Spice Cookies
From The Twin-city housewife, 1920
Serves 24
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 67. The excerpt below is the record exactly as published.
Spice Cookies One cup each brown and white sugar, one-half cup butter, three- fourths of a cup sour milk, three cups flour, one teaspoon cinnamon, one nutmeg, and as many English walnuts anl raisins as desired. Drop on buttered tins with spoon.—Miss Ida Clifton Hinshaw. Sponge Drops Beat to a froth three eggs and one teacup sugar; stir into this one heaping coffee cup flour, in which one teaspoon of cream tartar and one-half teaspoon of soda have been thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter and drop the batter in teaspoons about three inches apart, putting a raisin in the center of each. Bake in a quick oven. Watch closely, as they burn easily. Serve with ice cream.—Mrs. W. E. Franklin. Tea Cakes, No. 1 One pound sugar, one-half pound butter, four eggs, one teaspoon baking powder; flavor to taste. Work as little as possible with just * enough flour to make soft dough.—Mrs. Frank Coleman. Tea Cakes, No. 2 Cream together two cups of brown sugar and one scant cup of lard or butter. To this add two well-beaten eggs, one and one-half teaspoons of soda dissolved in two tablespoons of buttermilk, and flour to make soft dough.—Miss Kate Hanes. Three Minute Cakes One cup brown sugar
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