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Royal Cookies (Petits Gateaux a la Royale)
From The Swedish, French, American cook book, 1918
Serves 24
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 604. The excerpt below is the record exactly as published.
Royal Cookies ( Petits Gateaux a la Roy ale) Half cup butter, one cup sugar, whites of two eggs, three and a half cups flour, one teaspoon Royal baking powder, one table¬ spoon brandy, one cup whipped cream. How to Make Them. Stir butter and sugar to a cream, add whites of the eggs, cream, flour, baking powder, and brandy. Mix the dough well — soft enough to handle. Flour the board, roll the dough very thin, cut out with a cutter in any shape. Bake until brown — about six minutes. Oatmeal Cookies a la Gimo Petits Gateaux a la Farine d’Avoine, a la Gimo One egg, half cup sugar, half cup milk, one cup flour, quarter cup cream, two cups fine oatmeal, a half cup butter, one and a half teaspoons Royal baking powder, a pinch of salt, one tablespoon brandy
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