The Cookie Book is a little paperback cookbook from 1954 (earlier versions were printed in ’47 and ’49.)
It was published by the Culinary Arts Institute, edited by Ruth Berolzheimer.
It claims to be “Everything you need to know about making…” all these kinds of cookies: rolled, filled, molded, refrigerator, drop, cookie bars, curled wafers, macaroons, meringues, kisses and holiday. Whew!
It does pack an awful lot into its 48 pages.
The book includes information on different wet and dry ingredients, cookie-making tips, and 250 different recipes.One recipe that caught my eye is Thrift Cookies, which are made with 2 cups of dry cookie or cake crumbs and peanut butter.
Now that’s a clever way to get more use out of those stale, unwanted cookies or slices of cake…make them into new cookies! I can imagine batches of cookies extending into infinity, each carrying with it a little piece of that original, old, stale cookie. Mmmm.
I don’t remember where I picked up this cookbook, but it is an odd one because it has a homemade wooden cover tied onto it! The cover consists of two pieces of polished plywood, with the word “Cookies” and a picture of a puffy baker wood-burned onto the front. Glad to see someone got some use out of their home woodburning kit!
This recipe for Date Honeys reminds me of Hermit Cookies, which my grandmother always had in her house!
- This recipe is from The Cookie Book. It is listed below just as it appears in the cookbook.
3 eggs, beaten
1 cup strained honey
1-1/2 cups cake flour
1 teaspoon salt
2 cups ground dates
1 cup chopped nuts
Beat eggs until thick and combine with honey. Sift the flour, baking powder and salt together and add to the eggs and honey. Add dates and nuts. Combine all ingredients and pour only to 1/4-inch depth, into 2 7×11 inch pans which have been greased and lined with wax paper. Bake in a moderate oven (350°F.) 40 minutes. Remove from the pan and cool. Cut into 22 bars 1 inch wide or wrap the whole cake in waxed paper and store until ready to cut. Honey cookies can be kept 2 or 3 weeks and the flavor will improve.
The bars may be rolled in confectioner’s sugar or frosted.