Another treasure in this cook book is all the old pamphlets glued into it. One is for Swans Down Cake Flour. This flour claimed to be “27 times as fine as good bread flour”. There is a texture difference with cake flour. I am sure that Swans Down is no longer in business, but you can still find cake flour in most grocery stores today. I believe the last one I bought was in a box, instead of the normal paper bag we are all used to. I’d go buy some to try with this recipe, as I’m sure it would make a much better crumb on these cookies! They sure look yummy.
3 ½ cups sifted Swans Down Cake Flour (use what you can find now)
½ T. baking soda
½ T. cream of tartar
½ cup butter or other shortening (puuuuleeease…. butter or get out)
2 cups brown sugar (I’d use light although it does not specify)
2 eggs, beaten light
½ tsp. vanilla
Sift together flour, soda, and cream of tartar. Cream butter. Add sugar and cream thoroughly. Add eggs and beat well. Add vanilla and flour mixture, mix well. Shape in round or square loaf, wrap in wax paper and let stand in cool place over night. Bake in hot over (425F) 8 minutes. If desired, sprinkle with chopped nuts before baking. Makes 8 dozen cookies.