Fruit Cookies

Ingredients

• 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 cinnamon

Method

1. 1

   Mix all ingredients and drop by spoonfuls onto buttered tins.

2. 2

   Do not roll and cut.

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.

and cinnamon, 2 teaspoons soda, 14 tea- spoon salt, all sifted with a cup of flour, add to above mixture with enough more flour to roll. Bake in hot oven. These are fine. MRS. SAM LEWIS. Filled Cookies. 1 cup sugar, 14 cup shortening, 1 egg, 14 cup milk, 214 cups flour, 2 teaspoons baking powder, 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

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