Cookies. Cookies may be plain, or rich in butter; crisp and thin, or soft and thick. They may be sweetened with sugar, or molasses, and spiced in various ways. It would be an interesting exercise to tabulate all the possible forms of cookies.
1 1/2 cups
3 tablespoonfuls about 3 cups
1 1/2 teaspoonfuls
The flavoring may be two teaspoonfuls of vanilla, or lemon essence, one or two tablespoonfuls of ground spice, or caraway seeds.
Courtesy of Miss Anna M. Barrows.
The method of mixing is No. 3. Notice that this is a stiff dough. The amount of flour depends somewhat upon the ex-pertness of the cooky maker. The flour used in rolling out must be accounted for, as the expert can manage a softer dough than the novice. Mix the baking powder and salt with one cup of the flour.
Figure 49 shows you the apparatus. The dough is turned out upon the floured board, gently rolled out to a quarter of an inch, cut and placed in a floured pan; or cut off a small piece, roll in the flour, until it forms a ball, set the ball in the pan, and pat it down to a round. This may seem to take longer, but it is easier, and there is no board to clean afterward.
A plainer cooky is made with 1/2 cup butter, and 1/2 cup water or milk, with somewhat more flour.