Cookies

Ingredients

• One-half pound butter
• % pound brown sugar
• 2 eggs
• juice and rind of 1 lemon
• 1 pound flour
• 1 teaspoon baking powder

Method

1. 1

   Mix dough, cut, and before baking sprinkle with chopped nuts and sugar.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 52. The excerpt below is the record exactly as published.

COOKIES. One-third cup Snowdrift, y% cup sugar, 1 egg, 2 teaspoons spice, 1 teaspoon baking powder, 1 cup flour, y% teaspoon salt, y<£ cup chopped walnuts, *4 cup each currants, raisins (and citron if desired). Drop by teaspoon on oiled tins. Bake in quick oven. MARGUERITES. One cup granulated sugar boiled until stringy. Stir in white of 1 egg well beaten, add marshmallows cut in small pieces, raisins, chopped, and English walnuts. Flavor with vanilla. Spread on saltines and bake until delicately brown. — Miss Julia M. Cooper. FRIED COOKIES. Take 5 eggs, beat the yolks and sugar together, a little more than 1 tablespoon of sugar to the egg, 3 tablespoons of sweet milk, a piece of butter size of a hickory nut, nutmeg to taste, flour enough to roll well. Cut in narrow strips like fingers and fry in hot lard and sift sugar over it while hot. — Mrs. Zollir coffer. NUT CAKES. Two eggs, 1 cup brown sugar, 6 scant tablespoonfuls of flour with 1 teaspoonful baking powder, 1 large cup chopped nuts, pinch of salt. Drop on buttered tins with a teaspoon. — Mrs. H. G. Tull, Philadelphia. <-*** HERMITS. Three scant cups sugar, 1 cup butter, 1 cup sweet milk, 1/2 teaspoon soda, 3 eggs, 3 heaping cups flour, 2 teaspoons cinnamon, 1 teaspoon cloves, a little nutmeg, 1 cup currants, 1 cup raisins, 1 cup nuts. — Mrs. J. L. H. Missillier. SMALL CAKES 119 GINGER DROP CAKES. Put 1 teaspoonful soda in a teacup with 3 tablespoons of boiling water, 4 tablespoons butter, 1/2 teaspoon ginger, pinch salt. Fill cup to running over with molasses. Add enough flour to have it thick enough to drop on tins by the spoonful; 2 scant cupfuls will make it stiff enough. Cut crystalized ginger in small pieces, put one piece in each cake. Oven not too hot. Drop with a teaspoon. — Miss Helen Tull, Philadelphia. COOKIES. One-half pound butter, % pound brown sugar, 2 eggs, juice and rind of 1 lemon, 1 pound flour

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