Page:Browne - The Plain Sailing Cook Book.djvu/119

 

COOKIES

• MATERIALS
• ¼ cup butter
• 1 cup sugar
• 1 egg
• ½ cup sour cream
• ½ teaspoon soda
• 2 cups flour
• ¾ teaspoon baking-powder
• ½ teaspoon salt
• ½ teaspoon nutmeg

• UTENSILS
• Mixing-bowl
• Mixing-spoon
• Small bowl
• Dover beater
• Sifter
• Bread-board
• Rolling-pin
• Cookie-cutter
• Baking-pans

 

DIRECTIONS

1. "Cream" the butter in the mixing-bowl, and stir in the sugar.
2. Beat the egg, add it to the butter and sugar, and mix.
3. Stir the soda into the cream, and add this to the butter, sugar, and egg, mixing well.
4. Sift the flour, baking-powder, salt, and nutmeg together, and add a little at a time to the mixture in the bowl, stirring all together well.
5. Sprinkle flour over the bread-board and rolling-pin, and place about a third of the dough on the board.
6. Toss the dough about on the board until it is coated with flour, then roll it out into a sheet about ¼ inch thick.
7. Dip the cookie-cutter in flour and cut the dough, putting the circles of dough into the baking-pans as they are cut.
8. Take another third of the dough from the mixing-bowl, roll this out, and cut in the same way.
9. When all the dough has been rolled out and cut, the scraps should be gathered together, worked into a ball, rolled out, and cut.

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