Whether a Galleta from Spain, a Pl�tzchen from Germany or an Amaretti from Italy, the cookie�s historic background has earned its place as a hand-held tradition through the ages.
America�s dairy farmers have compiled some history about these wonderful anytime treats.
Early cookie development dates to the seventh century Persian Empire. Records show that the �cookie� was originally used as a test cake: bakers would place a small amount of cake batter onto baking pans to ensure the oven was heated to the correct temperature for cake baking. However, baking techniques and recipes evolved with the melding of cultures across Northern Europe and the developing spice trade, allowing the cookie to become a culinary treat rather than a testing method.
As global sea travel became widespread starting in the 14th century, biscuits, or hardtack, were the ideal travel food because they stayed fresh for long periods of time. One of the most popular forms of this �travel cookie� was the jumble, a hard cookie made from nuts, sweetener and water.
Eventually, English, Scottish and Dutch immigrants brought their versions of the cookie to North America in the 1600s. While the English primarily referred to the cookie as �small cakes,� or �tea cakes,� the Dutch used the word �koekje,� which eventually evolved into �cookie� or �cookey� in the 1700s. Affordable sugar and flour in the 19th century and the introduction of chemical rising agents such as baking soda led to the development of new cookie recipes that have become modern day favorites, including Snickerdoodles, Fig Newtons and, of course, the chocolate chip cookie.
Although cookies are generally thought of as sweet, flat and circular desserts, there are nine basic types that are broadly classified according to the way the dough is handled and formed:
Bar cookies: Batter or other ingredients are poured or pressed into a rectangular pan, then baked and cut into individual-sized squares. Examples: brownies, lemon bars.
Drop cookies: A spoonful of relatively soft dough is placed on the baking sheet; the mound of dough spreads and flattens during baking. Examples: Chocolate chip cookies, macaroons, peanut butter cookies.
Molded cookies: A stiff dough is molded into balls or other shapes before baking. Examples: Almond crescents, snickerdoodles.
No-bake cookies: A �faux� cookie that does not require any baking; a type of candy-cookie hybrid. Example: Rice Krispies Treats.
Pressed cookies: A soft dough is extruded from a cookie press or pastry tube into various decorative shapes before baking. Examples: Spritzgeb�ck or spritz cookies.
Refrigerator or ice box cookies: A stiff dough is shaped into logs and refrigerated until it becomes hard. Then the logs are sliced into rounds and baked. Examples: pinwheels, shortbread.
Rolled cookies: A stiff dough is chilled and then rolled thin and cut into shapes with a cookie cutter, knife or pastry wheel. Example: gingerbread men.
Sandwich cookies: Rolled or pressed cookies are held together with a sweet filling such as marshmallow, icing or jam to form a �sandwich.� Examples: Oreos, French macaroons.
Fried cookies: Fried dough that is often dusted with powdered sugar. Examples: Krusczyki, Zeppole, rosettes.
Here are some recipes for some great cookie favorites.
Apple cider buttons
Cookies:
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 tablespoon lemon zest, optional
2 cups flour
1/4 teaspoon salt
Decorative sugar, for garnish
Filling:
1/2 cup prepared apple cider jelly*
In medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add vanilla extract and lemon zest.
In separate bowl, whisk together flour and salt; gradually add to butter mixture. Cover dough; chill at least 2 hours, or until firm.
Preheat oven to 375�F. Shape dough into 1/2-inch balls and place 1 inch apart on parchment-lined baking sheets. Lightly flatten half the balls with bottom of a juice glass to create �bottom� layer of button. Sprinkle rounded button tops with decorative sugar.
Bake cookies 8 to 10 minutes, until lightly brown on bottom edges. Remove cookies to wire rack; cool completely.
Once cooled, spread bottom cookies with 1/4 teaspoon apple cider jelly; place cookie top on jelly. Store unfilled cookies in airtight container, in refrigerator, for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.
*Apple cider jelly is available from many online gourmet retailers. Apple jelly or another preserve may be substituted. Recipe for homemade jelly is below:
Combine 6 cups fresh apple cider, 4 cups sugar and 1 box (1 3/4 ounces) sure-jell dry, sugar-free pectin in saucepan over medium-high heat. Bring mixture to boil; stirring constantly. Reduce heat; simmer 10 minutes, stirring intermittently. Remove from heat; skim off any foam; pour into clean sterilized jars. Refrigerate to set (or process according to canning instructions). Makes 3 dozen mini sandwich cookies.
Almond butter buckeyes
Candies:
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or 1-1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners� sugar, sifted
Coating:
12 ounces bittersweet chocolate, chopped
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners� sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes. Makes 4 dozen candies.
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to 3 days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Bananas Foster bars
Bars:
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners� sugar, sifted
Bars:
Preheat oven to 350�F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely. Makes 16 2-inch bars.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners� sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners� sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.
Chocolate butter pecans
Cookies:
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons Mexican or pure vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped
sea salt, optional
Mexican chocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon Mexican or pure vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon cinnamon
pecans halves for garnish
Cookies:
Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely. Makes 4 dozen cookies
Mexican Chocolate Icing:
Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
