Snippodoodles (1911) ★★

Dear Rufus, you confuse me.
I don't understand why this recipe neglects to list baking powder in the ingredients, never mind that there isn't even a measurement included. And why do you say "eggs well beaten" when in the ingredients it says ONE egg?
Also, I got scolded by the Man after making these to "stop making that nasty ancient food!" I think I'd better find a really tasty recipe...

SNIPPODOODLES --One cup of sugar, one tablespoon of butter, one-half cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream the butter, add the sugar, then the eggs well beaten, then the flour, baking powder and cinnamon, sifted together, and the milk. Spread very thin on the tin sheet and bake. When nearly done sprinkle with sugar; when brown remove from the oven, cut into squares and remove quickly with a knife. They should be thin and crispy.

The Verdict:
These cookies kind of reminded me of hard tack. As in they are crispy and rather bland. I think more cinnamon in the batter would be yummier. Also, the sugar on top makes these edible since the cookie itself is so tasteless. These cookies didn't get thin and crispy, but I think that is my fault on account of 1) I have a small oven and I use a smaller than normal baking sheet and 2) I spread the batter unevenly. It's tough to gauge how even it is on a baking sheet so maybe it would work better in a glass baking dish. You want these really thin and crispy, not thick and chewy like mine.

Modernized Recipe:
(Adapted from Good Things to Eat, As Suggested By Rufus)

1 tablespoon BUTTER
1 cup SUGAR + extra
1 EGG
1 cup FLOUR
1 teaspoon CINNAMON
1/2 teaspoon BAKING POWDER
1/2 cup MILK

1. Preheat oven to 350F. Cream the butter with the sugar and add the egg.
2. Thoroughly mix in the flour, cinnamon, and baking powder. Add the milk last.
3. Spread a thin layer of the batter on a piece of parchment paper on a cookie sheet or in a baking pan. Make sure the layer is even.
4. When cookies are nearly done, sprinkle sugar on top.
5. Bake until crispy and browned (mine took ~20 minutes, but were too thick).