Title

Ernestine's Cookies

Subject

shortening

butter

sugar

egg

flour

baking powder

salt

vanilla

almond flavoring

chocolate

nuts

molasses

cinnamon

ginger

cloves

baking soda

peanut butter

Description

Ernestine Cookies
Dec 27, 1953
1 cup shortening Spry and butter
3/4 " Sugar cup this
Cream sugar & shortening mixture
Add 1 unbeaten egg not stir
Beat well —
Sift —
2 1/4 cup flour
1/2. teasp Baking Powder
Dash Salt Vanilla or
almond flavor
Use 2 sq chocolate and
add to above and
nuts — or —
larger cookies —
When you add egg add
3/4 cup molasses

Back:
1 teasp cinnamon
1 " ginger
1/3 " cloves
1/2 " soda
For other change
add Peanut butter

---

# Ernestine's Cookies

*Dec 27, 1953*

## Ingredients

- 1 cup shortening (Spry and butter)
- 3/4 cup sugar
- 1 unbeaten egg
- 2 1/4 cups flour
- 1/2 tsp baking powder
- Dash salt
- Vanilla or almond flavoring

## Variations

- 2 squares chocolate, added to above
- Nuts
- For larger cookies: when you add egg, also add 3/4 cup molasses
- 1 tsp cinnamon
- 1 tsp ginger
- 1/3 tsp cloves
- 1/2 tsp soda
- For another change: add peanut butter

## Instructions

1. Cream sugar and shortening together.
2. Add 1 unbeaten egg; beat well. Do not stir.
3. Sift together flour, baking powder, salt, and spices (if using).
4. Combine wet and dry ingredients.
5. Add vanilla or almond flavoring.
6. If using chocolate variation, add 2 squares chocolate and nuts to above mixture.
7. If making larger cookies, add 3/4 cup molasses when adding the egg.
8. For peanut butter variation, add peanut butter to mixture.

Creator

Alberta P. Thornton

Source

RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)

Date

Dec 27, 1953

Contributor

Ernestine

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0005-20260528-0007

Coverage

Maine, US