Baking Cookies in De Gruyter Fabriek 1930 from BRIGHT Creative's Flickr stream
I am finding any excuse to crank on the oven and make something, thanks to its amazing kitchen heating qualities. (Also the same reason I try NOT to turn on the oven all darn summer.) Here is a nice and easy cookie recipe to keep you warm this week. I will admit that the reason this recipe won out over others is because it gave me a good reason to use my vintage Pyrex double boiler. Oh, how I love it to pieces.
This recipe is from my American Woman's Cook Book (1942), which is one of the best purchases I have ever made. Nearly any recipe I have ever wanted or been curious about is in this volume. If you ever see it on sale, snatch it up! An now, the recipe:
Chocolate Drop Cookies
1 1/2 cups sifted flour
1/4 teaspoon salt
1 teaspoon baking powder
2 oz chocolate
1/2 cup shortening, melted (I used butter)
1 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
Sift flour, salt, and baking powder together. Melt chocolate and add to melted shortening (I put the cut-up bits of butter into the double boiler with the chocolate). Add sugar, egg, milk, and vanilla, then add sifted ingredients. (I add the milk when it is still on the stove, but with the heat off so there isn't a shock between the warm chocolate and cold milk. I then add the other items with the top part out of the double boiler and off the heat.) Let stand 10 minutes.
Drop from teaspoon onto greased baking sheet and bake in moderate oven (375) 12-15 mins. Frost if desired. Makes 36 (I was only able to get 18 from this recipe.)
I've been meaning to write a little post on my double boiler, because I think it is a way better method of melting chocolate than in a microwave. It is also just a sleek looking piece of kitchenware. Would you guys be interested in seeing some of the tools I use in my kitchen?