Recipe: Soft Cinnamon Cookies

  • 1 cup molasses
  • 2 tablespoons fat
  • ½ cup boiling water
  • 1 cup flour
  • 1 teaspoon soda
  • ½ teaspoon ginger
  • 2 tablespoons cinnamon
  • ⅛ teaspoon salt
  • ½ teaspoon of cloves

Mix molasses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Crisp Ginger Cookies

  • 1 cup of molasses
  • 2 tablespoons of fat
  • 1 teaspoon soda and 1 teaspoon water (hot)
  • 1 cup of flour
  • 1 tablespoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • About 3 cups flour

Heat molasses and fat until fat is melted. Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Sour Cream Cookies

(Sufficient for 3 Dozen Cookies)

  •  1/2 c. butter
  •  1 c. sugar
  •  2 eggs
  •  1/2 pt. thick sour cream
  •  1/2 tsp. soda
  •  1 tsp. baking powder
  •  3-1/2 c. flour
  •  1/2 tsp. lemon extract

Cream the butter and sugar, add the eggs, and beat thoroughly. Add the cream. Sift the soda, baking powder, and flour and add to the first mixture. Add the lemon extract, roll out thick, and sprinkle with sugar. Cut with a round cutter, place on greased and floured tins, and bake.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Filled Cookies

(Sufficient for 1-1/2 Dozen Cookies)

  •  1 c. shortening
  •  1 c. sugar
  •  1 egg
  •  1/2 c. milk
  •  3 c. flour
  •  3 tsp. baking powder
  •  1/2 tsp. salt
  •  2 tsp. vanilla

Cream the shortening and add the sugar gradually. Next add the beaten egg and the milk. Sift the flour, baking powder, and salt together and add to the mixture. Add the vanilla. Roll very thin and cut into small round, square, or diamond shapes. Spread one cooky with the following filling, cover with a second, press the edges together, and bake in a quick oven.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Oatmeal Cookies

(Sufficient for 3-1/2 Dozen Cookies)

  •  1 egg
  •  1/2 c. sugar
  •  1/4 c. thin cream
  •  1/4 c. milk
  •  1/2 c. oatmeal
  •  2 c. flour
  •  2 tsp. baking powder
  •  1 tsp. salt
  •  4 Tb. melted butter

Beat the egg and add the sugar, cream, and milk. Run the oatmeal through a food chopper, and mix with the flour, baking powder, and salt. Stir all into the mixture, add the melted butter, and mix thoroughly. Roll thin, cut, and bake in a quick oven.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Barley Molasses Cookies

(Sufficient for 3 Dozen Cookies)

  •  1 c. molasses
  •  1/2 c. shortening
  •  1/4 c. milk
  •  2 c. wheat flour
  •  1 c. barley flour
  •  2 tsp. ginger
  •  1 tsp. soda
  •  1/2 tsp. salt

Heat the molasses, pour it over the shortening, and add the milk. Sift the dry ingredients together, and add to the mixture. Cool, roll about 1/4 inch thick, cut, and bake in a quick oven, being careful not to burn.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Cream Cookies

(Sufficient for 3 Dozen Cookies)

  •  1/3 c. butter
  •  1 c. sugar
  •  2 eggs
  •  1/2 c. thin cream
  •  1 tsp. vanilla
  •  4 tsp. baking powder
  •  1 tsp. salt
  •  1/2 tsp. mace
  •  3 c. flour

Cream the butter, add the sugar, eggs, the cream, and vanilla. Sift the baking powder, salt, mace, and flour together and add these to the mixture. Roll about 1/4 inch thick and cut. Bake in a hot oven.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)