Cream Cookies No. 2
From Magnet users cook book, 1920
Serves 3
Recipe by Mrs. S. Criter, Gallingertown, Ontario.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 54. The excerpt below is the record exactly as published.
CREAM COOKIES No. 2. Two cups yellow sugar, % cup of melted butter, 1 cup thick sour cream, 1 egg, 1 teaspoon soda. Dissolve >. soda in sour cream. Mix flour to make them quite stiff; to keep them from spreading while baking.—Mrs, Morgan Brooks, Clear Creek, Ontario, SOUR CREAM AND CURRANT COOKIES. Two cups white sugar, 1 cup sour cream, 3-4 cup of butter, 2 cups currants, 3 eggs, beaten very light, 1 teaspoon of soda, lemon or vanilla extract, sufficient flour to roll.—Mrs. _-. Marie Scheffold, Marquis, Sask. eS CREAM COOKIES No. 1. One-quarter cup shortening, 3-4 cup sugar, : % cup of cream, % cup milk, 1 egg, well beaten, 1%4 teaspoon salt, any flavor- ing preferred, 2 teaspoons baking powder, flour enough to roll,* Bake in a quick oven.—Miss Jennie Armstrong, Stoneleigh, Ontario, ‘ CREAM COOKIES No. 2. Two eggs, 1 cup butter, 2 teaspoons soda, 1 ~ . cup sour cream, 2 cups sugar
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