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Date Cookies

From The Cook County cook book, 1912

Serves 24

Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 380. The excerpt below is the record exactly as published.

2 eggs to a stiff froth, add pow- dered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. BUTTERMILK COOKIES.— Cream together 1 egg, V/z cups brown sugar, small cup buttermilk, 1 cup butter and lard mixed, 1 cup currants, 1 teaspoon soda, little nutmeg, flour to roll, sprinkle with white sugar, and nutmeg. — Mrs. Robert Davis, Evergreen Park, 111. CINNAMON COOKIES.— 1 large sifter full of flour, 1 large cup sugar, 1 teaspoon cinnamon, 1 teaspoon soda, 2 teaspoons cream tartar. Sift all well together, add a little salt and good, rich cream to make into a dough, roll out and bake in a hot oven. — Mrs. Henry James, Homewood, 111. CITRON COOKIES (German).— Beat 4 whole eggs with 2 cups of sugar for J/^ hr. Add 1 teaspoon of lemon extract, ]4 cup finely chopped lemon and citron peel, 2 cups of flour, 2 teaspoons of baking powder. Place the cookies on a greased pan and sprin- kle over them a little chopped lemon and orange peel. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, 111. 556 CAKE COCOANUT CREAM COOKIES.— Beat 2 eggs and 1 cup sugar gradually, then ^ cup shredded cocoanut, 1 cup cream, and 3 cups flour, with 3 teaspoons baking powder and 1 teaspoon salt sifted in it. Toss on floured board; pat and roll out ^ inch thick, sprinkle with cocoanut, cut and bake on buttered sheet. Seek cookies may be made by using seeds in place of cocoanut. —Mrs. R. E. Deering, Oak Park, 111. DATE COOlO[ES. — Rub together 2 cups sugar, 2 eggs, 1 cup melted butter, 2 tablespoons cinnamon, 2 tablespoons buttermilk, 1 teaspoon soda, 2^ cups graham flour, 2^ cups white flour
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