From 1905:
Two pounds of seeded (not seedless) raisins, one pound of currants, one pint or chopped nuts (any kind liked,) one quart of New Orleans syrup, one pint of lard, one pint of buttermilk, two grated nutmegs, one tablespoonful of soda.
After thoroughly flouring the fruit, put in all the ingredients and mix with sufficient flour to make a stiff dough, as you would mix bread. Do this at night, and let stand until morning, in a fairly warm place. In the morning roll out without kneading, cut into squares with a knife and bake. This will make four gallons of
cookies, which will not spoil very soon. A less amount may be made by using the above proportions. It will be best to try with a smaller quantity, though this recipe is highly recommended.