Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 19. One of the earliest known cookbooks by an African American author.
Creaming butter and sugar incorporates air bubbles that expand during baking, creating a light, crisp texture. The high ratio of egg whites to fat produces a meringue-like structure that sets firm when baked, while their proteins provide structure without the tenderness that yolks would add. The sugar sprinkled on top caramelizes in the oven, creating a delicate crystalline crust that contrasts with the cookie's interior.
Cream the butter
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Bring to room temperature for 30 minutes before piping to ensure it's soft enough to press through the mold. Baked crackers can be stored unfrosted in an airtight container for up to 1 week before icing.
Store iced crackers in a single layer in an airtight container with parchment paper between layers for up to 1 week at room temperature. The icing may soften slightly in humid conditions. These crackers can also be frozen unfrosted for up to 3 months; thaw at room temperature and ice before serving.
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Beat sugar and butter together until light
Add the ingredients together
Run it through the jumble moulds
Sprinkle it over with white sugar
Bake in a moderate oven
Ice when cool
