Cookies

Ingredients

• Two cups sugar
• one cup butter
• four eggs
• two heaping teaspoons baking powder
• six tablespoons sweet milk
• flour to make a soft dough
• flavor with lemon

Method

1. 1

   Mix sugar and butter, add eggs, baking powder, and milk.

2. 2

   Gradually add flour to make a soft dough.

3. 3

   Roll thin and bake.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 93. The excerpt below is the record exactly as published.

COOKIES. Mrs. Emma Kegerreis, Moneta, Cal.— Two cups sugar, one cup but- ter, four eggs, two heaping teaspoons baking 56 COOKING AND OTHER RECIPES. powder, six tablespoons sweet milk, flour to make a soft dough; flavor with lemon and. roll thin. (Will keep for weeks if there are no boys or girls around.) NO. 12. COOKIES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. — Two cups sugar, one cup sour cream, one-half cup but- ter, one teaspoon soda, one small teaspoon salt, flour to stiffen. NO. 13. CREAM COOKIES. Mrs. Lee R. Matthews, 720 W. Crow Ave., Pomona, Cal.— Cream one cup of butter with two cups sugar, add beaten yolks of two eggs, one cup of sweet milk, next the beaten whites of eggs. Use just enough flour to make a dough that can be handled, in which mix three teaspoons of baking-powder and a teaspoon of nutmeg. Bake in hot oven. Can be varied by adding two tablespoons of strained honey; or for cocoanut cookies, one-half cup of cocoanut. Very fine. NO. 14. DANISH COOKIES. Mrs. S. Moe, l62 W Thirty-eighth street, Eos Angeles.— Two cups flour, one-half cup sugar, one- half cup butter and one teaspoon baking powder; rub all together with the hands like for pie crust, then put in the beaten, yolks of three eggs and cream enough to make a soft dough. It will take a little over half a cup of cream. Pinch off a piece of dough the size of a walnut and roll it out with the hands until it forms a long strip the thickness of a finger then form a ring of it about the size of common cookies; then put some granulated sugar in a saucer and dip the ring in the sugar and press light- ly with the finger tips all around so the sugar will stick on; then put in buttered pans and bake like other cookies. Put in any flavoring desired. NO. 15. LEMON COOKIES. Miss Evelyn Dooly, No. 623 Court street, Los Angeles.— Four eggs, one and one-half cups sugar, one cup butter, salt, one teaspoonful soda, three- eighths cup boiling water, one lemon, using the grated rind and juice. Put together prop- erly, not mixing too stiff, roll out and bake in a hot oven. NO. 16. LEMON COOKIES. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— Beat six eggs, whites and yolks separately; one cup of butter, three cups sugar, one teaspoon extract of lemon, flour to make stiff enough to mold. Roll thin, bake in quick oven. NO. 17. OATMEAL COOKIES (Economical and good.) Mrs. C. M. West, 519 W. Palm avenue, Redlands, Cal.— Four cups dry rolled oats, one cup wheat flour, three-fourths cup sugar, one cup shortening-drippings and lard or butter. Knead the shortening into the dry ingredients as for pie crust and moisten with just barely enough cold water to roll out. Roll very thin and bake in quick oven. This makes a big batch and will take the place of doughnuts and pastry. NO. 18. PEANUT COOKIES. Mrs. Victor A. Costa, 1151 East Eleventh street, Los An- geles.— Cream two tablespoons butter and one cup of supar; add three beaten eggs, one- fourth teaspoon salt, four tablespoons milk; add two cups chopped peanuts and flour enough to roll thin. Moderate oven to bake light brown. NO. 19. CREAM CAKES. Ada C. Whit- man, 3131 Baldwin street, Los Angeles.— <Pour one cup boiling water into one-half cup butter, then place it on the stove in a stew pan, and bring it to a boil; add one cup sifted flour and let it boil Ave minutes; stir all the time. Then add three well-beaten eggs and a little soda. Drop on buttered pan in twelve spoonfus. Cream for filling: One-half cup sugar, three tablespoons flour, one egg. Stir this into one cup of boiling milk; add pinch of salt and stir until thick. Flavor. NO. 20. CREAM FRITTERS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —Stir into one pint of sweet milk one and one-half pints flour which has been previously mixed with two heaping teaspoons baking powder

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