English Cookies

With raisins and coffee.

This recipe, with nuts added, appeared in the November 22, 1935 edition of The Hammond (Indiana) Times:

English Cookies

(If you like moist cookies these are truly delicious.)

2 cups brown sugar
1 cup butter and lard
1 cup cold coffee
1 cup raisins and 1 cup nut meats
2 beaten eggs
1 level teaspoon soda and 1 teaspoon baking powder sifted in 3 cups flour

Also sift 1 teaspoon cinnamon, 1 teaspoon nutmeg in with flour.

Drop from spoon on slightly greased cookie sheet.

Mrs. Lloyd E. Bussert,
7006 Jackson Ave., Hammond.

Mrs. Lloyd E. Bussert’s name was Anna, born Anna E. Morgenegg. Here’s the family in the 1940 census:

From the box of G.Y. from Wichita, Kansas.

English Cookies

2 cups brown sugar
1/2 cup butter
1/2 cup lard
2 eggs
1 cup cold coffee
1 teaspoon soda, dissolved in cold water
1 teaspoon cinnamon
2 cups raisins
1 teaspoon baking powder
3 cups flour

English Cookies method (provided by Yesterdish)

  1. Cream butter, lard, and sugar. Add coffee and eggs and cream until fully incorporated.
  2. Mix flour, cinnamon, baking soda, and baking powder. Mix dry ingredients into wet mixture.
  3. Fold in raisins.
  4. Drop by teaspoon onto a greased cookie sheet.

Bake at 350 deg. for about 15 minutes or until done. (If using a tablespoon for larger cookies, use 400 deg. for about the same time.)

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