Tag Archives: cookies

Drop Sugar Cookies

Monday I posted a cream sponge cake recipe from Honor Among Cooks, a 1941 cookbook composed of recipes collected by Mary Spahr. The recipe could also be used to make drop sugar cookies. We made a couple of additional adjustments based on Monday’s cake results. You can find them in the note below the recipe.

Drop Sugar Cookies

  • 6 oz butter
  • 2 c granulated sugar
  • 1 c sweet milk
  • 3 3/4 c flour
  • 2 tsp baking powder
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp lemon, extract or grated rind

Mix in usual manner. Drop by teaspoon on cookie sheet. Sprinkle with cinnamon sugar. Bake in oven at 425°F. Makes 60 cookies.

Note: Based on Monday’s cake results, we adjusted this recipe a bit. We added 2 tbsp butter and an extra splash of milk. We added the eggs to the mixture last.

Results

This is a good cookie recipe. The cookies were soft and fluffy and really moist. The lemon flavor stood out more than in the cake, which I liked. We tried these both with and without cinnamon sugar, and they were tasty either way. These would be easy to decorate as holiday cookies, topping each cookie with colored sugar or sprinkles.

My family of taste testers all loved these. In fact, while I was taking pictures, my three year old snuck a cookie from my plate. If that doesn’t say how good these are, I don’t know what will.

Let me know if you try these, and if you use the original recipe or try our modifications. Have a great weekend and I’ll see you here Monday.

Update: Soft Ginger-Date Jumbles–One Week Later

As promised, we tried the Ginger-Date Jumbles after being sealed in an airtight container for a week. We also sealed them according to the article with wax paper and tape. We kept some out of the containers to eat over the first few days.

The article suggested planning for double the usual shipping time, so we thought a week would be a good average time from the day the cookies were made to the day the soldier received their package. Remember–the cookies were only being sent to stateside soldiers and these cookie recipes were specifically created for lasting until the box got to its destination.

I would have been disappointed to get these cookies in a Christmas box. The first two days the cookies were moist and flavorful (and then they were gone!). After a week, we ate the ones that had been packaged. They were incredibly dry and tasteless. I couldn’t eat a whole one. I’m not sure how the Good Housekeeping recipe creators tested these cookies, but this recipe did not keep well.

I did like the cookies fresh, though. You can see the original blog post here.

Soldiers’ Christmas Boxes: Soft Ginger-Date Jumbles

In 1942, the folks in the Good Housekeeping kitchens spent quite a bit of time finding recipes that would work in a Christmas box for soldiers serving their country. The December issue included an article with the resulting recipes and some tips for packing goodies up to mail.

Here are a few:

  • Allow plenty of time for your package to get to its destination. The article mentions several times that only stateside servicemen should be getting boxes of treats. The government actually asked for packages to be free from perishable items when shipping overseas. Even so, transportation of vital military supplies was given higher priority over gift boxes, so a home front housewife needed to prepare for the box to take twice as long as usual to arrive.
  • Plan on the box arriving before or after Christmas Day. The armed forces provided good holiday meals to soldiers and getting a box of goodies before or after would extend the celebration.
  • Plan with friends and loved ones before shipping. Arranging for boxes to arrive every few days instead of all at once also extended the joy of the holidays.
  • Organize a cookie making club. Sharing cookies with others sending off boxes added variety to box contents.
  • Weigh and Measure! Servicemen could only receive packages under 70 pounds and with a combined length and width of under 100 inches.
  • Add a homey touch to boxes by lining the lids and any divider edges with pretty pantry-shelf paper, and by wrapping smaller boxes of treats with ribbon.
  • Address packages carefully and mark them with “Perishable–Handle with Care”.

I chose one recipe to test, and we are going to try them fresh, then seal some up the way they suggest to see how they taste in a week. I wondered how these foods would last and what they would taste like when they got to their recipient. We are also going to put some in a modern airtight container to see if that makes a difference. I’ll let you know how they taste in an update.

Until then, try these Soft Ginger-Date Jumbles.

Soft Ginger-Date Jumbles

  • 1/2 c and 2 tbsp shortening
  • 1/2 c brown sugar, firmly packed
  • 2 eggs, well beaten
  • 1 1/2 tsp ginger
  • 1/2 c dark molasses
  • 1/2 c boiling water
  • 3/4 tsp baking soda
  • 2 1/2 c sifted all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp mixed cake spice or cinnamon
  • 2 c pitted dates, cut up

Work shortening with the back of a spoon until it’s fluffy and creamy. Add brown sugar gradually while continuing to work with a spoon until light. Add eggs and blend. Mix the ginger with molasses and then add it to the shortening mixture. Stir in the boiling water. Sift together the dry ingredients, and then add to the sugar mixture. Add the dates and mix the mixture well. Cover and refrigerate for two hours.

Drop rounded tablespoonfuls onto a greased or oiled cookie sheet about 2.5 inches apart. Bake in a moderately hot oven at 400° F for 10-12 minutes. Makes 2 dozen cookies. You can keep the dough in the refrigerator and bake cookies as needed. You can also substitute raisins for the dates or leave the dates out entirely.

Results

These cookies had mixed reactions at my house. My husband and I loved them, but some of my kids thought they were “just ok”. My 2-year-old devoured them. The cookies were very soft and cake-like. The dates added nice flavor and texture. They had a milder molasses flavor than other similar cookies I’ve tried. I’m really curious to see if they keep their soft cakiness after a week. Look for an update soon!

Happy New Year!

Baking without…Sugar: Spicy Raisin Cookies

This recipe is next in the “Baking without…Sugar” series. It’s difficult to make sweet desserts and treats without sugar, but home front housewives did their best using the resources they had at hand. These spicy raisin cookies are from a December 1944 Woman’s Day Kitchen recipe. The recipe would have cost 27 cents and it was published in the January 1945 issue of Woman’s Day. 

IMG_2391

Spicy Raisin Cookies

2 1/2 c. sifted cake flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp ground allspice

1/2 tsp ginger

3/4 c. raisins

1 egg, well beaten

3/4 c. molasses

3/4 c. sausage fat

Mix and sift dry ingredients. Add raisins. Add combined egg, molasses, and cooled melted fat all at once. Mix this well. Drop onto a greased cookie sheet. Bake at 375° for about 15 minutes.

IMG_2357

Results

First, a couple of notes. The recipe called for a grade B egg. Grade B eggs are not available where I live. I substituted Crisco for the sausage fat. I also adjusted the cooking time. Fifteen minutes in my oven resulted in cookies with burned bottoms. Ten minutes worked much better.

The cookies were a little on the dry side. They were not overly sweet. The raisins added a nice chewy texture. I think these would be nice with some chopped nuts added into the batter, and maybe a few more raisins. There’s definitely a molasses taste to them, so if raisins or molasses aren’t your favorites, I’d skip these.  I had the same 9 testers as before, and everyone said that these were not their favorites, but they weren’t terrible, either. I think that if I was a home front housewife on the last of my sugar for the month, these would make a decent dessert to hold my family over until we were able to get more sugar to bake with. If I wanted something sweeter, but without sugar, I would go with the Rolled Maple Lace Wafers instead.

IMG_2394

 

The Original Chocolate Chip Cookie: Toll House Chocolate Crunch Cookies

Here they are! This is the original recipe for chocolate chip cookies. You can find the history of this recipe in my last blog post:  Ruth Wakefield’s Toll House Tried and True Recipes. 

I’m pretty sure this is the chocolate chip cookie recipe I grew up with. These cookies are the perfect blend of cookie, chocolate, and nuts. They are a wonderful warm gooey after school treat. They are the ultimate portable snack and are great in lunch boxes or for office parties. Even if you have a favorite chocolate chip cookie recipe, trying the original is a fun way to touch a little bit of history. Enjoy!

Toll House Chocolate Crunch Cookies

1 c. butter

3/4 c. brown sugar

3/4 granulated sugar

2 eggs, beaten whole

1 tsp baking soda

1 tsp hot water

2 1/4 c. flour

1 tsp salt

1 c. chopped nuts

2 bars (7 oz each) Nestlé semi-sweet chocolate cut into pea-size pieces

1 tsp vanilla

Cream the butter and add the brown sugar, sugar, and eggs. Dissolve the baking soda in the hot water and add to the mixture. Sift the flour and salt together and add to the batter. Add the chopped nuts, chocolate, and vanilla. Drop half teaspoons on a greased cookie sheet. Bake 10-12 minutes at 375°. Makes 100 cookies.

Thanks again to Addie at Sugar Addie’s.

 

Ruth Wakefield’s Toll House Tried and True Recipes

Ruth Wakefield’s Toll House Tried and True Recipes is a fairly recent addition to my vintage cookbook collection. I have the 1941 edition.  I used an included menu as this month’s First Monday Menu. After researching a bit, I thought the cookbook and its author deserved its own post.

IMG_0342

Ruth Graves Wakefield (1903-1977) was an American chef, educator, and author. She began her career in 1924 at Brockton High School as a home economics teacher. She lectured about food and was a hospital dietitian. She also had experience as a customer service director for a utility company. In 1930, she and her husband purchased the Toll House Inn in Whitman, Massachusetts. It was a historic location where travelers had once paid a toll, rested, changed horses, and had a meal before getting on their way. The Wakefields purchased the Inn and opened a restaurant there. She used family recipes and created new ones that became very popular. She invented chocolate chip cookies around 1938 and they became a popular staple.

Her chocolate chips were actually cut up pieces of Nestlé semi-sweet bars. She was deliberately trying to create a new kind of cookie for her customers. In 1930, she wrote the above-mentioned cookbook and began including her chocolate chip cookie recipe in the 1938 edition. Of course, I really want to try this recipe. I’m a big fan of chocolate chip cookies and would love to use the very first recipe. The recipe is called the “Toll House Chocolate Crunch Cookie” in the cookbook.

The cookie recipe was featured in the Boston Herald and in a radio program hosted by “Betty Crocker”.

Another fun link to this era is that the spread of the cookies began when WWII soldiers from Massachusetts would get care packages with Mrs. Wakefield’s cookies and would share them with their fellow soldiers. This resulted in nationwide requests for cookies and spread the word about the chocolately cookies coming out of the Toll House Inn.

Since the recipe called for Nestlé bars, Nestlé saw their chocolate bar sales go up. In 1939, Ruth Wakefield and Nestlé came to an agreement that they would print the cookie recipe on the chocolate wrappers. She let them use the Toll House name and recipe in exchange for one dollar and a lifetime supply of chocolate. Nestlé soon began making chips made just for cookies. I have some bars of Nestlé semi-sweet chocolate and the recipe is no longer printed on the wrapper. I’ll have to check to see if it is on the semi-sweet chip packaging.

I have the 1941 version of the cookbook. The book includes meal planning tips in addition to suggested menus for different occasions. There are instructions for canning and entertaining tips. Other sections helped the home front housewife with her laundry problems and gave first aid instructions. There is also advice on maintaining the kitchen and its appliances, as well as directions on proper table setting and service. I love that there are so many topics addressed in the book and I think it gives us a nice glimpse into the home front housewife’s daily life or at least some of the expectations of what it meant to be an ideal housewife in the early 1940s.

Many of the recipes in the book do not have an ingredient list followed by instructions for making the recipe. You have to read the recipe carefully to make sure you know the ingredients and the correct amount of each. I have found that to be frustrating because it’s very easy to miss something. A few times, there is just an ingredient listed and no amount. When I use these recipes on my blog, I’ll do my best to come up with ingredient lists for you to follow.

I do love this cookbook. Watch for the original Toll House cookie recipe taste test in a day or so. I also have other cookbooks that I will showcase in the coming weeks. They are more like household manuals than cookbooks, and I find that a wonderful way to look into the past.

 

 

Blog at WordPress.com.