Jackson Snaps

Ingredients

• Butter, 1/^ pound
• Sugar, 1 pound
• Egg, 1
• Lemon, 1
• Flour (sifted), 1 quart

Method

1. 1

   Beat the butter to a cream, adding the sugar and egg well beaten, also 1 cupful of water and the juice of 1 lemon, also the grated rind of the lemon.

2. 2

   Knead in the flour which has been sifted — possibly you may require a little more than a quart.

3. 3

   The dough must be hard and elastic.

4. 4

   Roll it out into a thin sheet, and cut out, and bake in a moderate oven until they are brown and crisp.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 86. The excerpt below is the record exactly as published.

JACKSON SNAPS Butter, 1/^ pound, Sugar, 1 pound, Egg, 1, Lemon, 1, Flour (sifted), 1 quart

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