Sugar Cookies, No. 2

Ingredients

• 1 cup sugar
• 1 cup shortening
• 1 cup sour milk
• 14 teaspoon salt
• 1 teaspoon Blue Ribbon flavoring
• 1 teaspoon Blue Ribbon soda
• about 3 cups flour

Method

1. 1

   Mix all ingredients together.

2. 2

   Roll out and cut into desired shapes.

3. 3

   Bake until lightly browned.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 53. The excerpt below is the record exactly as published.

Sugar Cookies, No. 2—1 cup sugar, 1 cup shortening, 1 cup sour milk, 14 teaspoon salt, 1 teaspoon Blue Ribbon flavoring, 1 teaspoon Blue Rib- bon soda, about 3 cups flour. Sour cream may also be used, in which case reduce or entirely omit the shortening. Spice Cookies—Add 1 teaspoon Blue Ribbon spices to Sugar Cookies. Cocoanut Cookies—Add 1 cup cocoanut to Sugar Cookie recipe. Seed Cookies—Add 14 tablespoons caraway seeds to Sugar Cookie recipe. Nut Cookies—Add 14 nut meat placed on Sugar Cookie, or sprinkle with chopped peanuts. A small piece of fruit might be added instead. Lemon Cookies—In Sugar Cookies, No. 2, substitute lemon juice for half of the sour milk. Jumbles—Use Sugar Cookie recipe, but cut with a doughnut cutter, so that there will be a hole in the centre. Date Cookies— 4 cup butter, 4% cup lard, 1 cup sugar, 14 cup milk, 1 teaspoon salt, 3 teaspoons Blue Ribbon baking powder, 214 cups oatmeal 21% cups flour (about). Filling—1 pound dates, 1 cup brown sugar, 1 cup water. Cook. Roll thin, using as little flour as possible. Cut with 3 inch cutter, Put about 1 teaspoon filling on each cookie, lay another cookie over, press edges together. Bake. _ Part of the cookies may be folded over like a turnover, with a little filling in the centre, press edges together. Nice for afternoon tea. Figs may be used instead of dates. Oatmeal Honey Drop Cookies—1 cup honey, 1 cup sour cream, 2 eggs, 2 cups oatmeal, 2 cups flour, 1 teaspoon Blue Ribbon baking soda, 14 teaspoon each Blue Ribbon cinnamon, nutmeg and cloves, 1% teaspoon salt, 1 cup raisins. Drop by teaspoonfuls on greased baking sheet, or bake in muffin pans, using less flour. Variegated Cakes—1 cup brown sugar, 14 cup butter, 14 cup sweet milk, 2 cups flour, 2 eggs, 3 teaspoons Blue Ribbon baking powder. Divide in 3 parts: to 1 part stir in a little strawberry jam; to another a few chopped raisins, currants, a little Blue Ribbon cinnamon and cloves. Put in gem tins a drop of each kind of the above mixtures, bake in a mod- erate oven, and ice. 90 Blue Ribbon Cook Book Fruit Cakes—14 cup butter, creamed, 24 cup brown sugar, 3 eggs well beaten, 3 tablespoons corn syrup, 3 tablespoons milk, 1 teaspoon Blue Ribbon vanilla, 14 teaspoon each of Blue Ribbon cloves, cinnamon, and nutmeg, 3 teaspoons Blue Ribbon baking powder, 2 cups flour, 1 cup seedless raisins,14 cup dates, 144 cup nuts. Bake in small tins, or make a little stiffer and drop from spoon. Cup Cakes—Any cake mixture may be used, but scant the flour. Serve plain, or iced, or remove a small part of the centre and fill with custard filling, whipped cream, fruit, etc. Chocolate Drop Cookies—14 cup butter, 1 cup brown sugar, 2 eggs, 4 tablespoons milk, 2 cups flour, 14 teaspoon Blue Ribbon sod

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