Boston Cookies
Boston Cookies
The Boston Cooking-School Cook Book (1918)
Fannie Merritt Farmer
1 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon soda
1 1/2 tablespoons hot water
3 1/4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped nut meat. Hickory or English walnut
1/2 cup currants
1/2 cup raisins, seeded and chopped
Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water, and one-half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and remaining flour. Drop by spoonfuls one inch apart ona buttered sheet, and bake in moderate oven.
Cream the butter.
Add sugar gradually, and eggs well beaten.
Add soda dissolved in hot water, and one-half the flour mixed and sifted with salt and cinnamon.
Then add nut meat, fruit, and remaining flour.
Drop by spoonfuls one inch apart ona buttered sheet.
Bake in moderate oven.
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