Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
Melting the butter before incorporating ensures even distribution throughout the dough, creating uniform texture and browning. The cream of tartar and soda (baking soda) react to produce carbon dioxide, giving these cookies a tender, slightly crisp texture. Rolling the dough thin maximizes surface area for caramelization in the hot oven, while the high cinnamon content creates aromatic compounds that intensify during baking.
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Beat the eggs and sugar well
Melt the butter
Stir it with the eggs and sugar till smooth
Add the cream
Roll thin
Bake in a quick oven
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. It can also be frozen for up to 3 months; thaw in the refrigerator overnight before rolling. Baked cookies can be made 1 week ahead and stored in an airtight container.
Store cookies in an airtight container at room temperature for up to 2 weeks, separating layers with parchment paper. For longer storage, freeze baked cookies for up to 3 months in a freezer-safe container or bag.
