Wheatlet Cookies

Ingredients

• 2 cups wheatlets
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 cup brown sugar
• 1/2 cup lard
• 1/2 cup butter
• 1/2 cup sweet milk

Method

1. 1

   Rub together wheatlets, flour, baking powder, brown sugar, lard, and butter.

2. 2

   Add sweet milk to form dough, roll out thin, cut, and bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 383. The excerpt below is the record exactly as published.

r 1 cup butter and 1^4 cups sugar; add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, ^ tea- spoon of allspice, 1 teaspoon of soda, dissolved in a little water and 2 teaspoons of baking powder, sifted in 2y2 cups flour, T lb. dates and 1 lb. of English walnuts, each cut fine. Stir all thor- oughly together and drop on buttered tins. Bake in a quick oven 12 minutes.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. GERMAN "S" COOKIES.— Beat J^ lb. of butter, the yolks of 5 eggs and 1 cup of sugar about I/2 an hr. Add 1 teaspoon of lemon extract, 2 cups of flour and }i teaspoon of powdered am- monia. Shape like the letter "S." Let stand over night. The next morning beat the white of an egg in one. dish; in another have ready 1 teaspoon of cinnamon and ^ cup of sugar. Take each cooky, put it in the white of the egg and sprinkle with the sugar and cinnamon. Bake in a moderate oven. — Mrs, Schmalz- ried, Maywood, 111. SCOTCH SHORTBREAD.— 2 lbs. flour, 1 lb. butter, (1/2 lb. butter and ^ lb, lard may be used), ^2 lb, brown sugar. Cream butter and sugar together; add flour. Mix ingredients thoroughly, but add no liquid. Roll thin and cut in small cakes. — Mrs. C. E. MacDarrow, Niles, 111. SWEDISH COOKIES.— Cream together 1 lb. of butter, 1 large cup sugar and 2 eggs, well beaten. Flavor with almond extract, and flour enough to make stiff. Roll and cut. Bake. — Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. SWEET CRACKERS.— Mix 1 cup of lard and U/z K:ups of sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3 tablespoons of baking ammonia, and 5 cents worth of lemon oil, and make a stiff dough. Roll thin as pie-crust, cut in squares and stick with a stiff dough. These crackers will keep for months. — Mrs. J. C. Jeffries, Winnetka, 111, TEA CAKES. — Mix together V/s cups each of molasses and lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda, 1 teaspoon each of cinanmon and cloves, 1 qt, of flour, 1 cup water; let stand for 2 hrs. before rolling. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 560 CAKE YORKSHIRE PARKIN.— Mix 2 lbs. flour and 1 lb. Scotch oatmeal; add 2 lbs. syrup, Y^ lb. sugar, Yz lb. butter, 1 oz. ginger, 1 teaspoon carbonate soda; add a little milk, if required, a pinch of salt. Bake in a buttered tin and cut into s.quare5. — Mrs. Ralph Lang, Congress Park, 111. WHEATLET COOKIES.— Rub thoroughly together 2 cups wheatlets, 2Y2 cups flour, 2 teaspoons baking powder, 1 cup brown sugar, Yi cup lard and Y^ cup butter; then add Y2 cup sweet milk

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