Nineteenth Century Sugar Cookies As is often the case with old recipes,Nineteenth Century SugarCookies is one included only snippets of instructions, though the author did include precise decorating details: “Do them over with the white of an egg. 

Ingredients 

23/4 cups all-purpose white flour

1/4 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into

chunks

Scant 1 cup sugar

1 large egg plus 1 large egg yolk

11/2 teaspoons good-quality brandy

In a large bowl, thoroughly stir together

3/4 teaspoon finely grated lemon zest (colored part

of the skin)

1/8 teaspoon ground cinnamon, mace, or nutmeg

1 large egg white, for topping

About 3 tablespoons sugar or crystal sugar, for topping

Method 

In a large bowl, thoroughly stir together the flour and salt. Using forks, a pastry blender, or your fingertips, cut the butter into the flour mixture until the mixture is the consistency of coarse meal. In a small bowl, beat together the sugar, egg and egg yolk, brandy, lemon zest, and cinnamon, mace, or nutmeg until well blended and smooth. Stir, then knead, the sugar mixture into the flour mixture until evenly incorporated.

Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion a scant 1/4 inch thick; check the underside of the dough and smooth out any wrinkles that form. 

Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for about 30 minutes, or until cold and firm, or freeze for about 15 minutes to speed chilling.

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.

Working with one portion at a time and keeping the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. 

Using a 2 1/2™-inch fluted round cutter or other desired shape, cut out the cookies. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate until firm again.) Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1⁄/¢ inches apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used.

In a small bowl, beat the egg white and 1 teaspoon water until frothy. Using a pastry brush (or if necessary, a paper towel), lightly brush the cookie tops with the egg-white mixture. Generously sprinkle the cookies with the sugar or crystal sugar.

Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until just lightly browned at the edges. 

Reverse the sheet from front to back halfway through baking to ensure even browning. Using a spatula, immediately transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 2 weeks or freeze for up to 2 months.