A World of Baking Cookbook, published in 1969, provides some interesting background information on a favourite foodstuff, the not-so-humble cookie.
Modern bakers (referred to as housewives or girls in the book) are advised that the North American version of cookies came from English, Scots and Dutch immigrants. Early cookies were often referred to as “tea cakes” despite their varied compositions.
To let nothing go to waste, the early housewife “added spices to cover the taste of lard, bear fat and something called cotter-beef fat” used in place of butter.
This week’s recipes offer some ideas with which to fill the cookie jar for family members seeking a cookie-on-the-run.
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Sour Cream Bar Cookies
2 1/4 cups sifted flour
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsps. baking soda
4 large eggs
1 lb. brown sugar
1 1/2 cups soured heavy cream (not commercial sour cream)
1 tsp. vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups chopped pitted dates
3/4 cup flaked coconut
Sift the flour with the cinnamon, salt and baking soda. Set aside.
Beat the eggs with the sugar until thick. Then add the sour cream and vanilla.
Blend in the dry ingredients, nuts, dates and coconut.
Butter two 10x15x1 inch jelly roll pans. Spread batter evenly. Bake at 350 degrees F for 20 minutes or until cookies test done. Cool in pans set on racks.
May be frosted or left plain. Slice into cookie bars and store in airtight containers.
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Lemony Butter Cookies
2 cups sifted flour
1 3/4 cups sugar
1 cup butter, softened
3 tsps. grated lemon rind
2 large egg yolks
Combine all ingredients and work together, using your hands, until the dough is thoroughly blended. Chill the dough for about two hours.
Using a portion of dough at a time, roll the dough out on very lightly floured surface to a thickness of 1/4 to 1/3 inch thickness.
Cut dough into various shapes and place on a lightly buttered cookie sheet.
Bake at 325 degrees F about 15 minutes or until set and a pale butter colour.
Cool on racks then remove from cookie sheets and let cool completely. This recipe makes about 18-24 cookies depending on the size of the shapes.
Note: instead of rolling the dough, it may be shaped into a loaf-style, kept in refrigerator and then sliced in similar fashion to refrigerator cookies.
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Ornamental Cookie Frosting
3 large egg whites
1 lb. sifted powdered sugar
1 tsp. vanilla extract
Beat the egg whites until they form soft peaks. Gradually beat in the powdered sugar and vanilla.
Spread frosting on baked cookies and allow to dry. To pipe it through a decorating tube, stiffen with more sugar.
To keep frosting from drying out while decorating, spread a damp cloth or paper towel over the unused portion.
Joyce Walter can be reached at [email protected]
