Cinnamon cookies from Erken 1914: a large cut-out cookie dough of 1.5 kg flour, 500 g brown sugar, 250 g butter, 2 eggs, 4 dl water, cinnamon and lemon drops, leavened with baker's ammonia and baked in a hot oven.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 561 (falt i det fri)
A large, thrifty cookie dough where water replaces milk and cream — typical of everyday baking in large households around 1914. The dough makes many cookies and was meant for the cookie tin for coffee guests.
Cream butter and sugar
Beat the butter and brown sugar until white and fluffy.
Add eggs and liquid
Stir in the eggs, the water, the cinnamon and the lemon drops.
Mix in the flour
Dissolve the baker's ammonia well in a little of the water, or mix it into the sifted flour, and work the flour into the batter to a smooth dough.
Roll and cut out
Roll the dough out thin and cut out cookies with a cutter or glass. Place them on a greased or parchment-lined tray.
Bake
Bake the cookies in a hot oven, about 190 °C (375 °F), for 6–8 minutes until lightly golden brown. Cool on a rack.
Measurements have been converted to grams, dl and tsp. «Citrondraaper» is interpreted as lemon essence/drops. Unclear fractional amounts in the OCR (brown sugar, butter, baker's ammonia) have been reconstructed to the nearest reasonable quantity. The baking temperature is given in degrees.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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