It’s dark in the sky and white on the ground and warm in my kitchen. I’m making cookies! I’m making cookies while I should be at work! Haha! Even better. In this month’s issue of Gourmet Magazine, they compiled the very best cookie recipes from each decade from the 1940’s until now. So very cool, here is a link to it.
Gourmet’s Favourite Cookies
Yesterday I had an hour to spare and spent it making up the dough for 1943’s Scotch Oat Crunches. Tonight in my spare hour, I’m baking them up in the shape of tiny teapots, very fat little wiener dogs and stars. Currently I am eating a great deal of the first batch smeared with fig jam, because in my soul I am 82 years old.
Cream 1 cup butter until it is almost white; gradually add 1 cup light brown sugar, and keep on creaming until the two are thoroughly blended. Combine 2 1/2 cups pastry flour and 1/2 teaspoon each of baking powder and salt; sift twice into a dry mixing bowl, then stir in 2 1/2 cups rolled, sieved oats. When this mixture is thoroughly blended, add to it alternately that of the creamed butter and 1/2 cup cold water to which has been added 2 or 3 drops almond extract and 1/4 teaspoon vanilla extract. Chill for at least 25 minutes.
Roll out a portion of the dough about 1/8 inch thick, or as thin as it can be rolled on a slightly floured board. Cut in rounds about 2 inches in diameter; lift these with a broad spatula onto a generously buttered baking sheet, and bake for 10 minutes in a moderate oven (350°F.), or until the cookies are slightly browned. Cool and store in a cookie jar. They will keep indefinitely in a cool, dry place. When ready to use, spread a filling on one cookie and top it with another, and eat immediately.
Initially I thought these would spread, but they definitely dont, my wee wiener dog’s less than svelte silhouette is clearly defined. The first batch was a big underbaked and just turned to oatmeal in my mouth which wasnt very pleasing. The second batch baked up with golden edges and are crispy.
That’s it for now, I have to go to work!