AROUND THE WORLD MAKING COOKIES

Making Cookies: AROUND THE WORLD MAKING COOKIES.

The American method of baking is quick baking. The cookies are not allowed to dry out. For quick baking put the cookies into a 450° F. oven and reduce the tempera­ture as needed. If hard cookies are desired, after the cook­ies are baked the temperature is reduced to 250° F. and the cakes are allowed to stay in the oven to dry out.

The Northern European method of baking is slow bak­ing. This makes a crisper harder cookie. The tempera­tures should be 350° F. to 275° F.

Measure accurately. Use standard cup and spoon meas­ures.

Always measure flour before sifting unless the recipe says: measure after sifting. The amount varies several tablespoonfuls before and after sifting.

Measuring the fat is important for the best results. Cut­ters are on the market to cut pound cakes of butter or lard into cupfuls or portions of cupfuls. These are convenient as a labor saver, as well as a means of accurate measure­ment.

Pastry blenders are also on the market. These are par­ticularly useful in blending butter into flour and sugar, in cookie making. The use of the blender prevents the fat from becoming oily, as it frequently does when the blending is done with the hands.

A large rubber plate scraper, with flexible points, is an indispensable kitchen implement in cookie making. Use the scraper for removing mixed ingredients from bowls. It prevents waste and insures accuracy.

Shrewsbury Cakes

This cookie recipe came to America with our first grand­mothers, back in the days when English gentlemen were sent to colonial Virginia to sit in the House of Burgesses.

One day, if luck smiles upon you, you will drop into a mountain cabin in North Carolina and a venerable grand­mother will serve you a cup of tea poured from an ancient silver pot. Then she will bring out little tea biscuits, which she still calls Shrewsbury cakes, and which she still makes by her famous old recipe.

Sift together:
8 cups flour
2 cups sugar
1 tbsp. coriander seed powdered
1/2 cup milk
1-1/2 cups butter melted
6 eggs unbeaten

Add the butter, milk and eggs to the flour. Mix well and knead to a smooth dough. Roll very thin, cut into small shapes and bake at 400° F. until light brown.

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