One, Two, Three, Four Cookies Recipe - Allrecipes.com

One, Two, Three, Four Cookies

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"This recipe is over 75 documented years old as it has been passed down from generation to generation in my Kentucky family...a real reminder of the warm, comforting cookie a loving mother shares with her children on a cold, wintry day."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large mixing bowl, cream together the margarine and sugar. Add eggs and beat until fluffy.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Dissolve the baking soda in the buttermilk and add alternately to the margarine mixture with flour mixture.
  4. Roll out dough and sprinkle with nutmeg. Cut with a biscuit cutter. Dough will be very soft and delicate.
  5. Bake until lightly browned around the edges. A really soft, chewy cookie.
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Reviews More Reviews

Aug 07, 2009

Fair taste, yet these cookies were a tad dry. I liked the idea of an old fashioned recipe, however this was essentially cake, made up into cookies.

 
Mar 27, 2006

This was a great old-fashioned tasting cookie! It is definitely cakey, so if you don't care for those kinds of cookies, then this is probably not for you. I added a tablespoon of vanilla and a teaspoon of nutmeg and cinnamon to make it more flavorful. I iced it with an orange powdered sugar glaze at the end (3 tablespoons of oj, 1.5 cups of powdered sugar). The dough was not for cutting, so I made these as drop cookies and they formed beautifully. Also, I ended up with a lot more cookies than the recipe called for...so plan on making some for others as well! Everyone will thank you for it!

 

4 Ratings

Jun 01, 2010

The batter was soupy. I added a tsp of vanilla and 1/2 tsp nutmeg and 1/2 tsp all spice, then poured it into a prepared pan and baked it like a cake.

 
Apr 22, 2004

I really liked this recipe. This is not a rich cookie--it is delicately flavored and has a soft, dry, cake-like texture. Which is exactly what I was looking for. The dough is very soft and hard to work with--I had to put a ton of flour on the board to keep it from sticking. I used a 2" cutter and baked them for about 12 minutes.

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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