Cookies Variation 3

Ingredients

• 1/2 lb. of warmed butter
• 1/2 lb. of caster sugar
• six eggs
• 1 teaspoonful of baking-powder
• 1 saltspoonful of salt
• 2 table-spoonfuls of yellow ginger
• 3 breakfast-cupfuls of flour

Method

1. 1

   Beat the warmed butter with caster sugar until creamy.

2. 2

   Beat the eggs and mix them in, then add baking powder, ginger, and enough flour to make a soft dough.

3. 3

   Roll out, cut into cakes, and bake on buttered baking-sheets.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 469. The excerpt below is the record exactly as published.

dd |lb. of caster sugar, 1 table-spoonful of milk, and one beaten egg ; mix 1 teaspoonful of baking-powder with 1 teacupful of flour, sift 2 o For details respecting Culinary Processes, Utensils, Sauces, C fee., referred to, see under their special heads. 434 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cookies— continued. it in with the butter, work in more flour, enough to make a soft dough, roll out the dough, sprinkle caster sugar on the' top, cut into little cakes, and bake them for about ten minutes. (3) Mix in a basin 1 breakfast-cupful of caster sugar and 1 tea- cupful of warmed butter, and when these are beaten to a cream, add lib. of flour, in which has been mixed 2 teaspoonfuls of baking-powder, and beat all together with three eggs and 1 tea- cupful of milk. Roll out the dough, sift caster sugar over the surface, cut it into little cakes, put them on buttered baking- tins, and bake. (4) Beat Jib. of warmed butter with Jib. of caster sugar until it presents a creamy appearance ; beat six eggs and mix them in, then add 1 teaspoonful of baking-powder, a few drops of essence of lemon or cinnamon flavouring, and enough flour sifted in gradually to make a soft dough. Smooth the dough, stand it on the table a few minutes previous to rolling out, roll it out, sift caster sugar over the surface, and cut into cakes ; put these on buttered baking-sheets, and bake. Cookies made ■with Cocoa-nut. — These are made in the same way as Cookies No. 2, with the addition of a little g’rated cocoa-nut, which should be mixed with the butter and sugar before adding the flour. Cookies made with Cornflour. — Many American cooks prefer to use cornflour ; the method of preparation is the same as for other flour. Cookies made with Figs. — Put lib. each of butter and sifted sugar into a basin, work them to a cream, and add and beat in well eight eggs ; put a dessert-spoonful of baking-powder into ljlb. of flour, sift well, add to the butter, together with 12oz. of chopped figs, and work the whole into a dough. Roll it out moderately thin, and cut into small rounds ; put these on a buttered baking-sheet, dust over with sugar, and bake in a moderate oven. Take them out, and let them get cold ; they are then ready for use. Cookies made with Ginger. — (1) Beat Jib. of butter and lib. of powdered white sugar to a cream ; whip the yolks of two eggs with 1 table-spoonful of powdered ginger, J teaspoonful of powdered cinnamon, and J teaspoonful of grated nutmeg' ; then beat the eggs into the creamed butter, add the whites of two eggs whisked to a stiff froth, stir in flour till it is a thick dough, and mix in lastly J gill of milk with a saltspoonful of bicarbonate of soda dissolved in it. Roll this dough out very thin, cut it into small cakes, and bake in a hot oven till crisp. (2) Mix in a basin before the fire Jib. of butter, Jib. of sugar. Jib. of black molasses, two eggs, 1 table-spoonful of ground ginger, 2 table-spoonfuls of water, 2 teaspoonfuls of baking-powder, and work in lib. of flour, or enough to make a soft dough. Roll out to Jin. thick, and cut out shapes with a biscuit-cutter ; put on a buttered baking-sheet, and bake in a steady oven. (3) Beat 1 breakfast-cupful of warmed butter and 1 break- fast-cupful of caster sugar together, add 1 teaspoonful of bicarbonate of soda, 1 teaspoonful of ground ginger, and 7 breakfast-cupfuls of flour ; mix this in with the sugar and butter, add one egg, 1 breakfast-cupful of molasses, and 1 tea- spoonful of vinegar. When the ingredients are thoroughly incorporated, roll the dough out, shape it into little cakes, and bake for ten minutes on buttered baking-sheets. (4) Beat 7oz. of warmed butter with 1 breakfast-cupful of caster sugar until creamy. Beat the yolks of four eggs with another breakfast-cupful of caster sugar, then mix them with the butter; beat the whites of the eggs and add them. Mix with 3 breakfast-cupfuls of flour, J teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, 2 table-spoonfuls of yellow ginger, and 1 saltspoonful of salt

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