Fannie Farmer's Hermit Cookies
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This Fannie Farmer cookie recipe is curated from "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, Principal of the Boston Cooking School, published by Little, Brown and Company, Boston, in 1896.
1/3 cup butter, 2/3 cup sugar, 1 egg, 2 tablespoons milk, 2 cups flour, 2 teaspoons baking powder, 1/3 cup raisins stoned and cut in small pieces, 1/2 teaspoon cinnamon, 1/4 teaspoon clove, 1/4 teaspoon mace, 1/4 teaspoon nutmeg.
Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.
1/3 cup butter, 2/3 cup sugar, 1 egg, 2 tablespoons milk, 2 cups flour, 2 teaspoons baking powder, 1/3 cup raisins stoned and cut in small pieces, 1/2 teaspoon cinnamon, 1/4 teaspoon clove, 1/4 teaspoon mace, 1/4 teaspoon nutmeg.
Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.
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