Okay, these cookies are not sweet. Just plain, they taste like mounds of unsweetened cocoa cakes. But I got new countertops so I had to show them off! And I had fun and I found something that worked with them. This is what happened.
The authors warn that these cookies only keep for 3 days.
Total Time – 2 hours (if you bake the whole batch)
Yield – about 60 cookies
2 sticks butter.
1 1/3 cup brown sugar
1 cup milk – I use 2%
2 1/2 teaspoons vanilla extract
4 cups cake flour
1 teaspoon salt
3 teaspoons baking powder
3/4 cup cocoa
1 cup chopped nuts
Preparation and Baking
1) Preheat the oven to 350 degrees.
2) Cream butter and brown sugar together.
3) Add eggs, mix well.
4) Add the salt, mix well.
5) Add about a quarter cup of the milk, mix well.
6) Add the baking soda, mix well.
7) Add another quarter cup of milk, mix well.
8) Add the flour, mix well.
9) Add the rest of the milk, mix well.
10) Add the cocoa, mix well.
11) Add the vanilla extract, mix well.
I wrote this differently from what I did because I made the mistake of adding the cocoa last. For cookies, I usually just use a regular tablespoon to mix the ingredients.
The cookie batter was so thick though that I had to bust out the hand mixer. I made a mess because it was just sticking to the mixer attachments and not really going anywhere. At this point I just had to laugh!
12) Add the chopped nuts. If your husband can’t eat chopped nuts like mine, you can grind the nuts in a coffee grinder. (Kind of another mess :))
13) Cover a baking sheet with parchment paper.
14) Drop teaspoons of cookie dough on the baking sheet.
15) Bake for 15 minutes.
16) Here they are!
So now I had a dilemma. Was there a way to salvage the cookies? I tried a few things.
First I tried to just put more ground hazelnuts in the cookies, but that didn’t really make a difference but I put a whole bunch in anyways.
I tried putting whipped cream on top which was okay.
The best idea was “dipping” the cookies in raspberry preserves.
Vanilla ice cream might work well too. So I think this was a good cookie school day. I wonder if they used sweetened cocoa instead of unsweetened cocoa back in the 1960s which would make a difference. I didn’t like the cookie I made at first but I found a way to make it work.