Icing for Fifty Dollar Cookies
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 15. The excerpt below is the record exactly as published.
1 cup powdered sugar l/4 teaspoon salt 1 tablespoon milk, cream 2 tablespoons butter or water Mix well and spread between cookies. Mrs. W. B. Lamb. BUTTERSCOTCH COOKIES 3-1/2 cups sifted flour 2 cups brown sugar, 1/2 tablespoon soda packed 1/2 tablespoon cream of 2 eggs, beaten light tartar 1/2 tablespoon vanilla 1/2 cup butter or vegetable fat Cream sugar and butter. Add beaten eggs, then add flour, soda, cream of tartar and vanilla. Roll out and cut with fancy cutter or roll into roll. Chill in refrigerator and slice. If desired sprinkle with chopped nuts. Bake in moderate oven about 8 minutes. Mrs. Rosalind R. Cromartic. 35 PINWHEELS COOKIES 1/2 cup butter i/8 teaspoon salt l/2 cup sugar 3 tablespoons milk 1 egg yolk 1-1/2 teaspoons vanilla 1-1/2 cups sifted flour l/2 cup cocoa 1 teaspoon baking powder Cream butter and sugar. Add egg yolk and beat again, then add sifted dry ingredients. Add milk and vanilla. Divide into two portions, leave one plain and add cocoa to other. Chill, then roll out both portions into very thin oblong sheets. Lay chocolate on top of white, roll up like a jelly roll. Chill again. Then cut into thin slices and bake on greased cookie sheet, 375 degrees F., about 10 minutes. Mrs. H. C. Blackman. BROWNIES 2/3 cup flour l/4 teaspoon salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.