Cream Cookies

Ingredients

• a cupful of sour cream
• two cupfuls of sugar
• six of sifted flour
• an egg
• a teaspoonful of soda
• one-third of a teaspoonful of salt
• half a nutmeg
• one table-spoonful of caraway seeds

Method

1. 1

   Dissolve the soda in a tablespoonful of cold water.

2. 2

   Beat the egg till very light.

3. 3

   Add the dissolved soda to the sour cream; then stir the sugar, salt, and egg into the cream.

4. 4

   Reserve a small part of the flour, and add the rest of the liquid mixture; finally add the nutmeg or caraway seeds.

5. 5

   Roll a small piece of the dough down to the thickness of one-third of an inch, cut it into cakes, and bake in a quick oven for six or seven minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 406. The excerpt below is the record exactly as published.

Cream Cookies. If one be careful to use no more flour than the rule states, and to have a quick oven for the baking, these cookies will be very delicate. They are made of a cupful of sour cream, two cupfuls of sugar, six of sifted flour, an egg, a teaspoonful of soda, one-third of a teaspoonful of salt, and half a nutmeg, or one table-spoonful of caraway seeds

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