{"id":4096,"date":"2015-09-06T09:43:33","date_gmt":"2015-09-06T15:43:33","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=4096"},"modified":"2025-06-30T08:45:11","modified_gmt":"2025-06-30T14:45:11","slug":"250-cookbooks-cookies","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=4096","title":{"rendered":"250 Cookbooks: Cookies"},"content":{"rendered":"

Cookbook #127: <\/strong>Cookies,<\/em> Natalie Hartanov Haughton, HPBooks, Inc., Tucson, AZ, 1983.
\n<\/strong><\/p>\n

\"Cookies<\/a>Cookies. One of my favorite foods in the world. Homemade, of course!<\/p>\n

Cookies<\/em> was a birthday gift from my mother to me in 1987. My mother was a master cookie baker, as I’ve probably mentioned quite a few times in this blog. Looking through this cookbook today, I realize she put a lot of thought into the choice of this particular book. The recipes are definitely her type of cookie, and the collection reflects her entire repertoire \u2013 especially the drop, bar, and rolled cookies.<\/p>\n

\"Cookies<\/a>I have totally under-used this cookbook. There is a coffee-cup stain on one page and I see a couple wrinkled pages here and there, but I didn’t mark any recipes as “tried”. I guess there are huge swaths of my life when I just didn’t make cookies because of the calories. Or, I just baked a handful of same-old-recipes when we all needed a cookie fix.<\/p>\n

This will change: today I well reshelve this cookbook with my very-favorites! There are lots of recipes I want to try in this book and all are from-scratch. The photos are great too.<\/p>\n

Cookies<\/em> begins with a few pages of cookie basics. “Successful Cookie Baking” reiterates\u00a0 the way my mother taught me to bake cookies \u2013 and the way I continue to bake them to this day. I actually wrote down some important cookie-baking points in 1993 when I made a bound “Cookie Book” as a present for a friend:<\/p>\n

“I always measure flour by dipping a measuring cup into a large canister of flour; I almost never sift before (or after) measuring. I always use unbleached flour. I use margarine (the cheap, stick kind) but you are welcome to substitute butter – I’m sure it would make everything better. Do use real chocolate chips and real vanilla.<\/p>\n

“I always beat the shortening, sugar, and egg mixture extremely well, until quite fluffy. Then, add the combined dry ingredients and mix only until they are all mixed in.”<\/p>\n

I have switched to butter rather than margarine in most of my cooking. It used to be that we were told margarine was healthier (and cheaper) than butter, so I used margarine a lot. Health advisories have changed, so it’s butter for me these days whenever I try a new recipe. But: many cookie recipes bake up differently with butter than margarine. I remember an Alton Brown episode of Good Eats<\/em> wherein he made chocolate chip cookies three ways \u2013 with butter, with margarine, and with shortening \u2013 and each turned out different. And that is my experience too. (When I was still living at home, a girlfriend came over and we made chocolate chip cookies. She pulled butter out of the refrigerator instead of the margarine the recipe called for, and those cookies spread way out on baking. Wow! A first experience with experiments in baking. (Mother always \u2013 always! \u2013 followed a recipe to a “T”. I hardly ever do that these days.)<\/p>\n

Anyway. I am only gradually changing my older margarine-based recipes to butter-based, making sure each time that adjustments do not need to be made to have them turn out the way I like.<\/p>\n

I pick up this cookbook on a morning when my day’s plans include something very special: I am going to spend the afternoon with my 20 month old grandson. Thought I: “Ah, I know what I’ll do! I’ll whip up a cookie batter at home and take some to bake with him!”<\/p>\n

Grandmothers and cookies, YES!<\/p>\n

Which recipe to bake? I choose “Zucchini Drops”. I think they will pass the strict codes of “natural and healthy” foods that my daughter wants for her child. Except the sugar: I’ll have to play that down. “Just a little sugar in these, honest! A ton of zucchini and walnuts \u2013 good foods!”<\/p>\n

\"Zucchini<\/a>Zucchini Drops<\/strong><\/a>
\nmakes about 6 dozen small cookies<\/em><\/p>\n