Mix all except the fruit, into a dough just stiff enough to roll out. The sheet should be about a quarter of an inch thick. Cut round, and bake quickly. When about half done open the oven-door; strew a few currants upon each cookey, and close the door again immediately, lest the cakes should get chilled.
Bertie’s Cookies.
1 large cup of sugar.
½ cup of butter.
1 cup sweet milk.
3 eggs, beaten light.
4 cups prepared flour, or enough to enable you to roll out the dough.
Nutmeg and cinnamon.
Cream butter, spice and sugar; add the yolks, then the milk; whites and flour alternately; roll into a thin sheet with as few strokes as possible; cut into fancy shapes with tin-cutters, and bake quickly.