Fruit Cookies

Ingredients

• 1 t-spoon soda
• 1 1/2 tbls. boiling water
• 1 t-spoon each cloves, cinnamon and allspice
• 1 cup nuts (chopped fine)
• 1 cup butter
• 1 1/2 cups sugar
• 2 cups flour
• 1/2 t-spoon salt
• 1/4 cup raisins
• 1/2 cup currants

Method

1. 1

   Mix sugar and butter, beat in eggs.

2. 2

   Add soda dissolved in boiling water.

3. 3

   Mix flour and spices and add to mixture.

4. 4

   Then sift one and one-fourths cups flour and into this roll the nuts, raisins and currants.

5. 5

   Add this to balance of mixture.

6. 6

   The dough will be very stiff.

7. 7

   Drop one teaspoonful at a time on buttered pan — put far enough apart that cookies may spread.

8. 8

   Bake very slowly.

9. 9

   Requires about one-half hour to cook.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 64. The excerpt below is the record exactly as published.

1/8 t-spoon salt. der. Beat sugar and eggs together; sift baking-powder and salt to- gether. Combine all ingredients, adding last the dates and nuts which have been dredged in flour, and pour into a large, greased pan and bake 1/2 hour. It may then be frosted, or else cut in bars, and dipped in powdered sugar. This recipe makes 21/0 dozen. Mrs. Clayton Mosher, Dunkirk, N. Y. BOSTON COOKIES. 1 cup butter or substitute. 1 t-spoon salt. 11/2 cups sugar. 1 t-spoon cinnamon. 3 eggs. 1 cup chopped nuts. 1 t-spoon soda. V2 cup currants. 11/2 tbls. hot water. 1/2 cup raisins (chopped). 314 cups (sifted) flour. Cream butter and sugar, add well beaten eggs, then soda dis- solved in hot water and half of flour with salt and cinnamon, then add nut meats, fruit and remaining flour. Drop by spoonfuls on buttered sheets about an inch apart. Bake in moderate oven. Mrs. W. W. Berley. South Carolina. PECAN STRIPS. 2 cups brown sugar. II/2 t-spoons baking powder. 11/2 cups flour. 11/2 t-spoons vanilla. 1 cup pecan meats. 4 eggs. Beat eggs separately, then mix with sugar and cook in double boiler, stirring until mixture begins to thicken. Cool, then stir in other ingredients. Bake about 20 minutes in a biscuit pan. Cut in inch wide strips and dust with powdered sugar. Mrs. Eugene Black. 122 ATLANTA WOMAN'S CLUB COOK BOOK OATMEAL 2 cups oatmeal. 1 cup sugar. 1/2 cup butter. 2 cups seeded raisins. 1 t-spoon soda. 1 t-spoon vanilla. Combine soda, flour, spices and oatmeal. Cream butter, lard, and sugar together, add beaten eggs ; stir the two mixtures together and add milk. Drop off spoon on buttered tin and bake. Mrs. J. W. Hardwick. JUMBLES. 2 cups flour. 1/2 cup lard. 14 cup milk. 2 eggs. 1 t-spoon each cloves, allspice. TEA CAKES (VERY GOOD) Flour. 2 eggs. 1/2 cup butter. 2 t-spoons Royal baking pow- der. 1 cup sugar. 2 tbls. milk. 1 t-spoon vanilla. Cream butter and sugar well ; add eggs beaten together, then milk and flavoring, sift in baking powder. Add sufficient flour to this mixture to make stiff dough. Roll 14 inch thick and cut any desired shape. Bake in moderate oven. Mrs. J. E. Collier. SOFT GINGER BREAD. 4 cups sifted flour. 1/2 cup butter. 1 cup sugar. 1 1 cup molasses. 2 1 cup sour milk. 1 Add above ingredients in order given ; beat well together. Dis- solve 1 t-spoon soda in i/> cup cold water and stir in the last thing. Mrs. R. S. Hilley. cup chopped raisins. eggs. tbls. ginger. FRUIT COOKIES. 1 t-spoon soda. IV2 tbls. boiling water. 1 t-spoon each cloves, cinnamon and allspice. 1 cup nuts (chopped fine). 1 cup butter. 11/2 cups sugar. 2 cups flour. V2 t-spoon salt. 14 cup raisins. 1/) cup currants. "Mix sugar and butter, beat in eggs. Add soda dissolved in boiling water. Mix flour and spices and add to mixture. Then sift one and one-fourths cups flour and into this roll the nuts, raisins and currants. Add this to balance of mixture. The dough will be very stiff. Drop one teaspoonful at a time on buttered pan — put far enough apart that cookies may spread. Bake very slowly. Requires about one-half hour to cook. Mrs. John R. Hansbrough. CAKES, COOKIES AND ICINGS 123 KEWPIES. 1 cup butter or Crisco. 1 level t-spoon soda. 11/2 cups brown sugar. 2 cups nut meats. 3 eggs (beaten). 1 lb. raisins, 3 cups flour. Mix together into a stiff batter. Drop by teaspoonfuls on a warm greased pan and bake. If Crisco is used, add 1 t-spoon salt to mixture. Mrs, E. B. Havis, Jr. CHOCOLATE DROP CAKES, 1/2 cup butter. 2 cups nut meats, 1/2 cup milk (sour). 1 egg. 1 cup brown sugar. I/2 t-spoon soda. 1 cup dates. 2 tbls. cocoa, 1/2 cup raisins

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