Nut Cookie

Name: Nut Cookie
Ingredients: one cupful of butter; one pound light brown sugar; two well-beaten eggs; one cupful sweet milk; one cupful chopped hickory nuts; flour enough to stiffen

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

If using oil instead of butter, take only two-thirds the quantity.

Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 19. The excerpt below is the record exactly as published.

NUT COOKIE. Cream one cupful of butter with one pound light brown sugar, add two well-beaten eggs, one cupful sweet milk, one cupful chopped hickory nuts (or any other nut) and flour enough to stiffen

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