Sugar Cookies
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cream a cup of sugar and half a cup of butter, half a cup of milk;
- stir in flour suflicient to make a dough firm enough to roll, into which has been sifted two teaspoons baking powder and a little grated nutmeg.
- Roll out very thin, cut and sprinkle over a little sugar.
- Bake in a quick oven till brown.
- Serve with preserves or jam.
Plating
Cookware for this recipe
-
Chef's knife
-
Grater
-
Wooden spoon
-
Sieve
-
Rolling pin