Danish Cookies

Ingredients

• 1% lbs. butter
• 1 lb sugar
• 2 eggs
• % cup milk
• flavor to taste
• 2 teaspoons baking powder
• sifted with flour sufficient to make dough stiff enough to roll into a large sausage shape.

Method

1. 1

   Let stand over night in cool place.

2. 2

   In the morning slice with sharp knife into cookies and bake in brisk oven.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 78. The excerpt below is the record exactly as published.

teaspoons baking powder, a pinch of salt, and a little milk. Mix the oatmeal, flour, baking powder, salt and sugar all together, then add the butter; mix well. Add the eggs well beaten with just enough milk to make a stiff dough. Roll out half the quantity thin, have some dates stoned, and spread a layer on the dough; roll out the other half thin and lay on the top; roll it a little, cut in shapes, and bake in a moderate oven. OATMEAL COOKIES— Mrs. Wm. M. Harris. 1 cup shortening (% lard, % butter or omit lard), 1 cup sugar, 2 eggs not beaten, 4 tablespoons of sweet milk, 1 teaspoon soda, 1 tea- spoon cinnamon, % teaspoon salt, 2 cups flour, 2 cups dry rolled oats- (Quaker oats), 1 cup raisins. Sift salt, soda and spice into the flour. Mix in order given. Drop by teaspoon on a buttered pan and bake. OLD POINT COMFORT CRISPS— Mrs. Thos. Wintringham. 2 teaspoons butter, % cup sugar, 1% cups rolled oats, 1 egg, 1 tea- spoon baking powder, i^ teaspoon vanilla, a little salt. Cream butter and sugar, add the beaten egg. Mix the rolled oats with the baking powder and add to the above. Drop from a teaspoon on well greased tins and bake in moderate oven until the edge of cakes are a light brown. Do not use butter to grease pans as cakes are apt to bum on bottom. MACAROON'S PRINCESS. 2 tablespoons butter, 3 eggs, 1 cup sugar, Z^^■ cups rolled oats, va- nilla, salt. Proceed same as recipe for crisps. For both recipes Ho Ho is preferable to rolled oats. CAKES, COOKIES, DOUGHNUTS, ETC. Ifi9 NUT CRISPS— Mrs. C. C. Olmsted. % cup sugar, 2 eggs, 1 tablespoon butter, % teaspoon salt, 1 tea- spoon baking powder, 1 teaspoon vanilla, 2% cups dry rolled oats ■which have been in Oven for about ten minutes to dry out a little, as it Improves them. Drop a teaspoon of the mixture on buttered tins not too close together. Bake slowly until a light brown. This makes about three dozen cakes. Keep in tin box tightly covered. Buy oats in bulk, not those that come in packages. QUAKER OAT COOKIES— Mrs. A. F. Fechteler, Wash., D. C. Butter size of walnut, sugar 1 cup, salt % teaspoon, eggs 2, almond ■extract 1 teaspoon, Quaker oats 2 cups, chopped peanuts % cup, baking powder 1 teaspoon. Mix butter and sugar, beat eggs and add. Stir in Quaker oats slowly then add salt and nuts and baking powder and later the extract. Drop in small portions on buttered tins and bake in tot oven quickly. BOSTON COOKIES— Mrs. C. A. Thayer. 1 cup butter, 1% cups brown sugar, 3 cups flour (perhaps more) 1% cups raisins or currants, or nuts may be used if preferred, % cup hot "water, 3 eggs, 1 teaspoon nutmeg, 1 teaspoon cinnamon, % teaspoon 'Cloves, 1 tablespoon molasses. Drop with spoon. ECONOMICAL COOKIES— Mrs. H. G. Todd. 1 cup sugar, % cup butter, % cup sour milk, 1 egg, % teaspoon soda. IFlour to make soft dough and flavor to taste. V y^ DANISH COOKIES. , \ 1% lbs. butter, 1 lb sugar, 2 eggs, % cup milk, flavor to taste, 2 tea- spoons baking powder, sifted with flour sufficient to make dough stiff enough to roll into a large sausage shape.

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