Oatmeal Macaroons

Ingredients

• 1 cupful of sugar
• 1/2 cupful of butter
• 2 well beaten egg yolks
• 1/2 cup of cocoanut
• 1/2 teaspoonful of soda
• 1 tablespoonful of hot water
• 1 cup of flour
• 1 teaspoonful of baking powder
• well beaten whites of 2 eggs

Method

1. 1

   Drop from teaspoon on well greased pans.

2. 2

   Bake 12 to 15 minutes.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 35. The excerpt below is the record exactly as published.

2 teaspoonfuls of soda in V2 cup boiling water. Mix well and form small cookies with the hand. MRS. ALVIN STRIEGLER. Oatmeal Cookies. 2 cups of sugar; 1^ cups of butter; 1 teaspoonful soda; 1 teaspoonful cinnamon; 2 cups of flour; 2 cups of oatmeal; 2 cups of currants; 4 eggs. MRS. C. W. Feuge. Oatmeal Macaroons. 1 cupful of sugar; V2 cupful of butter; mix well. 2 well beaten eggyolks; y2 cup of cocoanut ; y2 tea- spoonful of soda, dissolved in 1 tablespoonful of hot water; 1 cup of flour; 1 teaspoonful of baking poAvder. Lastly add the well beaten whites of 2 eggs. Drop from teaspoon on well greased pans. Bake 12 to 15 minutes. MRS. G. H. HOUY. — 105 — Chocolate Macaroons. 12 sweet crackers ; 2 cups of sugar ; lOc-cake of chocolate ; 2 cups of pecans ; whites of 6 large or 7 small eggs. Beat the eggs to a stiff froth, add sugar, grated chocolate, then the finely chopped pecans and the mashed crackers. Drop on buttered paper, with a tea- spoon. MBS. R. G. STRIEGLER. German Nut Cakes. % R> butter; y2 lb sugar; 1 lb flour; yolks of 3 eggs. Rub butter and sugar to a cream, add the egg yolks, lastly the flour. Roll out on board, spread with the beaten whites, some chopped nut meats, cinnamon, and sugar. Cut into squares and bake in quick oven. MRS. R. L. KOTT. Oatmeal Cookies. 2 cups sugar; 4 eggs; iy2 cups lard; 3 cups oat- meal ; 3 cups flour ; % cups raisins, 1 teaspoon cinna- mon; % cups currants; 1 teaspoon soda. MRS. LOUIS OEHLER. Pecan Cookies. 1 lb sugar; 1 lb flour; 6 eggs; 1 cup pecans; 1 tea- spoonful baking powder. MRS. A. KUENEMANN. — 106 — Pfeffer-Nuesse. (Pepper Cookies.) 1 lb sugar; 6 eggs; 1 teaspoon cinnamon ; 1 tea- spoon cloves; 1 pinch black pepper; 1 teaspoon baking powder; flour enough to make a very stiff dough. Cut out and bake in moderate oven. MRS. HENRY HENKE, SR. Pfeffer-Nuesse. (German Cookies.) 4 eggs; 3 cups flour; 4 teaspoonfuls cinnamon; 2 cups sugar ; 1 cup pecans ; 2 teaspoonfuls cloves ; 2 table- spoons butter; 2 nutmeg; 2 teaspoonfuls baking powder. MRS. LOUIS OEHLER. Pecan Cookies. White of 5 eggs; y2 lb of sugar; y2 lb of pecans, finely chopped; 1 sweet cracker and a little baking powder. Beat eggs and sugar to a stiff froth, add the bak- ing powder, mixed with the crumbed cracker, and last the pecans. Drop from spoon on a well preased pan. MRS. R. BLUM. Pecan Cookies. 2 cups of sugar; yolks of 10 eggs; 1 teaspoonful of cinnamon ; 2 cups of pecans ; y2 cup of finely chopped citron; a teaspoonful of baking powder

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