Museum Blog

Bake it Away!

Today, July 9, is National Sugar Cookie Day. In honor of that, here are two brown sugar cookie recipes from one of the cook books in our collection at the museum. Both recipes were submitted by Mrs. Eunice Bishop from Florence, CO.  

Brown Sugar Cookies

Cream together ¾ cup butter and 2 cups brown sugar. Add 2 eggs well beaten, and mix well. 3 cups sifted flour and ½ tsp salt and add alternately to first mixture with ½ cup boiling water. Add ½ cup raisins, ½ cup walnuts, and 1 teaspoon vanilla. Drop by spoonfuls onto cookie sheet.

Brown Sugar Cookies

1 ½ cups light brown sugar

1 cup butter – or – ½ cup butter and ½ cup lard

1 ½ cups raisons

2 ½ cups flour

2 eggs

1 ½ teaspoons soda

2 teaspoons cinnamon  

1/3 teaspoon nutmeg

½ teaspoon cloves

¼ teaspoon salt

Cream shortening, add sugar and mix well. Add eggs, slightly beaten. Add dry ingredients. Add soda which has been dissolved in 1/3 cup water. Add raisins. Bake in muffin tins to make cupcakes.

The information presented in this article is compiled using research conducted by the Royal Gorge Regional Museum and History Center.

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