Oooh! I’m so excited to start my cookie education! I decided that if I REALLY want to bake I should take a cookbook and try every recipe. In this case I mean every cookie recipe. And I found the perfect book – my 1964 Culinary Arts Institute Encyclopedic Cookbook!
There are a gazillion cookie recipes in this book and a lot of them have really funny names! I can’t wait to share them with you. Even my husband smirked when I recited some of them.
This is the first recipe in the first chapter on cookies – Foundation Drop Cookies. By “drop cookies” the authors mean that the batter is placed on a spoon and dropped onto a baking sheet. The dough shouldn’t be too stiff but it shouldn’t be so “liquidy” that it sprawls all over the baking sheet. Enjoy!
This cookie tasted light, spongy and not too sweet.
Makes about 30 cookies
Total Time: 30 minutes
1) 1/3 cup of butter – The recipe calls for shortening but I’m not a fan. I kept a 1/1 ratio if you want to substitute it with shortening.
2) 3/4 cup sugar
3) 1 egg, beaten
4) 2 cups cake flour
5) 1/4 teaspoon salt
6) 1 teaspoon baking powder
7) 1/3 cup milk – I used 2%.
8) 1 teaspoon vanilla extract
Preparation and Cooking
1) Melt/soften the butter.
2) Add the sugar.
3) Beat the egg and add to the mix.
4) Add the salt, mix.
5) Add the baking soda, mix.
6) Add the flour, mix.
7) Add the milk, mix.
8) Add the vanilla extract, mix.
9) Turn your oven to 375 degrees.
10) Cover a baking sheet with parchment paper.
11) Drop about a teaspoonful of cookie dough onto the parchment paper.
12) Bake in the oven for 10-15 minutes. It took 10 minutes in my oven.
You can kind of see the quality of the photos from the photo above. I hope I can do these recipes more justice!
My attempt at a photo with more “styling.” I don’t know if this is really my style. 🙂
This last one is more using the cinematic effect, I like it the best.
Hurrah! My first cookie recipe was a success. The next cookie recipe will be variations on this foundation drop cookie. Have a great day everyone!