Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 36. One of the earliest known cookbooks by an African American author.
The combination of cream of tartar (acid) and soda (baking soda/alkali) creates a chemical leavening reaction that produces carbon dioxide, giving these cookies their tender, slightly risen texture. Butter provides both richness and structure—the fat coats flour proteins to prevent excessive gluten development, while water in the butter creates steam during baking. Rolling the dough thin ensures even heat penetration and crisp edges in the relatively short bake time.
Roll thin, cut in small cakes; bake twenty minutes; any seed you choose.
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before rolling. Baked cookies can be made up to 1 week ahead and stored in an airtight container.
Store baked cookies in an airtight container at room temperature for up to 2 weeks. Layer cookies between sheets of parchment paper to prevent sticking. These cookies can also be frozen for up to 3 months in a freezer-safe container.
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