Danish Cookies

Ingredients

• Two cups flour
• one-half cup sugar
• one-half cup butter
• one teaspoon baking powder
• the beaten yolks of three eggs
• a little over half a cup of cream

Method

1. 1

   Rub flour, sugar, butter, and baking powder together.

2. 2

   Add egg yolks and cream to form a soft dough.

3. 3

   Shape and bake.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 94. The excerpt below is the record exactly as published.

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

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