The Art of Scrap Cookies

Whew, I’ve been a busy girl.  Not busy enough that I’m not making new things each week, but just busy enough to let updates and posts slip off the to-do list.  I’ll be better about it.

This time, I have a cookie to write about and a lovely, little cookie to boot.  It’s a mix of period recipe and my own little tweaking and I’m quite proud of the result.  It tastes like a little vanilla wafer, smooth and not overly sweet, so that means you can eat a couple without sugar overload.  At least in taste.

These little wafers are so light and sharp that they'll probably be my go-to 'sugar' cookie

These little wafers are so light and sharp that they’ll probably be my go-to ‘sugar’ cookie

Technically, they are called “Scrap-Art” Cookies but I played around and added lemon juice and a very good drop of honey into the mix since the note in the recipe said that it could be dry, the dough.  My solution was to add a hint more liquid and it worked beautifully.  They rolled out nicely and baked up beautifully.

So here’s the recipe:  (note: with period recipes, standardization of measuring is a later invention, so pick a cup that’s going to represent your cup and use that as a base… something on the smaller size because I guarantee these recipes make A LOT)

1 cup butter
1.5 cups powdered sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
2.5 cups flour
1/4 teaspoon salt
1 teaspoon lemon juice
Large drop of honey.

You’ll cream the butter, egg, vanilla, sugar, lemon juice and honey together.  Then add your dry ingredients.  Chill in the frig like you would for sugar cookies.  I chilled them for about an hour.  Roll thin and cut into shapes or circles with a cup.  For fun, I added one chocolate chip to the middle.

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