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.
The combination of sour milk and soda (baking soda) creates a chemical leavening reaction where the acid in the milk neutralizes the base, producing carbon dioxide bubbles that lighten the cookies. Rolling the dough thin ensures crisp, evenly baked cookies by maximizing surface area for moisture evaporation. The high butter-to-flour ratio creates tender cookies with a short, crumbly texture by coating flour proteins and preventing excessive gluten development.
Mix ingredients together with soft dough
The cookie dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Alternatively, freeze the dough for up to 3 months; thaw overnight in the refrigerator before rolling and baking. Baked cookies can be made 1 week ahead.
Store baked cookies in an airtight container at room temperature for up to 1 week. Layer cookies between sheets of parchment paper to prevent sticking. For longer storage, freeze baked cookies for up to 3 months in a freezer-safe container.
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Roll thin
Bake in a quick oven
