Lemon cookies from Erken 1914: a stirred batter of 200 g melted butter, 180 g sugar, 3 egg yolks, juice and zest of 1 lemon, 250 g flour and stiffly whipped egg whites. Dropped by the teaspoon onto a sheet, sprinkled with chopped almonds and baked light brown.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 554 (falt i det fri)
One of the many crisp-baked sheet cookies in the baking chapter of "Stor kokebok" (1914), here with a fresh lemon flavor and almond topping.
Butter and sugar
Melt the butter, let it become lukewarm, and cream it with the sugar until white.
Yolks and lemon
Stir in the egg yolks, the juice and the grated zest of the lemon.
Flour and whites
Mix in the sifted wheat flour, and finally fold in the stiffly whipped egg whites.
Drop and sprinkle
Drop small dollops by the teaspoon onto a greased sheet and sprinkle over blanched, finely chopped almonds.
Bake
Bake light brown at about 180 °C (355 °F) for 8–12 minutes. Loosen the cookies from the sheet while they are warm.
Amounts are kept but modernized to grams; "scalded" almonds are explained as blanched/skinless. The baking temperature and time are estimated, as the original does not give them for this cookie.
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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