light brown, brush — over while still hot with a soft bit of rag dipped in a thick syrup of sugar and water, sprinkle with currants and return to the oven : BA a moment. Apa’s SuGar CAKES. Three cups sugar, two of butter, three eggs well beaten, one e tear spoon seins flour sufficient to roll out. ( CooKIEs. ns One cup butter, two of sugar, one of cold water, half tea-spoon | soda, two eggs and just flour enough to roll.—WMrs. ~ F. Orr. EGGLess CooKIEs. ieee ___ Two cups sugar, one of milk, one of butter, half tea-spoon nut Pes, half peeepoct soda, flour to > make thick enough to roll. (i 98 ~~~ COOKIES AND JUMBLES. 7 SANT ayia ~ Goop Cooxis. ‘ i Two cups sugar, one of butter, one of sour cream or milk, three te egys, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over them, and gently roll it in. —Mrs. Judge West, Bellefontaine, Oho. Lemon ‘Swaps. A large cup sugar, two-thirds cup. butter, half Haandot soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—WMrs. E. L. C., Springfield. . Nutmrc COookIEs. Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half tea- i | spoon soda, and six cups of flour, or enough to roll. oll thin, and bake in a quick oven. PEPPER-NUTS. One pound sugar, five eggs, half pound butter, half tea-cup milk, two tea-spoons baking-powder, flour enough to roll.—MMrs. Emma G. ea. , Sanp Tarts. ) ie cups sugar, one of butter, three of flour, two eggs, leaving iG out the white of one; roll out thin and cut in square cakes with a knife; spread the white of egg on top, sprinkle with cinnamon and sugar, and press a blanched almond or raisin in the center.—Miss Clara G. Phellis. Cocoa-nur JUMBLES. Two cups sugar, one cup butter, two eggs, half a grated cocoa- | nut; make just stiff enough to roll out; roll thin——Mrs. Ida M. Donaldson, Pee, Col. J UMBLES. \ One and a half cups white sugar, three-fourths cup butter, ‘tice eggs, three table-spoons sweet milk, half tea-spoon soda

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