Ethel's Nice Tomato Cookies -- dated October 1926

Kimberly Biegacki


Well, this is my first recipe to make from a very interesting cookbook I bought in WVA 2 weeks ago. I just cut these into squares and had a slice. I am in shock as to just how tasty they really are. I will look forward to seeing if I can trick anyone and get back with you on that.

Let me know if you fool anyone with these cookies?
I would love to hear about it!

Recipe is dated October 1926 from the Rural New-Yorker.


★★★★★ 5 votes

at least 3 dzn
15 Min
50 Min



  • 3/4 c
    salted butter
  • 1 c
  • 1 medium
  • 1 tsp
  • 1 tsp
    baking powder
  • 2 1/2 c

  • ·
    combine 1/2 cup each of unsalted tomato sauce, brown sugar, and raisins. add the juice of 1/2 lemon, and a pinch of salt. cook on low heat 30 minutes until thick, stirring constantly toward the end. cool and lightly chop in food processor.

  • 1/2 c
    tomato sauce, no-salt added
  • 1/2 c
    brown sugar
  • 1/2 c
  • 1/2 medium
    lemon, juiced fresh
  • 1 pinch

How to Make Ethel's Nice Tomato Cookies -- dated October 1926


  1. Cream softened butter and sugar. Add egg and vanilla and beat until fluffy. Mix baking powder with flour and add to other ingredients. Beat until blended. Chill until dough is firm. Form chilled dough into a ball and knead a few times until smooth. Divide into four sections. Refrigerate two. Roll other two out into same sized rectangles (onto floured waxed paper) about 1/4 inch thick. Spread half of the tomato filling on one rectangle, topping with the other. Repeat with remainder of dough. Flip the dough onto a greased baking sheet and bake at 350 degrees until lightly browned, about 20-25 minutes. Cut into squares when cooled.
  2. ~~~~~The more we sit down at our work, the faster we get it done. --- Farm Life September, 1927

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About Ethel's Nice Tomato Cookies -- dated October 1926

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