Vanilla Cookies

Ingredients

• 0.5 cup butter
• 2 cups sugar
• 1 teaspoon cream tartar
• 1 cup milk
• 1 teaspoon soda
• 1 teaspoon vanilla.

Method

1. 1

   Mix all ingredients and sprinkle sugar as you roll them out.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 296. The excerpt below is the record exactly as published.

VANILLA COOKIES. h cup butter. Flour enough to roll soft. 2 cups sugar. 1 teaspoon cream tartar. 1 cup milk. _ i teaspoon soda. 1 teaspoon vanilla. Sprinkle on sugar as you roll them out. 402 SMALL CAKES SOFT COOKIES, i cup butter (scant). 2 eggs, well beaten. 1 cup sugar. 2 teaspoons baking powder, i cup milk. i teacup cocoanut stirred in. Mix soft with flour. Roll about i inch thick. Take white of 1 egg beaten stiff, add 4 tablespoons granulated sugar, and cover top with this frosting; sprinkle with cocoanut. Bake a light brown in a quick oven. Watch closely as they burn easily. Extra nice. JUMBLES. i cup butter. Flour to roll out. 1 cup sugar. 1 teaspoon baking powder. i cup milk. Bake in a quick oven. COCOANUT JUMBLES. 1 cup butter (scant). 1 cup flour (heaped), li cups pulverized sugar. 1 lb. grated cocoanut. 5 eggs. Drop on tins with table- spoon. CREAM JUMBLES. i cup butter. 3 eggs. 1 cup sugar. 2i cups flour. i cup sour cream. i teaspoon soda. HICKORY NUT JUMBLES. 1 cup butter. 2 cups flour. 1 cup sugar. 1 cup hickory nuts. 2 eggs. Drop off a spoon. GINGER BISCUITS. 1 cup butter. 2 eggs. 2 cups sugar. 1 teaspoon baking powder, i cup sweet milk. 1 teaspoon ground ginger. Beat the butter and sugar together; add the eggs and beat again; then add the milk. Have the baking powder and ginger well mixed in a coffee cup of flour; add this and more flour to make a stiff dough. Cut out little cookies and bake. SMALL CAKES 403 GINGEE SNAPS. 1 cup lard. 1 teaspoon soda dissolved 1 cup sugar. in 2 or 3 tablespoons of 1 cup molasses. water. 1 tablespoon ginger. Salt to taste. Stir in flour until the dough can" be made into mar- bles between the palms; flatten and place in tins far enough apart not to touch each other in rising, and bake moderately. These snaps will keep weeks if kept dry; if they become damp they can be dried out and baked again. GINGER SNAPS No. 2. 1 cup butter. 2 teaspoons soda. 2 cups New Orleans 2 tablespoons ginger, molasses. Flour to roll out. 2 eggs. GINGER SNAPS {Without Eggs). i cup lard. i cup water. i cup butter

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