Recipes For Making Cookies

Cookies Recipe

1 cup of butter. 1/2 to 1 full cup of milk. 2 cups of sugar. 4 cups of flour or less. 2 eggs. 6 teaspoonfuls of baking-powder.

Mix in the usual manner, adding milk according as a rich, crisp, or a less rich and soft cookie is desired. Diminish the quantity of flour and baking-powder, if less than a full cup of liquid be used. Take a little of the dough upon the board at a time, and handle as little as possible; the dough should be quite soft, if a cup of milk be used, pat into a sheet and cut into cakes. After placing in the pan dredge with granulated sugar. Bake in a quick oven.

Soft Jumbles Recipe

(MRS. SIDNEY LINCOLN)

1/2 cup of butter. 1/2 cup of sour cream. 1 cup of sugar. 2 1/2 cups of flour. 1 beaten egg. 1/2 teaspoonful of soda. Caraway seed.

Mix in the order given; drop from a spoon; bake in a slow oven.

Ginger Snaps Recipe

1 cup of butter. 1 egg. 1 cup of sugar. 1 teaspoonful of soda. 1 cup of molasses. 1 tablespoonful of ginger. Flour to knead.

Mix in the usual manner, adding the flour sifted with the ginger, and the soda last.

Molasses Candy Cookies Recipe

(ELEANOR J. McKENZIE)

1 cup of butter. 2 1/2 cups of molasses. 2 cups of flour.

Boil the butter and molasses until thick, but not quite candied; when cooled a little, add the flour, more may be required. When thoroughly cold, roll and cut into cakes. Bake in a slow oven.

Hermits Recipe

1 cup of butter. 3 cups of flour or more. 1 1/2 cups of sugar. 1 teaspoonful of cloves. 1 cup of chopped raisins. 1 teaspoonful of nutmeg. 3 eggs. 1 teaspoonful of soda.

Add the raisins to the butter and sugar creamed together; then add the eggs, beaten without separating the whites and yolks, and the flour sifted with the soda and spice; roll into a thin sheet, cut in rounds and bake in a slow oven.

Peanut Cookies Recipe

(MISS YOUNG, NEW HAMPSHIRE)

1/4 cup of butter (scant). 1 cup of flour. 1/2 cup of sugar. 1/4 teaspoonful of salt. 2 tablespoonfuls of milk. 2 teaspoonfuls of baking-powder. 1 egg. 3/4 cup of peanuts.

Mix in the usual manner; add the egg beaten without separating the white from the yolk. Reserve a few whole pieces of nuts to garnish the tops of the cakes, and add the rest, pounded fine in a mortar, at the last. Drop on a buttered tin, a teaspoonful in a place and some distance apart. The ingredients as given will make two dozen cookies.