Title: Crisp Cookies
Categories: Penn Cookie
Yield: 1 Servings
| 1 | c | Butter or other shortening |
| 3 | | Egg, well beaten |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1 | ts | Nutmeg |
| 2 | c | Sugar |
| 1/2 | c | Milk |
| 4 | c | Flour |
| 1 | ts | Cinnamon |
Cream the butter, add the sugar gradually, and cream mixture until light.
Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt,
baking powder and spices and add alternately with the milk. Add more flour
to stiffen may require up to 5 cups flour). Chill for several hours. Roll
very thin and cut with cookie cutters. Put on greased baking sheet and bake
at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.