PILGRIM COOK BOOK 93
Two cups sugar, 1 cup butter, 1 cup sour cream, 2 eggs, pinch salt, 1 teaspoon saleratus; mix with cream; flavor to taste. Use enough flour to make soft dough, roll, and cut into cookies.—Mrs. Albrecht.
One-half pound butter, 1 pound sugar, 3 eggs, rind of 1 lemon, 3 teaspoons of rose water, 1 glass wine, 2 teaspoons baking powder and flour enough to roll.—Mrs. H. W. Bruedigam.
One pound shortening (lard or butter), 1½ pounds sugar, 3 eggs beaten, juice of ½ lemon, ½ pound almonds chopped fine, ½ cup milk (large), 2 pounds flour, 2 teaspoons baking powder. Mix to a stiff dough and let stand over night, but do not allow it to get too cold. In the morning roll out thin and bake. Mrs. W. C. Westphal.
Small Almond Cookies.
Two large eggs, ½ pound white flour, ½ pound granulated sugar, ½ pound chopped almonds, 2 ounces butter, grated rind of 1 lemon. Cream the sugar and butter, then add the eggs, a little cinnamon and almonds, stir ¼ hour, then add flour, roll in small balls and bake in slow oven.—Mrs. Tischer.
Two eggs, ½ pound butter, ½ pound sugar, ½ teaspoon potassium chlorate, (powdered chlorate of potash) vanilla, ¼ pound almonds, citron, currants, 1 wineglass brandy, flour to roll in little balls; roll in sugar and bake.—Mrs. H. Tischer.
One pound butter, 1½ pound sugar, ½ pint cream, 3 eggs, pinch of salt, ½ pound almonds chopped, ½ teaspoon baking powder, vanilla, flour enough to roll thin.—Mrs. F. Nyendorf.