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(Cookies) - (The International Jewish Cook Book)

Rub one cup of butter and one cup of sugar to a cream; add two eggs and
two level teaspoons of baking-powder, flour enough to make a dough.
Flavor with vanilla, roll very thin, spread with beaten white of egg and
sugar. Proceed as for sugar cookies.
Put in a mixing bowl one generous cup of butter which has stood in a
warm place until quite soft; add two cups of New Orleans molasses; whip
these ingredients to a foam; then add two teaspoons of powdered ginger,
one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir
these spices well through the mixture; then dissolve two teaspoons of
baking-soda in half a cup of hot water; stir it through the mixture, and
last, stir in enough sifted flour to make a light dough just stiff
enough to roll out.
Dust the pastry board well with flour and rub the rolling-pin well with
flour; then flour the hands well, take out some of the dough, put it on
the pastry board, quickly roll it out to the thickness of a quarter of
an inch; cut the dough out with a round cutter, with or without
scallops, and put them in well-floured baking-pans and bake in a slow
oven till a golden brown.

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