Cookies

Ingredients

• Two cups sugar
• one cup butter
• three-fourths cup sweet milk
• two eggs
• five cups flour
• two teaspoonfuls baking powder

Method

1. 1

   Roll thin and bake quickly.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 65. The excerpt below is the record exactly as published.

Cookies. — Two cups sugar, one cup but- ter, three-fourths cup sweet milk, two eggs, five cups flour, two teaspoonfuls baking pow- der. Roll thin and bake quickly. •i 34. Soft Cookies.— One heaping cup butter, one and one-half cups sugar, two eggs, whites and yolks beaten separately, three tablespoon- fuls sour milk, one small teaspoonful soda (dissolved) and as little flour as will make them stiff enough to roll. Sprinkle with sugar and grated nutmeg before cutting, pass over roller, cut and bake a light brown. 35. Fruit Cookies. — Two cupfuls of sugar and one cupful of butter creamed ; add yolks of two eggs, and beat hard for five minutes. Add two tablespoonfuls of sour milk, one table- spoonful of cinnamon, one level teaspoonful of cloves, one half teaspoonful of nutmeg and one teaspoonful of soda. When mixed put in two cupfuls of chopped raisins rolled in flour, the beaten whites of the eggs, and enough flour to make a dough stiff enough to roll. The rule for flour in all cookies is as much, or rather as little, as will make a dough that can be rolled out and handled. 36. Grandmother's Ginger Snaps (No. j) THE PHYSICAL CULTURE COOK BOOK. 199 (Good). — One cup brown sugar, one cup mo- lasses, three-quarters cup butter and lard (or cottolene) mixed, one teaspoonful soda dis- solved in one-half cupful hot water, one table- spoonful ginger, one teaspoonful baking powder, flour to make a stiff dough. Roll not too thin, cut in rounds, and bake quickly. 37. Ginger Snaps (No. 2). — One-half cup butter, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls baking powder

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