Top 100 Cake Blog

Top 100 Cake Blog

Saturday, May 13, 2017

Ruth Hamilton Cookies


If you yearn for a crisp coconut brown sugar cookie, then these are your ticket to happiness. I didn't love them (I like chewier cookies) yet found them very, very addicting.

You can feed this habit with ease -- Ruth Hamilton (whoever she was/is) created a recipe that can be put together quickly and simply.  You just need the simple ingredients, a wooden spoon and a saucepan.

I found this vintage recipe in a large binder filled with family recipes dating back to about 1920. As you can see at the end of the post, a younger generation family member carefully copied the original recipe, and may others. (Somehow this family treasure trove ended up on eBay. So much for tradition.)


These cookies are a dream to make. Butter is melted, sugar is added, and the rest of the ingredients are simply added to the saucepan.


Adding the eggs and vanilla smooths this out.


After the liquid mixture cools, the dry ingredients are introduced.


Mix it all together very well.


You can drop these cookies from a teaspoon or, as I did, scoop them with a small cookie scoop (or roll the dough in your hands).


Bake and watch them disappear.


Here's the original recipe, and below that, the recipe copied over by a daughter or granddaughter.


Production notes: I followed this recipe exactly, but used half light brown and half dark brown sugar (mostly because that's what I had on hand). Using light brown sugar will make the cookies lighter in color. I used old-fashioned oats, and Angel Flake coconut. And butter, of course, instead of shortening.


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