Recipes, memories and random thoughts from my kitchen
Wednesday, September 14, 2011
I mentioned yesterday about how one of our friends gifted me with a wonderful vintage cookbook:
My granddaughters have fallen in love with this book, and I don't blame them. I mentioned earlier how this is the book that I learned to cook and bake from. Mine was the smaller, but no less wonderful, 1957 edition.
After school on Monday, the 8-year-old wanted to bake something from the newly acquired book. She chose to make sugar cookies. (I pretty much never bake sugar cookies except as cut-outs at Christmas time. I'd rather spend my calories on something with more flavor -- like chocolate, for instance. But we had all of the necessary ingredients on hand for these, so that is what we went with.) Although she has done a good bit of cooking and baking with me and has done some pretty much on her own, the format of these recipes is new to her.
The cookies are a bit different in that they don't call for vanilla or nutmeg, which are common ingredients in many sugar cookie recipes. Instead they call for grated lemon peel. I well remember baking these cookies on my own at home, and how yummy they made the kitchen smell.
Here's the chef with her finished product. Very pleased with herself and with her cookies. Her taste test verdict: "These cookies are delicious!"
Oh, the sugar-scented memories this brought back! My kitchen smelled just like the one of my childhood when I was baking sugar cookies! I took a nibble of the taste tester's cookie (saving my calories for chocolate) and yes, they tasted just the same too.
If you would like to try this recipe and are not blessed to own a copy of the book, here it is:
Sparkling Sugar Cookies
Heat oven to 400º. (We used 375º)
Lightly grease a baking sheet.
Mix thoroughly in bowl:
1/2 cup soft shortening (we used Land'o'Lakes margarine, softened)
1 cup sugar
1 tsp. grated lemon peel
2 Tblsp. milk
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
And mix these dry ingredients into the shortening mixture.
The recipe calls for the cookies to be dropped on the baking sheet 2 inches apart and then flattened with a glass. Our dough turned out too firm to drop, so she rolled it into balls and placed them on the baking sheet. Then, we greased the bottom of a drinking glass, dipped it in sugar, and pressed the dough down. My little chef adored this process, which was a new technique to her.
Bake 8 to 10 minutes or until light golden brown. Cool on wire rack.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.