This cookie dough is meant to be chilled and rolled, not automatically treated like a drop-cookie mixture. The word 'about' beside flour matters because the source asks for a workable dough.
Ingredients from the selected recipe
- 1 cup shortening
- 2 cups sugar
- 2 eggs, well beaten
- ½ cup milk
- 4 teaspoons baking powder
- About 4 cups flour
- 1 teaspoon vanilla
Method
- Cream shortening, then add sugar and eggs.
- Sift baking powder with flour and add alternately with milk.
- Add vanilla and chill.
- Add more flour if needed for rolling.
- Bake on a lightly greased pan at 375°F.
Modern reading and kitchen notes
The edition does not supply chilling duration, rolling thickness, baking time, or yield. Those gaps are disclosed rather than filled with invented tested values. Do not taste raw dough, and use clean surfaces when rolling. No filled-cookie variation is reproduced in this preview.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety