Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: BakingServes: 18Time: 30 minComplexity: 1/5

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

  1. Heat the oven to 350°F (a moderate oven). Butter a baking sheet.
  2. Cream the butter and add the sugar gradually, then the egg, the blend, and the vanilla.
  3. Drop from the tip of a spoon in small portions on the sheet, two inches apart.
  4. 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.
  5. Make 8 to 10 minutes, until delicately browned at the edges.

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