Yes, really! Dating back to 1925 the fact that cookies contain vitamins has been a well-known fact, but now seems to be a buried fact…
The following information is from a 1925 cookbook called simply, “Home Made Cookies“. Below the citation is an image from the book.
In any event, with Christmas cookie season right around the corner, here’s some food for thought to appease any guilt you may feel when going all out with your special cookies!
And do remember, it’s homemade cookies (note the words, “Natural state”) this cookbook and we are referring to – store bought won’t cut it, sorry.
“Cookies are not only a source of special joy to the children and the grown-ups – these delicious morsels of cake are also good for the health.”
“There are so many different kinds of cookies – crisp, soft, thick, thin, rolled, drop, plain, nut and many others – that the possibility for variety is almost unlimited.”
“Today more than ever, we are conscious of the importance of keeping fit. Housewives are giving more attention to selection and serving foods that are pleasing to the taste and at the same time build healthy bodies. Baked foods contribute vitamins. In serving a variety of cookies, you can supply your family with many food products, which in their natural state are rich in needed vitamins. Among these are whole wheat, butter, eggs, milk, peanut butter, fruits, nuts, raisins and many others.”
“A good supply of cookies…will delight your family and friends and make you famous for your cookie jar.”
Cookie Starter Recipes
Following are two long-time favorites: Peanut Butter Cookies and Honey Wafers. Peanut butter with its protein and honey with its natural sweetening ability truly isn’t all that bad for us. Use the raw honey suggested for the most natural effect; however, you are free to use your favorite honey if you prefer. These will be delicious either way.
These recipes have been adapted from the 1925 “Home Made Cookies” cookbook put out by a company called K C Baking Powder.
Peanut Butter Cookies
2 tablespoons butter
1/2 cup peanut butter
1 cup sugar
1 egg, beaten
1/3 cup milk
2-1/4 to 2-1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
Cream butter, add peanut butter and cream again; gradually beat in sugar. Add egg, milk and flour sifted twice with baking powder and salt. Mix to a soft dough, roll into a thin sheet and cut into rounds. Place on buttered pans, dredge with granulated sugar and bake in hot oven (400 to 450 degrees) for 7 to 10 minutes. Makes 5 to 6 dozen two-inch Peanut Butter Cookies.
2-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup sugar
1 cup strained raw honey
1/2 teaspoon pure lemon extract
Sift flour, baking powder and salt together three times. Cream the butter, add the sugar gradually and mix well. Add the honey and flavoring, and then the flour mixture in several portions, mixing thoroughly after each addition. Roll in a thin sheet on a floured board, cut with small cookie cutter and place on a greased cookie sheet. Bake cookies in a moderate oven (350 degrees) for 8 to 10 minutes. Makes about 7 dozen small cookies.
Would you like to grab these two recipes? Okay! We’ve made a special PDF File (F*R*E*E!!) for your convenience. Just click the PDF button below.
Honey is an invert sugar formed from natural floral nectar’s gathered by bees. Fructose and glucose rank as the predominate carbohydrates, with maltose and sucrose present in small percentages as well as trace amounts of nutrients.
Bake up a batch of this tender, light, sweet honey cookies recipe – then, on a lazy afternoon, whip up some lemonade or iced tea to enjoy them with.
1/2 cup milk
2 teaspoons baking soda
4-1/2 cups flour
1 teaspoon vanilla
Preheat oven to 350 degrees. In a large bowl, beat eggs well. Add the rest of the ingredients and mix well to make a soft dough. Bake for 8 to 10 minutes. Do NOT over bake. Cool and frost with your favorite icing.
The Recipe Card
Watch Honey Labels
Always be sure to get pure honey – some companies are mixing honey with cheaper sweeteners like sugar and corn syrup to cut costs. The FDA has called for full disclosure when honey is cut with anything else. Watch for labels that say “pure honey“. Steer clear of any honey labeled “honey blend“.
Did you know?
Honey tastes sweeter than sugar. When substituting honey for sugar (other than in baked goods), start by using half as much honey as sugar; then adjust to taste. Choose a mild honey when you want to sweeten a dish without making a major flavor change. See Sweet Choice of Honey for more.
The tradition of using spices in holiday baking dates back at least to the Middle Ages. Use them and these holiday cookie baking tips to be the best holiday cookie baker ever!
Europe’s first cookies were simple honey cakes enlivened with freshly ground dried clove buds, sweet cinnamon tree bark or pungent ginger root. Spices were laboriously transported along trade routes from India and the Spice Islands to Syria and Egypt, and then to Italy and the rest of the continent. These highly sought – after seasonings not only added inviting flavor, but, because of their rarity and high cost, signaled the importance of the season itself.
While today a whole world of spices is readily available and quite affordable, spices still impart a sense of festivity. From gingery cranberry biscotti to coriander – spiced apricot thumbprints, these special cookies make the holiday bright. Bake them for fun ofÂ it, for gifts or casual entertaining. Or for the simple pleasure of eating incredibly good homemade sweets. Or perhaps the best reason is for the fragrance and flavor that linger in memory long after the holidays are past. So get ready to become the best holiday cookie baker ever!
Holiday Cookie Basics
Baking cookies for loved ones warms the heart. You WANT to be the best holiday cookie baker for them. Here are some helpful tips to ensure top-notch, mouth-watering cookies.
Cookie Fats and Leavening: Selecting the Right Fat
Several types of fat are used in cookie baking. Butter is often used because it gives good baking results and excellent flavor. Salted and unsalted butter may be used interchangeably. If you use unsalted butter for cookie baking, you may want to slightly increase the amount of salt in the recipe. Use the convenient marks on the butter wrapper for measuring.
If you choose to use margarine for cookie baking, use one that contains at least 80 percent vegetable oil. If you can’t tell from the front of the margarine package, check the nutrition label. The margarine should have 100 calories per tablespoon. Those margarine’s with less than 80 percent vegetable oil have a higher water content and can result in tough cookies that spread excessively, stick to the pan, and don’t brown as well. Margarine’s also have convenient measurements on the wrappers.
Shortening is sometimes called for in cookie recipes. Shortening now comes packaged in sticks which are marked with measurements, just like butter or margarine. Shortening also comes in cans. To measure shortening from the can, press it firmly into a dry measuring cup and level the excess off with a straightedge.
Cooking oil is occasionally called for in special recipes. However, don’t try to interchange oil for butter, margarine, or shortening.
All of the recipes that you will find on our Web site were tested with large eggs. Use fresh eggs for best results. This goes for the Healthy Holiday Recipes, as well.
Baking powder and baking soda are both important when making cookies. They are chemical leavening agents that produce carbon dioxide to help cookies rise. Double acting baking powder produces gases in two stages: first, when liquids are added and then during baking. Baking soda creates carbon dioxide instantly when it is mixed with acidic ingredients such as buttermilk, sour cream, or fruit juices.
Any recipe that uses only baking soda as leavening should be baked immediately, before all those bubbles deflate. Store baking powder and baking soda in a cool, dry place. For best results, replace every 6 months or check the “use by date.”
Using the right utensil to correctly measure recipe ingredients is important for consistent results. Remember, you are striving to be the best holiday cookie baker ever! Or at least in your family!
To measure liquid ingredients, such as milk, use a glass or clear plastic measuring cup with a spout plus a rim above the last mark that guards against spilling. Set the liquid measuring cup on a level surface. Then, bend down so your eyes are level with the marking on the cup. For measuring liquid, such as vanilla, in a measuring spoon, fill the spoon to the top, but don’t let it spill over.
Measuring Dry Ingredients
Level off a dry measure. To measure dry ingredients, such as flour and granulated sugar, use nested metal or plastic measuring cups. The top edge of the cups are flat to allow excess dry ingredients to be leveled off. To measure flour, stir flour in the canister to lighten it, then spoon into the cup. Use the straight edge of a metal spatula or knife to level the top. Don’t pack the flour into the cup or tap it with the spatula or on the counter to level. Granulated and powdered sugar are measured the same way as flour. However, to measure brown sugar, press it firmly into a dry measure so it holds the shape of the cup when it’s turned out.
Best Holiday Cookie Baker Equipment
Choose cookie sheets with very low sides or no sides at all. The pan should be dull finished and of a heavy-gauge aluminum. Use lighter-colored cookie sheets since dark-colored ones sometimes cause the bottoms of cookies to over-brown. Cookie sheets with a nonstick coating let you skip the greasing step, although the dough might not spread as much, giving you thicker, less crisp cookies. Only grease the cookie sheet when the recipe instructs you to, otherwise the cookies may spread too much and become too flat.
Use rectangular and square cake pans to bake bar cookies and brownies. Other types of cookies won’t bake as evenly in a pan with an edge. Cookie sheets that are insulated often will give you pale cookies with soft centers. If you are making cookies with a large amount of butter, such as sugar cookie cutouts, the butter may melt and leak out before the dough is set. And, if you bake cookies on an insulated cookie sheet long enough to brown them on the bottoms, the rest of the cookie may get too dry.
Cookie dough may be prepared using either a handheld electric mixer or a standard mixer. Portable (handheld) electric mixers are perfect for light jobs and short mixing periods.
If you use a handheld mixer, you may need to stir in the last amount of flour by hand because the dough is too stiff for the mixer to handle easily.
Many cookies can be frozen for up to 3 months. Most cookie dough’s, except bar cookie batters and meringue-type mixtures, can be refrigerated or frozen before baking.
Just pack your favorite dough into freezer containers or shape slice-and-bake dough into rolls and wrap. Store in a tightly covered container in the refrigerator for up to 3 days or freeze for up to 6 months. Before baking, thaw the frozen dough in the container in the refrigerator. If it is too stiff to work with, let the dough stand at room temperature to soften.
Short-Term Cookie Storage
Be sure to cool cookies completely before you store them. Place the cooled cookies in storage containers with tight-fitting lids or plastic storage bags. Separate layers with sheets of waxed paper. Keep crisp cookies and soft cookies in separate containers. Also, keep spicy cookies separate from delicately flavored ones. Store frosted cookies in a single layer. If you allow the frosting to dry, you can stack them. Just remember to place waxed paper between the layers.
For short-term storage, keep cookies up to 3 days at room temperature. Bar cookies can be kept in their own baking pan with a tight covering of plastic wrap or foil for a time. If a cookie filling or frosting contains cream cheese, sour cream, or yogurt, store the cookies in the refrigerator.
Long-Term Cookie Storage
For longer storage, place completely cooled, unfrosted cookies in bags or containers that are intended for freezer storage. Use a sheet of waxed paper between layers. Seal, label with contents and date, and freeze up to 3 months. Thaw cookies in the container about 15 minutes before serving. If cookies are to be frosted, thaw them before spreading icing.
Drop Cookie Tips
Cool Your Cookie Sheets
It’s important to allow cookie sheets to cool between batches. A hot cookie sheet may cause the cookies to spread too much. And, the cookies may brown too much around the edges. For spritz cookies, it’s very important to cool the cookie sheet to room temperature before pressing the dough onto it. If the sheet is warm, the cookie press won’t release the dough properly.
When making drop cookies, use a spoon from your flatware, not measuring spoons. The deeper bowl of a measuring spoon makes the dough difficult to remove. Push the dough off of one spoon with another spoon or a small spatula. For even baking, keep the dough mounds even in size.
Using a Food Scoop
For evenly shaped, evenly baked drop cookies that are all the same size, use a food scoop. They work like ice cream scoops and come in various sizes. The higher the number, the smaller the scoop.
More Cookie Tips
Removing Bar Cookies from the Pan
To make it easier to remove and cut bar cookies, line the baking pan with foil. Here’s a simple tip: Tear off a piece of foil that’s large enough to extend over the edges of the pan. Invert the baking pan on the counter-top and shape the foil over the baking pan until it fits. Turn the pan upright, then place foil inside, smoothing it to fit inside the pan. If your recipe says to grease the pan, grease the foil lining instead.
Here’s a simple tip that allows you to easily remove delicate meringue cookies from the cookie sheet: Line your cookie sheet with parchment paper. Use the food-safe parchment paper instead of brown paper grocery bags because they may contain recycled materials. After baking, transfer the meringue cookies to a wire rack for cooling.
Cookie Doneness Test
Check cookies for doneness at the minimum baking time called for in the recipe. A kitchen timer is a helpful reminder. When the cookies are done, remove them from the cookie sheet immediately unless directed otherwise in the recipe. Some cookies are left on the cookie sheet for a specified amount of time to let them set. Use a spatula to transfer hot cookies to a wire rack for even cooling. Wire racks can be easily cleaned. Let the cookies cool completely before storing.
There. You have all the tips you need to be your families best holiday cookie baker – EVER! 😉
Here are some suggestions on baking cookies healthier. A few healthy additions are all it takes.
Add ground flax seeds (try 1 tablespoon) to your cookie batter for more fiber and omega-3 fatty acids.
Next time you’re baking cookies, experiment with different natural, healthy sweeteners. Try honey and agave syrup instead of the sugar. You can also try this in other recipes that call for plain granulated sugar.
Use this cookie base (minus the last 3 ingredients) as a blank canvas for other flavor variations. So instead of baking cookies with bananas, walnuts, and chocolate chips, try one of the following instead.
Raisins and a pinch of cinnamon.
Dried blueberries with raw sugar sprinkled on cookies.
Dried cranberries and 1/2 teaspoon orange extract.
Slivered almonds and 1/2 teaspoon almond extract.
Misc. Cookie Tips
When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours. Then wrap without worrying about them sticking together.
For drop cookies, use a small ice cream scoop to drop the dough on cookie sheets.
Keep the rinds of oranges and grapefruits. Grate them and store in a tightly sealed jar in the refrigerator. They will make excellent flavorings for sugar and vanilla cookies.
To fancy up the top of a cookie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.
When you are baking cookies and it’s time to roll the cookie dough, sprinkle your board with powdered sugar instead of flour. Too much flour makes the dough heavy.
Dropping Cookie Dough. To get cookie dough to drop without sticking dip the spoon in milk first.
For drop cookies, you could also use a small ice cream scoop to drop the dough on cookie sheets.
Did you know?