Cookies

Ingredients

• One cup lard or butter
• 1½ cups sugar
• 2 eggs
• 5 tablespoons cold water
• pinch salt
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar
• 4½ cups flour
• flavoring to taste

Method

1. 1

   Roll in shape and thickness desired.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 43. The excerpt below is the record exactly as published.

COOKIES, GEMS, ETC. Cookies One cup pulverized sugar, % cup butter, 1 egg, 1 tblspn. of mo- lasses, tspn. Eumford baking powder, flour to roll out. Roll and spread with sugar and cinnamon; roll thin. Cut with a cooky cut- ter.— Mrs. George W. Hellings. Cookies These cookies are delicious. The mixture is made the day before it is baked and then formed in a roll and placed on ice till next day. It will slice in paper-thin slices when very cold and stiff. To make these cookies, mix three beaten eggs, two cupfuls of sugar, half a cupful shortening, three cupfuls of flour, half a tea- spoonful each of nutmeg and salt and two teaspoonfuls of Rumford baking powder. If necessary, add more flour to make thick enough to roll. — Elsie M. Seibert. Cookies One cup lard or butter, IVz cups sugar, 2 eggs, 5 tablespoons cold water, pinch salt, % teaspoon baking soda, 1 teaspoon cream of tar- tar, 4^6 cups flour, flavoring to taste

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