Delicious Cream Cookies

Ingredients

• 1 cup crisco
• 2 cups brown sugar
• two-thirds cup cream
• 414 cups flour
• 1 cup nut meats
• 14 cup raisins
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon lemon

Method

1. 1

   Cream together sugar and well beaten eggs, add cream, nuts, and raisins.

2. 2

   Add to the flour, salt, and baking powder and sift well.

3. 3

   Drop from spoon into well-oiled tins.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 15. The excerpt below is the record exactly as published.

1 teaspoon vanilla or lemon. Roll thin, put cookies in pan, then put teaspoon of the following filling on each. Place another cookie carefully on top. Filling For Cookies—1 cup chopped raisins, 14 cup sugar, 14 cup water, 1 teaspoon flour. Cook until thick. . MRS. WALTER CHRISTENSEN. Lace Cookies. 214 cups (heaping) rolled oats, 2 eggs, 2 table- spoons butter, 1 cup sugar, 1 teaspoon baking powder. Make balls about the size of a walnut, with hands wet. Space two inches apart in the pan and bake. MRS. ©. H STEVENSON. Doughnuts. 1 cup sugar, 3 tablespoons butter, 2 eggs, 1 cup sweet milk, 1 level teaspoon nutmeg, 2 level teaspoons baking pow- der. Cream sugar and butter, add eggs well beaten, then milk, nutmeg and baking powder sifted with enough flour to handle well. Fry in grease not too hot.” ait MRS. BEN BEAN. Fruit Cookies. Yolks of 2 eggs, 2 cups sugar, 14 cup butter, '% cup lard, 14 cup molasses, 2 teaspoons soda in cup hot water, 1 cup raisins, 1 cup nuts, 1 teaspoon each of ginger, cloves and cinna- mon. MRS. A. C. BIDDLE. flour and CARBON COUNTY COOK BOOK 25 Very Nice Cookies. 114, cups granuliuted sugar, 14 cup butter or lard (if lard is used add small pinch of salt), 2 eggs, 3 cups flour, 2 level teaspoons baking powder, two thirds cup milk, 3 tea- spoons cocoa, vanilla flavoring. Cream sugar and butter, add well beaten eggs and flavoring. Sift flour and baking powder ‘together, and add a little at a time alternately with milk. Now add cocoa which should be dissolved in a little warm water, also flour t> make a soft dough. Roll thin and bake in a quick oven. A good icing makes these more delicious. Use powdered sugar dissolved in enough milk to spread easily. Flavor and ice cookies. MRS. GEORGE MORGAN. Frosted Creams. 1 cup sugar, 1 cup molasses, 1 cup lard, 1 cup sour milk, 3 teaspoons soda, 1 teaspoon ginger, 1 teaspoon cin- namon, yolks of 3 eggs. Flour to make stiff enough to spread with knife. Use whites of eggs with 114 cups sugar for boiled frosting. MRS. J. B. MIDDLETON. Oatmeal Cockies. 1 cup lard and butter mixed, 114 cups gran- ulated sugar, 34, cup thick sour milk, 1 cup raisins chopped, 2 cups rolled oats, 2 cups flour, 3 eggs, 1 rounding teaspoon soda, 14 tea- spoon salt, 1 heaping teaspoon cinnamon. Drop from spoon. MRS. J. J. WEIGMANN. MRS. F. L. BUCKIO. Oatmeal Cakes. 2 cups sugar, 2 cups lard creamed, 1 lb. rais- ins, 4 eggs, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 glass milk, 1 teaspoon soda, pinch of salt, 4 cups flour, 4 cups dry oatmeal. Cream sugar and lard, mix soda with flour. Drop in pan with a spoon and bake 20 minutes. Walnuts added make them very nice. MRS. B. R. McDONALD. Doughnuts. 1 cup sugar, 3 tablespoons butter, 2 eggs, 1 cup sweet milk, 1 level teaspoon nutmeg, 2 level teaspoons baking powder. Cream sugar and butter, add eggs well beaten, then milk, nutmeg and baking powder sifted with enough flour to handle well. Fry in grease not too hot at first. MRS. B. R. DEEM. Doughnuts. 1 cup sugar, 3 eggs, 14 cup sour cream and 114 cups buttermilk mixed, 1 level teaspoon soda, lemon extract or nutmeg for flavoring. Use enough flour to make a soft dough that can be handled. Cut and fry in hot lard. MRS. CHARLES FAUSETT. Oatmeal Cookies. 2 cups oatmeal, 1 cup sugar, 1 cup boiling lard, 3 eggs, 1 level teaspoon soda in 14 cup water, 1 level teaspoon each of cinnamon, nutmeg and allspice, 14 teaspoon salt, 4 box chopped raisins. Mix sugar and oatmeal, pour over the boiling lard and mix. Then add the well beaten eggs, water and soda and other ingredients, and add sufficient flour to make batter as for fruit cake. Drop in dipper and bake i in a quick oven. OLIVE EK MILLBURN. t 26 CARBON COUNTY COOK BOOK Fruit Cookies. 1 cup chopped English walnuts, 1 cup raisins, 4 eggs, 114 cups sugar, 1 cup butter, 3 cups flour, 1 teaspoon soda. Drop by spoonfulls on buttered tins. Do not roll and cut. MISS DOROTHHA SAUER, Helper. Cockies. 1 sieve flour, 1 cup lard, 2 cups sugar, 2 cups butter- milk, 2 teaspoons soda, 1 teaspoon salt (both level), 2 eggs, 1 tea- spoon lemon and vanilla. Mix to a light dough, roll thin and sprin- kle with sugar. Bake in moderate coven. 14 pound of raisins may be added if desired. MRS. ADELIA RICHENS. Cocoanut Cookies. 1 cup of sour cream, 14 teaspoon soda dis- © solved in cream, | cup sugar, 3 eggs, 1 teaspoon lemon extract, 1 teaspoon baking powder, flour to make a soft dough. Save 1 egg white to dip cookies in. Dilute this egg white with cold water. After cutting cookies dip in egg white then in sugar and then in cocoanut. Bake in slow ove. CRYSTAL B. GUYMON: Delicious Cream Cookies. 1 cup crisco, 2 cups brown sugar, two-thirds cup cream, 414 cups flour, 1 cup nut meats, 14 cup rai- sins, 4 eggs, 4 teaspoons baking powder, 1 teaspoon salt, 1 tea- spoon vanilla, 1 teaspoon lemon

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