Cream Cookies

Ingredients

• one cup sour cream
• one cup sugar
• one egg
• one level teaspoon soda
• nutmeg

Method

1. 1

   Mix ingredients to a soft dough, roll thin, and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 66. The excerpt below is the record exactly as published.

One cup sugar, half each of butter and milk, whites of Tour eggs, scant two cups flour, flavor with vanilla: two teaspoons baking powder. Stir flour in last very lightly. Bake in layers and when cold spread with 'this filling ; scant pound shelled almonds, blanched and pounded in a mortar (or a bowl may be used with the potato-masher J, half cup thick sour cream, juice of half a lemon, make very sweet. Mix and let stand in cold place one hour before using. Delicious but must be eaten the day it is made. Cookies and. Jumbles. Sift before measuring all flour used in mixing and rolling, and liake in a quick oven. A nice " finishing touch " can be given by eprinkling them with granulated sugar or seeds, and rolling over lightly with the rolling pin, then cutting out and press- ■ ing a wholeraisinin the center of each; or, when done a very light brown, brush over while still hot with a small bristle brush called a pastry brush, and kept for snch purposes, or a soft bit of rag dipped in a thick ■yrup of Bugir and water, or the rollglase made of yolk of one egg, itfl bulk in water and quarter teaspoon sugar ; sprinkle with currants, cocoa-nut, or any seed preferred, and I return to the oven a moment. Seed cookies may be made by adding one (MBUBUM crt.B««. tablespoon caraway seeds to any of the following recipes. Flour should never he used for any purpose without sifting, so it is well to always have a large covered can or bucket full of sifted flour in the pantry. Bachelor'a Buttoaa. — Mix two ounces butter, three of sugar, five of flour ; to this add two ounces sugar mixed with one egg ; flavor to taste. Roll in hand to size of a large nut, then roll in sugar, place on tins with buttered paper and bake lightly. Chocolate Cookies. — Three-fourths cake chocolate, two cupa white sugar, one of butter, one-half cup cold water, two eggs, one teaspoon soda, flour to roll. To finish nicely ice the tops. COOKIES AND JUMBLES. 88 Cream Cookies. — One cup each sour cream and sugar, one egg, one level teaspoon soda, nutmeg

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