Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Wednesday, October 12, 2011
Like most cookies, these are a snap to prepare if you've let your butter come to room temperature. If not, mixing will be difficult and may cause you curse out loud and wonder why you just didn't buy that package of Pepperidge Farm at the grocery store.
This recipe makes a very sticky dough. You can use two spoons to form the cookies, or your hands, if you keep them wet. I opted for non-latex kitchen gloves and using these made forming the cookies quick and easy. I made medium size balls (think golf balls) and placed about six on each parchment lined cookie sheet, as they do spread during baking.
Baking these can be a bit tricky. You'll want to leave them in too long, but trust me. Take the cookie sheet from the oven before they look done (see above). Some magic happens outside the oven so that the cookies end up perfectly chewy and perfectly done (see below). It's a leap of faith, but one worth taking.
I followed Dot's recipe exactly, except substituted unsalted butter for the shortening. It makes for a much more flavorful cookie.
And is there a better way to package He-Man cookies than in some "purse" boxes? I think not.
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Love the title! These may be on my agenda for Friday. My husband asked me to make 12 dozen cookies for a college homecoming tailgate party Saturday. I think "He-Man" cookies sound like the perfect addition to a tailgate party!ReplyDelete
Thanks, Tug's Girl. Wow! Twelve dozen cookies is a lot of cookies! I'd make these, but also some bar cookies (like brownies) and some refrigerator cookies (the kind you form into a roll, refrigerator, slice and bake). Good luck!ReplyDelete
This looks delicious, here in our place a version of oat is popularly used. A material from dried rice and something like that called pinipig I think it will be a good alternative too.ReplyDelete
I've been looking for this recipe for a long time. It is the only cookie recipe I remember my mother making. We devoured them as they came out of the oven, so there were hardly many left when she was done baking, poor thing. Luckily, it makes several dozen. If you don't have five kids swiping them, like she did, you'll have plenty!ReplyDelete
I don't recall what size/how many she would drop onto the cookie sheet. Please share how many you bake on a tray and how much dough to use per cookie. I can't wait to taste these again!
I made these quite a while ago, but I generally use a small or regular size ice cream scoop to portion out the cookies, depending on the size I want. So you can do the same. Just leave about two inches around each mound of dough to allow for spreading. Thanks for writing and hope you make them!ReplyDelete