crumbs - · PDF fileTattling stories hover like subtitles above the clanging baking sheets...

crumbsa cookie collection

by Wick Jacobi (art direction) and Dodie Jacobi (author)


hich sweet do I prefer? Ask me when I’m eating one of my aunt Marynone’s apple pies, or John Baker’s Pineapple

Sour Cream, and I am certain pie is my favorite. When I’m forking the point of a slice of chocolate layer cake, I’ll swear

cake is the best! But put me in front of a platter of assorted cookies, an antipasta of desserts, and the contest ends.

For too many Decembers, I’ve had too much going on to bake my own cookies. Instead, I have purchased Andre’s Suiss Con!sserie’s

assorted butter cookies, spritz and iced sugar cookies from the Independence Boulevard Bakery, and a go box of Lydia’s Italian Restaurant’s

indigenous cookies. It makes a lovely platter, and they are yummy, but I’ve missed the favorites – some of which I’ve been making and

eating since my earliest memory.

However last year, a few girlfriends decided to gather for a cooperative bake, a ritual we’ll repeat this year. It’s much better than Cookie

Swaps where guests bake a batch in their lonely kitchen to exchange later at a tea or martini party (thought martinis are always a good

idea!)

The rules for our Cookie Coop are simple. Each guest picks a cookie recipe and brings specialty ingredients. The hostess provides the basic

ingredients of "our, sugar, salt, baking soda, baking powder, eggs, butter, and shortening - and splits the cost with the other bakers.

While the group mixes and bakes, we willingly risk errors of omission (one team cook, we did get a batch of fudge without the sugar!)

Tattling stories hover like subtitles above the clanging baking sheets and mixer’s beaters, while the next generation of bakers eavesdrop to

remember this moment to their someday children.

Whether you choose to organize your own Cookie Coop, or just make a batch to eat the dough, I hope the process of making and sharing

these cookies brings you, and those you love, sweet memories.

Wish warm wishes for your happiest holiday season and new year,

DODIE


TABLE OF CONTENTS

TOLL HOUSE COOKIES (A BIT IMPROVED) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4APPLE COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6BROWN SUGAR WALNUT COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-8NO BAKE CHOCOLATE OATMEAL COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9ORANGE BROWNIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10DOUBLE-DELIGHT PEANUT BUTTER COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11BROWNIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12PECAN SANDIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13CRANBERRY ORANGE OATMEAL COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14FORGOTTEN COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15BUTTER PECAN TURTLE SQUARES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16PUMPKIN ORANGE COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-18MOLASSES CRINKLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19MARMALADE GEM COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Nestle Toll House Cookies (A Bit Improved)

Makes 5 dozen

This classic seemed to need no improvement, or so I thought. But over the years, a few substitutions have led to what I must say is my most requested cookie. I make mine with Muscovado sugar, a chewier brown sugar made from sugarcane juice and available at healthier or swankier groceries. I also use black walnuts for the chopped nuts, but I NEVER substitute another chip; no “gourmet” product works better in this recipe!!

2 1/4 cups all-purpose !our1 teaspoon baking soda1 teaspoon salt1 cup (2 sticks) butter, softened to room temperature3/4 cup granulated sugar3/4 cup packed light brown Muscovado sugar1 teaspoon vanilla extract2 large eggs at room temperature2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts

Preheat oven to 375° F.

Combine !our, baking soda and salt in small bowl with a whisk. I use my Kitchenaid stand mixer to beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. (Don’t get in a hurry here, the butter should turn light cream colored and be airy and light.) Add eggs, one at a time, beating well after each addition. Gradually stir in !our mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. (I use a 1 T ice cream scoop with great success.)

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


"Why anyone would make any kind of cookie but Toll House is beyond me!"

-Pop (Bob Jacobi, Sr.)

4

Apple Cookies (Source: June Jacobi, my mom)

Makes 5 dozen These are the cookie most requested for all bake sales, PTA meetings, showers, and holidays. Mom used to pipe a small star-shaped pink !ower and two green leaves on each cookie, then serve on a doilied milk glass platter.

1/2 c shortening1 1/3 c brown sugar1 egg1/2 c apple juice2 1/4 c !our1 t baking soda1/2 t salt1 t cinnamon1 t cloves1/2 t nutmeg1 c grated apples1 c walnuts1 recipe of icing (follows on page )

Preheat oven to 350° F.

Cream shortening and sugar well, then mix in the egg and apple juice. Sift together dry ingredients in a separate bowl, toss in the grated apples to coat them, then toss in the walnuts. Stir the dry ingredient mixture into the sugar mixture.

Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Ice cookies when cool. Decorate the tops with a single walnut half or piped icing !owers.


5

Apple Cookie Icing

1/4 c butter melted1/4 c brown sugar1 1/2 c confectioners sugar2 1/2 t light cream

Melt the butter, then stir in the brown sugar, cooking just enough to dissolve the granules. Remove from heat and stir in the confectioners sugar. Thin with light cream as necessary to make spreadable consistency, adding a teaspoon at a time. To ice easily, I put the icing in a quart Ziploc bag, smoothed out the air, and sealed it. Snip of a corner to pipe a circle of icing on each, it’s much easier than spreading with a knife since the cookies are cakey and somewhat delicate.


6

Brown Sugar Walnut Cookies (Source: Betty Woodall)

Makes 4 dozen 3” cookies (can be made smaller)

Mom’s friend Betty made these when I was a kid. You can leave the cookies plain, ice them with buttercream, or really go all out with sprinkles or piping decorations. I still crave the sensation of biting through the buttercream icing and on into the brown sugary walnut cookie below.

2 c brown sugar 4 c !our1/2 c vegetable shortening softened 1 t cream of tartar1/2 c butter softened 1 t baking soda2 eggs 1 c chopped walnuts or pecans1 t vanilla Icing (optional)

Preheat oven to 325° F. Cream the sugar and shortenings well. Stir in the eggs and vanilla. Sift together the dry ingredients, toss in the walnuts, then add the !our mixture to the sugar mixture. Shape into a 2" diameter log and refrigerate overnight. Slice and bake at 325 degrees for 15 - 20 minutes. Cool. Serve plain as a nice tea cookie, or frost with your favorite vanilla buttercream recipe or brown sugar icing that follows


7

Brown Sugar Icing and Candy (Source: Lee Bailey’s Country Desserts)

Ices a bundt-sized cake (such as banana cake, chocolate, applesauce or spice) OR makes an 8”x8” pan of candy OR ices a batch of cookies with leftover for candy!

2 c !rmly packed light brown sugar6 T heavy cream1/4 cup (1/2 stick) unsalted butter1 t vanilla extract1 c sifted confectioners’ sugar1 c toasted walnuts or pecans (optional for icing)

Place all ingredients except vanilla, confectioners’ sugar and pecans into a large saucepan and slowly bring to a rolling boil over medium heat, stirring all the while. Remove pan from heat, stir in the vanilla, then the confectioners’ sugar.

For cookies: Keep the mixture over a bowl of hot water so it will stay warm while you ice the cookies using a knife. For frosting a cake: Pour quickly onto the top of the cake and let it run down the sides. The frosting tends to set rather quickly, so don’t try to spread it with a spatula; it will look best if allowed to "ow naturally. Sprinkle top quickly with the toasted nuts, so they’ll set into the icing. For candy: Stir the pecans into the mixture and quickly pour into an 8” x 8” pan that is lined with buttered foil. Let set, pull the foil lining and candy out of the pan, and cut into squares.


8

No Bake Chocolate Oatmeal Cookies (Source: An old church cookbook)

Makes 3 dozen

One of the !rst cookies I learned to make myself in 6th grade for a “demonstration speech” assignment. My mom bought a hot plate so I could execute the recipe in the classroom, but I still remember the goo-making error of believing a school carton of milk equals " cup. FYI, it is, er was, 1 full cup.

2 c sugar 1/2 c peanut butter4 T cocoa 3 c quick cooking oats1/2 c milk 1/2 t salt1/2 c butter 1 T vanilla

Mix sugar, cocoa and milk and bring to a rolling boil in a medium sized saucepan, stirring often. Cook for one minute. Remove from stove and add remaining ingredients. Drop onto waxed paper to cool. A 1 T ice cream scoop works well!


9

Orange Brownies (Source: A Taste of Kansas City II)

Makes 24 brownies

The latest “best seller” at all the pot lucks I’ve been attending at Saddle & Sirloin lately. Would dress up nicely with fresh berries strewn about, or tucked next to sorbet. I like the idea of serving with Mom’s Apple Cookies – an apples to oranges thing….

1 ! c "our 1 c butter, softened2 c sugar 4 eggs1 t salt 2 t pure orange extract1 t baking powder 1 t grated orange zest

Preheat oven to 350 degrees. Sift together the dry ingredients. Add remaining ingredients and beat with mixer until blended. Pour into 13 x 9” pan and bake 30 minutes. Pierce the top of the brownies with a fork and pour glaze over warm brownies. Cool before cutting into 1 #” squares.

Combine glaze ingredients and stir until smooth:

1 c confectioner’s sugar2 T orange juice1 t grated orange zest


10

Double-Delight Peanut Butter Cookies (Source: Carolyn Gurtz)

Makes 2 dozen

With the head start of refrigerated cookie dough, these cookies are interesting enough for adults. You can leave out the chopped peanuts for any children who might be like my brother Bobby, he doesn’t eat nuts but likes peanut butter. I’d suggest a double batch, because these go very quickly!

! cup Fisher dry-roasted peanuts, "nely chopped! cup granulated sugar# tsp. ground cinnamon# cup JIF creamy peanut butter# cup powdered sugar1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies, well chilledCrisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; $atten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.


Winner of the 2008 Pillsbury Bake-O! Contest

11

Brownies (Source: Rose Levy Berenbaum)

Makes 16, 2” brownies

SUCH a simple recipe prepped in a 4 c glass measuring cup, yet so easily dressed up with raspberry sauce and berries, ice cream, caramel sauce, and onandon!! But it’s also amazingly good alone with a texture that isn’t fudgy or cakey but rather like a steamed pudding, tender and meltinyourmouth. Sometimes I cut brownies into shapes using cookie cutters to commemorate a special theme.

14 T unsalted butter melted1/2 c + 2t cocoa (recommend Schar!enberger’s available at Better Cheddar or online)1 c + 3T sugar3 eggs2 t vanilla1/2 c !ourpinch salt1 1/2 c pecans (optional)

Preheat oven to 325° F. In a microwave, melt butter in 4 c glass measuring cup or other microwave-proof dish. (Mine takes about 2 minutes.) Whisk in cocoa and sugar, then 3 eggs and vanilla. Then !our and salt. Then pecans if you choose.

Pour batter into an 8x8x2 pan (or 8” round) greased bottom. Rose lines with wax paper though I never do. Bake at 325 degrees for 30 – 40 minutes. (An 8” round took 40 minutes.)


12

Maple Pecan Sandies (Vegetarian Times Magazine)

Makes 1.5 dozen

This recipe is wheat, egg and dairy free, and a yummy remnant from my few years eating vegan. Not too sweet but crunchy and maple pecany!

1 c pecan pieces (6 oz) 18 pecan halves reserved for garnish1 cold fashioned rolled oats1 c rice !our (available in organic section of grocery or health grocery)" t salt2 t ground cinnamon" t ground nutmeg# c pure maple syrup2 T vegetable oil1 T vanilla extract

Preheat oven to 350 degrees. Toast pecan pieces by spreading on a baking sheet and baking until lightly toasted, about 5 – 8 minutes. Remove from oven, and cool slightly. Non-stick spray or lightly brush with oil two baking sheets (or line with parchment paper).

Finely grind pecans on a food processor. Add oats, !our, salt, cinnamon and nutmeg. Pulse on-o$ several times to combine ingredients. Scrape down the bowl with a rubber spatula and pulse on-o$ a couple more times. Transfer mixture to a large bowl. In medium bowl, mix maple syrup, oil and vanilla; add oil mixture to !our mixture and stir until well blended.

Roll 1 T dough into a ball and !atten to form a cookie about 1 % inches in diameter. Press a pecan half in the center of each cookie. Place cookies on prepared baking sheets, spacing about 1 in apart. Bake until undersides are lightly browned, about 10 minutes. (Don’t wait for them to brown on top, and expect they will still be somewhat soft. They’ll !rm up when cooling.) Transfer to wire racks to cool.

Per cookie: calories 160; 2 g protein, 9 g total fat (1 g saturated fat), 19 g carbs, 0 cholesterol, 31 mg sodium, 1 g !ber.


13

Cranberry Orange Oatmeal Cookies (Regretfully, the source has been lost)

Makes 4 dozen

Pals Crystal and Joseph shared this rather healthy recipe – well at least it’s healthy enough to include vital stats below - and it’s far superior to the classic.

1 c dried cranberries or raisins1/2 c orange juice1/2 c granulated sugar (scant cup)1/2 c packed brown sugar (scant cup)1/4 c butter or stick margarine softened2 T light colored corn syrum1 large egg1 1/2 c all purpose !our1 t baking soda1/2 t baking powder1/2 t salt3 c regular oats1/4 c coarsely chopped walnuts1 T grated orange rindCooking spray

Preheat oven to 375 degrees.

Combine cranberries and orange juice in a bowl, cover and let stand 10 minutes.

Beat the sugars and butter at medium speed of a mixer till light and !u"y. Add corn syrup and egg, beat well. Stir in cranberry mixture.Combine in a separate bowl the !our, baking soda, baking powder, and salt, whisking well to blend. Add the oats, walnuts, and orange rind. Stir well. Add to sugar mixture and stir until blended.

Drop by level tablespoons 2 inches apart on cooking sprayed cookie sheets. Bake for 8 minutes or until almost set. Cool on a wire rack.

Calories: 78 per cookie (22% from fat) Protein 1.6 g; Carb 13.8 g; Chol 7 mg; Iorn .5 mg; Sodium 69 mg; Calc 10 mg.


14

Forgotten Cookies (A long-standard recipe)

Makes 2 dozen

“Forgetting” these in the oven overnight allows these cookies to dry into crispy melt-in-your mouth drifts of meringue. When Mom made these for cookie trays, she always colored part of the meringue red and part of it green. I’m sure other colors for other holidays would work well too; Mom would be most proud of any improvisations. I think bits of crushed peppermint candies would be pretty and taste holidayful.

3 egg whites (be careful not to allow any yolk which would de!ate the whites)1 c sugar8 oz. miniature semi-sweet chocolate chipsPinch salt1 ! t vanilla

Preheat oven to 375 degrees. Beat egg whites with salt until sti". Slowly add sugar and vanilla. Fold in the chocolate chips. Drop onto greased cookie sheet about 2” apart. Put in oven, turn the oven o", and leave overnight. Remove in the morning and store in an airtight container.


15

Butter Pecan Turtle Squares (Lee Bailey)

Makes 100

I’ve not tried freezing these, because I usually make these for a crowd, but the recipe says they freeze well.

2 c all-purpose !our1 " c packed dark brown sugar (divided)" pound (2 sticks) plus 3 T unsalted butter (divided)1 " c coarsely chopped pecans1 " c chocolate chips

Preheat oven to 350 degrees. In a food processor, combine the !our, 1 c of the dark brown sugar, and 1 stick of the butter. Process until sandy; dough will not form a ball. Pat the dough #rmly into an ungreased 13 x 9 x 2” baking pan. Sprinkle the pecans evenly over the dough.

In a heavy medium saucepan, combine the remaining 1 stick plus 3 T of butter and " c brown sugar. Bring to a boil over moderate heat, stirring to dissolve the sugar. Boil the caramel for 30 seconds, stirring constantly.

Pour the hot caramel over the nuts in the baking pan. Bake for 20 minutes. Remove from the oven and immediately sprinkle the chocolate chips evenly over the top. Let melt slightly, then spread lightly, leaving some of the chips whole. Let cool completely before cutting into 1-inch squares.


16

Pumpkin Orange Cookies (Source: Libby’s Pumpkin with a few changes)

Makes 4 dozen

Like little pumpkin cakes, I reduced the sugar and replaced some of the white !our with whole wheat to make these cookies a little less cloying. (I mean, c’mon, by the time you ice them, there’s a lot of sweet to eat!)

2 c white all purpose !our" c whole wheat !our" t salt1 c (2 sticks) unsalted butter, softened" c granulated sugar" c packed brown sugar1 egg1 # c (15 oz can) Libby’s Pure Pumpkin (NOT pumpkin pie !lling)2 T orange juice1 t grated orange peel1 c chopped nuts (I like pecans)Orange Glaze (recipe follows pn page )

Preheat oven to 375 degrees. Combine !ours, baking soda and salt in a bowl by stirring with a whisk. In another large bowl cream the butter and sugars until creamy. Add egg, pumpkin, orange juice and orange peel, beating until combined. Gradually add the !our mixture, and beat until combined. Stir in the nuts.

Drop by rounded tablespoons (a 1 T ice cream scoop works well) onto ungreased baking sheets about 2” apart. Bake for 12 – 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about " t Orange Glaze. (A glaze loaded ziplock bag with the corner snipped works well for icing cookies.)


17

Orange Glaze

1 ! c sifted powdered sugar2 – 3 T orange juice! t grated orange peel

Combine all ingredients in a bowl using 2 T of the orange juice and stir until smooth. Add up to another T of orange juice if needed for glaze consistency.


18

Molasses Crinkles (Source: Working Mother Magazine)

Makes 6 dozen

This is a good cookie to bake with little kids who want to help roll dough into little balls and coat with sugar. Colored sugar can be used, though it seems muddy to me on a brown cookie. I think that large granulated sugar would be spi!y, but not necessary for taste. Note this one requires that the dough refrigerate overnight before baking! My friend David always said he never made any recipe that started out, “On the "rst day…”

2 # c all purpose $our1 t baking soda1 t ground allspice % t ground ginger1 c packed light-brown sugar% c (1 stick) butter, softened# c molasses1 t vanilla extract1 egg% c dried currantsSugar crystals (optional)

Combine the "rst four ingredients in a small bowl using a whisk. In a large bowl, cream the butter and brown sugar together until light and $u!y. Beat in the molasses, vanilla and egg. Stir in the $our mixture and currants just until combined. Divide dough into three pieces. Shape each into a disk then wrap in plastic to refrigerate overnight.

Preheat oven to 375 degrees.

Working with 1 disk of dough at a time, shape dough into small balls, using a scant T for each. Keep remaining dough chilled. Roll cookie balls in sugar crystals until coated, then place on ungreased baking sheets about 2 inches apart.

Bake for about 7 minutes for chewy cookies, 9 minutes for crispy cookies. Remove to wire racks and cool completely.

Per cookie: 44 calories, 1 g protein, 1 g fat, 7 g carbohydrate, 6 mg cholesterol, 27 mg sodium.


19

Marmalade Gem Cookies (Source: Bon Appetit Magazine)

Makes 4 dozen

Until compiling this booklet, I had not noticed my enthusiasm for cookies with orange! You might vary the recipe by replacing the orange peel with lemon peel, then !ll the thumbprint with your favorite fruit jam. Raspberry jam would be elegant, !g jam would be a bit exotic. I seem to have a whole collection of homemade jams from sundry travels, and even found one labeled Ginger Preserves.

1 " c (3 sticks) unsalted butter, room temperature1 # c powdered sugar1 " T minced orange peel (from about 3 oranges)1/3 c ground pecans1 t vanilla extract# t salt3 c unbleached all purpose $our% c orange marmalade

Preheat the oven to 350 degrees.

Beat butter, powdered sugar, and orange peel in a large bowl until $u&y. Add ground pecans, vanilla extract, and salt, and beat for 30 seconds. Add $our and stir until just combined. Cover and refrigerate dough 1 hour.

Working in batches, pinch o& pieces of dough and roll into 1-inch balls. Place balls in ungreased cookie sheets, spacing 1 inch apart. Press thumb into center of each ball to form a well. Spoon a bit of orange marmalade into each well. Bake cookies until golden brown, about 20 minutes. Transfer cookies to racks and cool. Cookies can be prepared up to 1 week ahead. Store at room temperature in an airtight container.


20

"And that's the way the cookie crumbles. Cheers!"

crumbs - · PDF fileTattling stories hover like subtitles above the clanging baking sheets...

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