Fig Cookies

Ingredients

• 1 cup brown sugar
• 1 cup shortening
• 3 cups Purity Flour
• 1 cup Bour milk
• 1 teaspoon soda
• 1 tablespoon molasses

Method

1. 1

   Roll dough very thin and cut with small cake cutter.

2. 2

   Bake.

3. 3

   When cool, spread with fig filling and press two together.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 27. The excerpt below is the record exactly as published.

FIG COOKIES 1 cup brown sugar, i cup shortening. 3 cups Purity Flour. i cup Bour milk. 1 teaspoon soda. 1 tablespoon molasses. Roll dough very thin and cut with small cake cutter. Bake. When cool spread with fig filling and press two together. ^ & s "■ « FIG FILLING 1 pound fig.s, chopped fine. i cup brown sugar. 1 cup cold water. Bo)l until soft. This filling may be made up in a larger quantity, as it will keep indefinitely if sealed £LDu KCpc ID £1 cool piRC6* MINT WAFERS i cup butter. i cup sugar. 1 r-iip chopped walnuts. Drop by spoonfuls on slightly buttered tin.s, and bake. i cup Purity Flour. 1 egg. Mint flavoring. Page Forty PURITy Y — f I More Bread and Better Bread BRAN HONEY COOKIES 2 iRblespoons butter. i cup honey. 2 pggs. J to i teaspoon soda. i eup Purity Flour. 1 eup bran. i teaspoon powdered aniseed. Cream the honey and butter together, add the eggs unbeaten, and beat the mixture thoroughly. Sift together the Purity Flour, soda and aniseed. Combine all the ingredients, drop from a teaspoon on to a buttered tin and bake in a moderate oven. BRAN COOKIES 1 cup shortening

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