Cookies

Ingredients

• 1/2 cup of butter
• 1 cup of sugar
• 1 tablespoon of milk
• 2 eggs
• 1 heap-ing teaspQon of yeast powder
• flavor to taste
• enough flour to roll out very thin.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 77. The excerpt below is the record exactly as published.

COOKIES — Mrs. VVm. L. Jones, Cloverdale. % cup brown sugar, % cup white sugar, % cup butter, 2 tablespoons cream or milk, 1 egg, % cup grated chocolate, 1 teaspoon vanilla, 1% cups flour, 1 tfeaBpooA baking pOwder. Cream butter and sugar, add other ingredients, roll very thin and bake in moderate oven. Keep in tins. BELQUARDER BREAD OF ICE CREAM CAKES — Louisa Meissner % lb almonds, % lb flour, 2 eggs, citron and orange peel and V2 lb sugar. Beat the eggs with the sugar adding the almonds without re- 168 CAKES, COOKIES, DOUGHNUTS, ETC. moving their skins, then the flour, citron and orange peel. Bake In shallow pan, when half done cut into squares huttering the top with the yolk of an egg and cinnamon, put it back and bake until dry and hard. GRAHAM WAFERS — Mrs. Frank Adams, Pomona. % cup butter, % cup sugar, 1 egg, % cup warm water, 1 cup whitfr flour sifted with 1 large teaspoon baking powder. Mix thoroughly and then add sufficient graham flour to roll thin. Cut any shape, prick with a fork and bake until crisp. OATMEAL COOKIES — Agnes B. James, Canada 3 cups oatmeal, 2 cups graham flour, 1 cup butter, 1 cup sugar and 1 cup water, % teaspoon of soda or baking powder. I5ake in a moderate oven until a bright brown, color. OATMEAL DATE COOKIES— Mrs. J. M. Dollar. "Take 1 quart fine oatmeal, 2 cups flour, 2 cups brown sugar, 2 eggs, % cup of butter or other shortening, 3 teaspoons baking powder, a pinch of salt, and a little milk. Mix the oatmeal, flour, baking powder, salt and sugar all together, then add the butter; mix well. Add the eggs well beaten with just enough milk to make a stiff dough. Roll out half the quantity thin, have some dates stoned, and spread a layer on the dough; roll out the other half thin and lay on the top; roll it a little, cut in shapes, and bake in a moderate oven. OATMEAL COOKIES— Mrs. Wm. M. Harris. 1 cup shortening (% lard, % butter or omit lard), 1 cup sugar, 2 eggs not beaten, 4 tablespoons of sweet milk, 1 teaspoon soda, 1 tea- spoon cinnamon, % teaspoon salt, 2 cups flour, 2 cups dry rolled oats- (Quaker oats), 1 cup raisins. Sift salt, soda and spice into the flour. Mix in order given. Drop by teaspoon on a buttered pan and bake. OLD POINT COMFORT CRISPS— Mrs. Thos. Wintringham. 2 teaspoons butter, % cup sugar, 1% cups rolled oats, 1 egg, 1 tea- spoon baking powder, i^ teaspoon vanilla, a little salt. Cream butter and sugar, add the beaten egg. Mix the rolled oats with the baking powder and add to the above. Drop from a teaspoon on well greased tins and bake in moderate oven until the edge of cakes are a light brown. Do not use butter to grease pans as cakes are apt to bum on bottom. MACAROON'S PRINCESS. 2 tablespoons butter, 3 eggs, 1 cup sugar, Z^^■ cups rolled oats, va- nilla, salt. Proceed same as recipe for crisps. For both recipes Ho Ho is preferable to rolled oats. CAKES, COOKIES, DOUGHNUTS, ETC. Ifi9 NUT CRISPS— Mrs. C. C. Olmsted. % cup sugar, 2 eggs, 1 tablespoon butter, % teaspoon salt, 1 tea- spoon baking powder, 1 teaspoon vanilla, 2% cups dry rolled oats ■which have been in Oven for about ten minutes to dry out a little, as it Improves them. Drop a teaspoon of the mixture on buttered tins not too close together. Bake slowly until a light brown. This makes about three dozen cakes. Keep in tin box tightly covered. Buy oats in bulk, not those that come in packages. QUAKER OAT COOKIES— Mrs. A. F. Fechteler, Wash., D. C. Butter size of walnut, sugar 1 cup, salt % teaspoon, eggs 2, almond ■extract 1 teaspoon, Quaker oats 2 cups, chopped peanuts % cup, baking powder 1 teaspoon. Mix butter and sugar, beat eggs and add. Stir in Quaker oats slowly then add salt and nuts and baking powder and later the extract. Drop in small portions on buttered tins and bake in tot oven quickly. BOSTON COOKIES— Mrs. C. A. Thayer. 1 cup butter, 1% cups brown sugar, 3 cups flour (perhaps more) 1% cups raisins or currants, or nuts may be used if preferred, % cup hot "water, 3 eggs, 1 teaspoon nutmeg, 1 teaspoon cinnamon, % teaspoon 'Cloves, 1 tablespoon molasses. Drop with spoon. ECONOMICAL COOKIES— Mrs. H. G. Todd. 1 cup sugar, % cup butter, % cup sour milk, 1 egg, % teaspoon soda. IFlour to make soft dough and flavor to taste. V y^ DANISH COOKIES. , \ 1% lbs. butter, 1 lb sugar, 2 eggs, % cup milk, flavor to taste, 2 tea- spoons baking powder, sifted with flour sufficient to make dough stiff enough to roll into a large sausage shape. Let stand over night in cool place. In the morning slice with sharp knife into cookies and bake in brisk oven. This is much quicker than the usual method. ^^ ?\ TEA CAKES OR COOKIES — Mrs. W. F. Jones. 3 cups of sugar and 2 of butter worked to a cream; 3 eggs, 1 cup of sour milk, 1 full teaspoon soda sifted in with some flour, 1 tablespoon lemon juice or extract, and flour to roll out, but not too stiff. Take out a large spoonful at a time, roll very thin, then sprinkle over with sugar and a few caraway seeds if liked. Run the rolling pin over again, •cut out, and bake in a quick oven. Very nice. SOFT COOKIES — Mrs. E. B. Mahon. 1 egg, 1 cup of sugar, a piece of butter, % cup of sour milk, a few caraway seeds, 1% cups of flour and % teaspoon of saleratus. 170 CAKES, COOKIES, DOUGHNUTS, ETC. COOKIES — Mrs. F. M. Angellotti. % cup of butter, 1 cup of sugar, 2 beaten eggs, 2 teaspoons of baking powder, 2 tablespoons milk; mix with enough flour to roll out. SUGAR COOKIES WITHOUT EGGS— Mrs. Geo. Bunn. 1 cup butter, 2 cups sugar, 5 cups flour, a little nutmeg; 1 teaspoon soda and 2 te9,sp,oons of cream of tartar. Roll out not too thm, and bake quickly. COOKIES — Mrs. Hoyt. 1/2 cup of butter, 1 cup of sugar, 1 tablespoon of milk, 2 eggs, 1 heap- ing teaspQon of yeast powder, flavor to taste; enough flour to roll out very thin.

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