Tuesday, December 6, 2016

Retro 1958 Cookie Tips & Recipe for Fudge Slices

I have so many cookbooks, but I love my 'retro' pamphlets filled with fun chocolate cookie, candy and cake recipes. So today I'm adding more Cookie Tips, this time from Good Housekeeping's Book of Cookies (1958).  I'm also posting the recipe from the Book of Cookies for Fudge Slices. Gotta love the illustrations in this book--and the cookie dough splatters! I pick up most of these cookbooks and pamphlets at garage sales and flea markets, but I've also had some for years that have come down to me from family members. So get Baking for the Holidays!

Monday, December 5, 2016

Cartoon of the Day: Going Green

Butter Pecan Turtle Cookies: Holiday Retro Ad & Recipe

I just love Retro Ads with Recipes, and this one is especially fun for the holidays. Note the wreath in the window, and the Tagline: Land O Lakes Butter Pecan Turtles. The irresistibly good Holiday Cookie Made Easy.

Of course, being a Land O Lakes ad, it's all about butter! I love to bake with butter. These Butter Pecan Turtle Cookies are delicious. And, there are no calories! Right? One caveat, these are more bars than cookies, but they still taste great.

Butter Pecan Turtle Cookies

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened

Caramel Layer 
2/3 cups Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1 cup whole pecan halves (not chopped)
1 cup milk chocolate chips

Preheat Oven to 350°.
In 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2" pan.
Sprinkle pecans evenly over unbaked crust.
Prepare caramel layer
In heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.
Pour Caramel Layer evenly over pecans and crust.
Bake near center of 350° oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown.
Remove from oven.
Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips.
Cool completely; Cut into 3-4 dozen bars.

Sunday, December 4, 2016

National Cookie Day: Chocolate Pinwheel Cookies

Every day should be Cookie Day, but it's always nice to be reminded with an 'official' Cookie Day Holiday! Today is National Cookie Day!

There are many types of cookies--Bar Cookies, Drop Cookies, Pressed Cookies, No-Bake Cookies, Molded Cookies, Rolled Cookies, Sandwich Cookies, Fried Cookies, but today I'm posting a recipe for one of my favorite type of Cookies: Refrigerator Cookies aka Icebox Cookies.

Refrigerator Cookies (icebox cookies) include a variety of cookie styles that require chilling. Very often, as in the case of the recipe below, the cookie dough is shaped into a log, so that when chilling is complete in the refrigerator, the dough is easily sliced and baked.

My most favorite Refrigerator Cookies are Pinwheel Cookies. My grandmother lived with us when I was growing up, and she was a terrific baker, so my mother didn't do a lot of baking. But my mother did make Pinwheel Cookies. I used to help her roll out the dough, and after it was cold, and the two doughs were put together, I got to cut them. How fun. So visual, too!

The following recipe for "Chocolate Pin Wheels" is from my copy of Baker's Famous Chocolate Recipes, 1936. I love vintage cookbooks and pamphlets. Note that cookie is spelled "cooky" in the cookbook!