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Welcome back to the Chaotic Cooky Kitchen, where I’m still trying to get back on track here. But this time, I brought in a ringer recipe, because I can’t pass these up when I have the opportunity to make them.
But I didn’t have to do anything crazy like jump ahead at all, just move on a couple of pages to:
Molded Cookies
OK, this is a recipe in the Cooky Book* that I know and love via my mom. It’s not something that she makes constantly, but they are always good:
Our ingredients look fairly familiar, although adding a couple of eggs
Side note
Last week I mentioned that I’d been doing these recipes with hand-mixing only because of the time at which the cookbook was released.
A reader (hi Mom!) mentioned quite correctly that there were plenty of electric mixers out there (certainly even in the 50s, let alone the 60s). I didn’t know how prevalent they were, and in my defense, here’s the “what you need” picture from earlier in the book.
In my non-defense… yeah, the text next to it says “or an electric mixer” or something similar.
So I’m basically just punishing myself by not using one. But at least I’m making fewer dishes.
Onward
Mix the sugars and fats! No need to cream them, so naturally I wasted the above space on something that doesn’t apply this week.
Add your eggs and, you know… mix.
And yeah, this’d be your usual wet/dry recipe. Given last week’s semi-disaster in Refrigerator Cookie Land, I decided that the flour for this recipe would be weighed. 5oz per cup is the general rule, and it usually works.
And, well, you guessed it: mix them, too. It tells you to do it by hand, but I can attest that this results in hard-to-resolve “club fingers.” Works quickly, though, and probably doesn’t develop too much gluten.
As you can see, this time the dough actually came together like, well, a dough, so it was easy to work with. Time to roll it for refigeration!
Then in the fridge overnight. When that’s done, cut them up into 6 dozen cookies.
Thankfully, these are a ton easier to cut, so I could actually make them into the number of cookies prescribed in the recipe. I was expecting them to bake up D-shaped, because even after re-rolling them into cylinders, cutting them compressed one side.
Then I had a brain wave (or something else): why not try an egg slicer? It would make them even, thin, do it quickly, and…
So I wouldn’t do that if I were you. Back to the knife I went, and baking for less than 10 minutes gave me fairly well-rounded cookies that expanded more than you might (well, more than I might) think. And so, you get:
The Verdict: A+
Oof. These are kryptonite for someone trying to do a low-carb diet.2 They’re always excellent, but if you have a chance to buy high-quality unsweetened chocolate3, do it, and absolutely use it in this recipe.
*Links to the Cooky book are Amazon affiliate links that theoretically could earn a teensy amount of money for the site.
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