Boston Cookies
Drop cookies full of chopped nuts, currants, and raisins.
Ingredients
- 1 cup butter
- 1½ cups sugar
- 3 eggs
- 1 teaspoon soda
- 1½ tablespoons hot water
- 3¼ cups flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chopped nut meat, hickory or English walnut
- ½ cup currants
- ½ cup raisins, seeded and chopped
Steps
Step 1. Cream the butter, add sugar gradually, and eggs well beaten.
Step 2. Add soda dissolved in hot water, and one-half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and remaining flour.
Step 3. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate oven.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.