Rich Cookies
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Rich Cookies' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXX, Gingerbreads, Cookies, and Wafers). Measures and oven temperatures modernized. Conversion: the original's 3/4 cup flour (94 g) is swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change. The very low flour ratio is the dish — it is not a near-duplicate of Vanilla Wafers or Sugar Cookies, both of which carry more than twice the flour per batch.
A very small-flour drop cookie: half a cup of butter to only three-quarters of a cup of flour, dropped from the tip of a spoon, spread thin, and crowned with raisins, nuts, or citron. Rich is the right word — the flour is almost just a binder.
Why this complexity: Straight swap with a gum-containing 1:1 blend; Dropped and spread, no rolling.
Ingredients
- 94 g gluten-free 1:1 baking blend (with gum) (about 3/4 cup), for the original 3/4 cup flour (94 g, USDA basis 125 g/cup)
- 1/2 cup butter, plus more for the sheet
- 1/3 cup sugar
- 1 large egg, well beaten
- 1/2 teaspoon vanilla
- Raisins, chopped nuts, or citron, for the tops (about 1/3 cup)
Method
- Heat the oven to 350°F (a moderate oven). Butter a baking sheet.
- Cream the butter and add the sugar gradually, then the egg, the blend, and the vanilla.
- Drop from the tip of a spoon in small portions on the sheet, two inches apart.
- Spread each thinly with a knife first dipped in cold water. Put four raisins on each cookie, or a few strips of nut or bits of citron.
- Make 8 to 10 minutes, until delicately browned at the edges.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.