The royal baker and pastry cook

by Royal Baking Powder Company

Cookies and Small Cakes

Royal Cookies.—1 cup butter, 2 cups sugar, 5 eggs, 1½ pints flour, ½ teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk; mix into dough, soft enough to handle conveniently; flour the board, roll out dough, thin; cut out with biscuit-cutter; lay on greased baking-tin, bake in hot oven 5 or 6 minutes.

Soft Cookies.—1 cup butter, 1½ cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake in quick oven.

Cocoanut Cookies.—1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 teaspoon vanilla, 2 teaspoons Royal Baking Powder, flour to roll out. Bake pale brown.

Plain Cookies.-½ cup butter, 1½ cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 teaspoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven.

Anise-seed Cakes.—8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven.

Albert Cakes.—Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5½ ounces blanched and chopped almonds, 3 ounces flour, ½ teaspoon Royal Baking Powder, 1 ounce chopped candied orange peel, ½ teaspoon extract cinnamon, pinch cloves, grated rind ½ lemon. Bake in small patty-pans in moderate oven.

Buttercups.—2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, ¾ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow.

Jumbles.—1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder. Rub together the butter and sugar; add the beaten eggs, and flour sifted with the powder; flour the board, roll out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin ([fig. XIII]); bake in fairly hot oven 10 minutes.