Rub to a light cream 1 ½ cupful of powdered sugar and ½ cupful of butter; beat three eggs (whites to a meringue, yolks very smooth) and add, first, the yolks to the creamed mixture, then ½ cupful of milk and 2 cupfuls of flour, sifted with a heaping teaspoonful of baking powder and a scant teaspoonful of powdered cinnamon and ginger mixed.
Finally, fold in the whites. If there be too little flour, add carefully enough for a tolerably stiff dough. Handle quickly and lightly roll half an inch thick and cut into small rounds hardly bigger than a large thimble. Bake quickly. They must not touch in the pan, lest the nut shape be spoiled.