Fruit Cookies

Ingredients

• one cup of butter
• a cup and a half of sugar
• three well-beaten eggs
• one teaspoon of soda
• one and a half tablespoons of hot water
• two cups of flour
• half a teaspoon of salt
• one teaspoon of cinnamon
• one cup of coarsely chopped hickorynut meats
• half a cup of currants
• half a cup of raisins
• another cup and a quarter of flour

Method

1. 1

   Cream butter and sugar, add eggs and soda dissolved in hot water.

2. 2

   Stir in flour with salt and cinnamon, then add nuts, currants, and raisins.

3. 3

   Drop onto a buttered baking sheet and bake in a moderate oven.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 174. The excerpt below is the record exactly as published.

FRUIT COOKIES These ought to be made a week or two before they will be eaten, as they are greatly enriched by keeping in a tightly covered jar. Cream one cup of butter, gradually add a cup and a half of sugar, then when light and creamy add three well-beaten eggs and one teaspoon of soda dissolved in one and a half tablespoons of hot water. Stir in two cups of flour with which has been sifted half a teaspoon of salt and one teaspoon of cinnamon. Add one cup of coarsely chopped hickorynut meats, half a cup of currants, half a cup of raisins seeded and chopped with another cup and a quarter of flour

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