Rich Sugar Cookies

Ingredients

• Half a pound of sugar
• Half a pound of butter
• three quarters of a pound of flour
• two eggs
• a little brandy

Method

1. 1

   They should be soft when ready to roll out.

2. 2

   Lay each in sugar before baking.

As published

This recipe was extracted from Cooks in clover (1889), page 48. The excerpt below is the record exactly as published.

Rich Sugar Cookies. — Half a pound each of su- gar and butter creamed together, three quarters of j pound of flour, two eggs, and a little brandy. They should be soft when ready to roll out. Lay each in \ sugar before baking. Miss Katie Kcnnell. j Chocolate Cookies. — One tablespoon of butter, two cups of flour, one cup of sugar, one egg, two bars of sweet chocolate — grated, and two heaping teaspoons of Royal baking powder. Mix in the milk to a stiff dough, roll out, cut into cookies, and bake in a very quick oven. Mrs. W. W. Taylor. Cream Puffs, I. — One cup of water, half a cup of butter, three eggs; boil the water and butter to- gether, and stir in one cup of dry flour while boil- ing; when cool add the eggs — well beaten, and mix thoroughly ; drop into well buttered small tins, and bake twenty minutes in a hot oven. Cream: — One cup of milk, half a cup of sugar, three tablespoons of corn starch, one e,%g, sl little salt and flavoring. Beat the &%% and sugar together; add the flour, and stir into the milk while boiling. Mrs. iV. R. Payne. S9 Cream Puffs, II. — Half a pound of butter

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