Date Cookies

Ingredients

• ½ cup butter
• 4 cup lard
• 1 cup sugar
• ½ cup milk
• 1 teaspoon salt
• 3 teaspoons Blue Ribbon baking powder
• 2½ cups oatmeal
• 2½ cups flour

Method

1. 1

   Roll thin, using as little flour as possible.

2. 2

   Cut with a 3 inch cutter.

3. 3

   Put about 1 teaspoon filling on each cookie, lay another cookie over, press edges together.

4. 4

   Bake.

5. 5

   Part of the cookies may be folded over like a turnover, with a little filling in the centre, press edges together.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 53. The excerpt below is the record exactly as published.

Date Cookies—% cup butter, 4 cup lard, 1 cup sugar, } cup milk, 1 teaspoon salt, 3 teaspoons Blue Ribbon baking powder, 2} cups oatmeal, 2} cups flour (about). Filling—1 pound dates, 1 cup brown sugar, 1 cup water. Cook. Roll thin, using as little flour as possible. Cut with 3 inch cutter. Put about 1 teaspoon filling on each cookie, lay another cookie over, press edges together. Bake. Cookies and Small Cakes 89 Part of the cookies may be folded over like a turnover, with a little filling in the centre, press edges together. Nice for after- noon tea. Figs may be used instead of dates. Oatmeal Honey Drop Cookies—1 cup honey, 1 cup sour cream, 2 eggs, 2 cups oatmeal, 2 cups flour, 1 teaspoon baking soda, § teaspoon each Pure Gold cinnamon, nutmeg and cloves, 3 teaspoon salt, 1 cup raisins. Drop by teaspoonfuls on greased baking sheet, or bake in muffin pans, using less flour. Variegated Cakes—1 cup brown sugar, 4 cup butter, 4 cup sweet milk, 2 cups flour, 2 eggs, 3 teaspoons Blue Ribbon baking powder. Divide in 3 parts: to 1 part stir in a little strawberry jam; to another a few chopped raisins, currants, a little Pure Gold cin- namon and cloves. Put in gem tins a drop of each kind of the above mixture, bake in a moderate oven, and ice. Fruit Cakes—} cup butter, creamed, % cup brown sugar, 3 eggs well beaten, 3 tablespoons corn syrup, 3 tablespoons milk, 1 teaspoon Pure Gold vanilla, $ teaspoon each of Pure Gold cloves, cinnamon, and nutmeg, 3 teaspoons Blue Ribbon baking powder, 2 cups flour, 1 cup seedless raisins, $ cup dates, 5 cup nuts. Bake in small tins, or make a little stiffer and drop from spoon. Cup Cakes—Any cake mixture may be used, but scant the flour. Serve plain, or iced, or remove a small part of the centre and fill with custard filling, whipped cream, fruit, etc. Chocolate Drop Cookies—3 cup butter, 1 cup brown sugar, 2 eggs, 4 tablespoons milk, 2 cups flour, } teaspoon baking soda, 3 cup cocoa, or 2 ounces Blue Ribbon baking chocolate, + cup nuts, $ cup raisins or dates, 1 teaspoon Pure Gold vanilla. Ginger Cookies, No. 1—+3 cup shortening, $ cup brown sugar, 1 egg, } cup molasses mixed with { cup boiling water, 3 cups flour, + teaspoon baking soda, 4 teaspoon salt, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon Pure Gold ginger, } teaspoon each Pure Gold cinnamon and nutmeg. Roll thin. Bake. For Ginger Drops use § cup less flour. Ginger Cookies, No. 2—Use Sugar Cookie recipe, but add 2 to 3 teaspoons Pure Gold ginger. Ginger Snaps—+4 cup shortening, } cup brown sugar, } cup molasses, % teaspoon salt, } teaspoon baking soda, 2 teaspoons Pure Gold ginger, 24 cups flour

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