Ryzon Sugar Cookies - Master Recipe

Ingredients

• I cupful (yi pound) butter (scant)
• 1 level cupful (^ pound) sugar
• 2 eggs
• I tablespoonful water
• I teaspoonful vanilla extract
• I level teaspoonful Ryzon
• Enough flour to make a dough and roll out thin on board.

Method

1. 1

   Cream butter and sugar thoroughly together with a wooden spoon.

2. 2

   Beat eggs until very light, add to creamed mixture, beat well, add water and extract.

3. 3

   To one-half cupful of sifted flour add Ryzon and sift into other ingredients, beat until light, and then add enough flour to make a soft dough, about two level cupfuls.

4. 4

   Turn out onto a floured baking board, knead lightly, roll out very thin, cut out with a cookie cutter and bake in a quick oven for ten minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 34. The excerpt below is the record exactly as published.

RYZON SUGAR COOKIES— Master Recipe By Katharine Lawrence, Director of Household Science, Temple University, Philadelphia Chapter IV Ryzon Cookies, Doughnuts and Small Cakes Master Recipe . RYZON SUGAR COOKIES I cupful (yi pound) butter (scant). 1 level cupful (^ pound) sugar. 2 eggs. I tablespoonful water. I teaspoonful vanilla extract. I level teaspoonful Ryzon. Enough flour to make a dough and roll out thin on board.

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