Recipe Manuscript

Galletas De Limón

Name: Galletas De Limón
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 14
Cuisine: American
Ingredients: 300 grams all-purpose flour; 250 grams granulated sugar; Grated zest of 1/2 lemon; 1 egg (separate yolk and white); 1 tablespoon (about 10 grams) baking powder; 2 tablespoons (about 30 ml) milk; 100 grams unsalted butter, softened (substitute for 'manteca' if necessary); Fruit jam (for filling, any preferred variety); Extra granulated sugar (for sprinkling on top)

"Lemon Cookies"

1920

From the treasured pages of Libreta de Cocina de María del Consuelo Villanueva

Written by María del Consuelo Villanueva

Early Modern Kitchen (1900 - 1930)American European Beginner Intermediate Dessert Snack

Original Recipe • 1920

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Galletas De Limón

"Harina 300 gms azucar 250 gms raspadura del medio limón huevo 1 royal 1 cucharada leche 1 poca manteca 100 gms. se pone la harina en circulo se le pone las yemas del huevo la azucar, la raspadura del limón y el royal se amasa muy suave se cortan con un molde y ya cortado se rellenan sobre la que se hace en medio se le pone mermelada y se barnisan con huevo y azucar granulada en un hoyito que se le hace en medio se le pone mermelada en sus hoyitos. P.S.S."

English Translation

"Flour 300 grams, sugar 250 grams, zest of half a lemon, 1 egg, 1 tablespoon baking powder, a little milk, 100 grams butter. Make a circle with the flour, add the egg yolks, sugar, lemon zest, and baking powder. Knead very gently. Cut with a cookie cutter and, after cutting, fill them: make a little hole in the middle, put some jam in the hole, brush with egg and sprinkle with granulated sugar. In the little hole in the center, add more jam."

Note on the Original Text

The recipe is characteristic of early twentieth-century manuscript style—sparse on details but rich in sensory instruction, assuming the cook possesses basic skills and familiarity with the kitchen rhythm. Spelling is somewhat phonetic ('royal' for baking powder; 'azucar' for azúcar), and instructions are grouped in a single flowing paragraph. Measurements are given in grams but with conversational cues ('poca leche') rather than precise quantities, leaving room for personal judgment—typical of recipes passed down among family and friends. The process is intuitive, calling for working the dough gently and shaping by hand or with whatever tool is at hand. Abbreviations and direct commands dominate, signaling a recipe designed for the practiced home cook.

Modern Kitchen Interpretation

Recipe's Origin

Libreta de Cocina de María del Consuelo Villanueva - Click to view recipe in book

Title

Libreta de Cocina de María del Consuelo Villanueva (1920)

You can also click the book image above to peruse the original tome

Writer

María del Consuelo Villanueva

Era

1920

Publisher

Unknown

Background

A charming manuscript cookbook from the early 20th century, presenting an international array of tempting recipes—from German cakes and French tarts to lemon cookies and savory canapés—curated by María del Consuelo Villanueva for the culinary explorer.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the personal manuscript cookbook of María del Consuelo Villanueva, dated 1920-1921. At the turn of the twentieth century in Mexico, urban kitchens were increasingly influenced by European baking trends, yet household recipes remained personal, hand-copied treasures. The Libreta de Cocina offers a window into a time when international and regional flavors mingled on family tables and recipes traveled quietly in cherished notebooks. The 'Galletas de limón' reflect the spirit of home entertaining and afternoons with tea, as well as the growing accessibility of refined sugar and commercially produced jam in middle-class homes. These treats speak to both the aspirations and everyday delights of their era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Originally, this recipe would have been prepared on a sturdy wooden table with simple hand tools. The cook used a round biscuit or cookie cutter, perhaps a drinking glass, to shape the dough. Mixing was done by hand, and kneading was gentle and brief. The cookies were arranged on metal trays and baked in a wood-fired or coal oven, with careful attention paid to heat and timing. An egg brush—a simple feather or small brush—would be used for glazing.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
Grated zest of 1/2 lemon
1 egg (separate yolk and white)
1 tablespoon (about 0.35 oz) baking powder
2 tablespoons (about 1 fl oz) milk
7 tablespoons (1/2 cup minus 1 tablespoon) unsalted butter, softened (substitute for 'manteca' if necessary)
Fruit jam (for filling, any preferred variety)
Extra granulated sugar (for sprinkling on top)

Instructions

Begin by sifting 2 1/2 cups of all-purpose flour onto your work surface, forming a wide circle.
To this, add one egg yolk (reserve the white for glazing), 1 1/4 cups of granulated sugar, the grated zest of half a lemon, and a tablespoon of baking powder.
Add 7 tablespoons (1/2 cup minus 1 tablespoon) of softened butter and a splash (about 2 tablespoons) of milk.
Gently knead everything together to form a soft dough—handle the dough as lightly as possible for a tender cookie.
Roll the dough out to about 3/8 inch thick, then cut out rounds with a cookie cutter.
On half the rounds, press a small indentation in the center and fill it with a bit of fruit jam.
Place the remaining rounds on top, gently sealing the edges.
Brush the tops with lightly beaten egg white and sprinkle with granulated sugar.
Bake in a preheated oven at 350°F for 12–15 minutes until golden.

Estimated Calories

210 per serving

Cooking Estimates

You will spend about 20 minutes getting your ingredients ready and making the dough. Baking takes around 15 minutes. Each serving has about 210 calories, and the recipe makes 14 filled cookies.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.