A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out
Preserved exactly as written in the original source
make quite soft
dip the tops of each as you cut them out
Place on buttered tins and bake in a quick oven a light brown
Modern guidance to help you succeed with this vintage recipe
The sour milk reacts with baking soda to create carbon dioxide, leavening the cookies while adding tangy flavor that balances the sweetness. Butter provides both fat for tenderness and flavor, while the soft dough creates a cake-like texture rather than a crisp cookie. The sugar-dipped tops caramelize during baking, creating a sweet, slightly crunchy contrast to the tender crumb.
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let it sit at room temperature for 15-20 minutes before rolling. Baked cookies can be stored in an airtight container for up to 1 week.
Store baked cookies in an airtight container at room temperature for up to 1 week, with parchment paper between layers to prevent sticking. For longer storage, freeze unfrosted cookies for up to 3 months in a freezer-safe container.
AI-generated tips from Chef Cecil's culinary database
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let it sit at room temperature for 15-20 minutes before rolling. Baked cookies can be stored in an airtight container for up to 1 week.
Store baked cookies in an airtight container at room temperature for up to 1 week, with parchment paper between layers to prevent sticking. For longer storage, freeze unfrosted cookies for up to 3 months in a freezer-safe container.
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