One, Two, Three, Four Cookies

Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

By Levee

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Recipe Summary

Servings:
18
Yield:
3 dozen
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (180 degrees C).

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  • In a large mixing bowl, cream together the margarine and sugar. Add eggs and beat until fluffy.

  • 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.

  • Roll out dough and sprinkle with nutmeg. Cut with a biscuit cutter. Dough will be very soft and delicate.

  • Bake until lightly browned around the edges. A really soft, chewy cookie.

Nutrition Facts

Per Serving:
294 calories; protein 4.5g; carbohydrates 44.5g; fat 11.2g; cholesterol 31.5mg; sodium 286.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

RTRIXIE
Rating: 5 stars
03/27/2006
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! Read More
Helpful
(2)

Most helpful critical review

Ally
Rating: 2 stars
06/01/2010
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. Read More
Helpful
(2)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
RTRIXIE
Rating: 5 stars
03/27/2006
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! Read More
Helpful
(2)
Henryleafs7
Rating: 3 stars
08/07/2009
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. Read More
Helpful
(2)
Ally
Rating: 2 stars
06/01/2010
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. Read More
Helpful
(2)
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KLEE8
Rating: 4 stars
04/22/2004
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. Read More
Helpful
(1)
D H Rock
Rating: 1 stars
11/02/2018
There are major errors in this recipe. It is a cake batter. You cannot roll it out. There is no time for baking. I had a huge mess. I will not be doing this again. Read More
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