In last night’s Art of Cookies class we made Rugalachs and Sugar Cookies. 🙂
Okay, so I’ll be honest, I had no idea going into last night’s class what on earth a Rugalachs was. Even as we were making the cookies, there were steps that made me think of other foods, like cinnamon buns. And then when they were finshed (both before and after they were baked), I looked at those cookies and thought “pigs in a blanket”. Huh? Um, yeah, not exactly what you want to think about when you make cookies, but I did. Well, until I ate one! The dough was like a pastry, not a traditional cookie dough. And the filling was similar to a cinnamon bun because of the chopped pecans, raisins, cinnamon, and brown sugar. So much tastier than they look! Ha! 😀
The other cookie we made were Sugar Cookies. We cut out both tops and bottoms with the same shape. I chose to use a flower shape, for both the size of the cookie, as well as the ‘cut-out’ in the top cookie. We then filled them with raspberry jam, and sprinkled them with icing sugar. You can also finish them by dipping them in chocolate, or drizzling them chocolate.
In last night’s Art of Cookies class we made Chocolate Chip Cookies and Oatmeal Raisin Cookies. 🙂
The first chocolate chip cookie was invented in 1930 by Ruth Wakefield of Whitman, MA, who ran the Toll House Restaurant. One day she was experimenting with the recipe of a colonial cookie called “butter drop-do”. Having a bar of semi-sweet chocolate on hand, she chopped it into pieces and stirred the chunks of chocolate into the cookie dough. She assumed the chocolate would melt and spread throughout each cookie. Instead the chocolate bits held their shapoe and created a sensation at the restaurant. She called her new creation the Toll House Crunch Cookie. Word of the cookie spread. It became so popular that the Nestle company, seeing the potential, developed a scored semi-sweet chocolate bar with a small cutting implement so that making the chocolate chunks would easier. Mrs Wakefield’s cookie recipe was printed on the wrapper of each bar. This cookie became widely known when Betty Crocker published it in her radio series “Famous Foods From Eating Places” in 1939. 🙂
In Italian, biscotti means “twice cooked”. The word biscotti is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness.
Though its now a year round favourite, this tender crisp, butter-rich cookie was once associated mainly with Christmas and Scottish New Year’s Eve. The traditional round shape comes from the ancient Yule Bannock, which was notched around the edges to signify the sun’s rays. The classic way of making shortbread is to press the dough into a shallow earthenwave mold that is decoratively carved. After baking, the large round cookie is turned out of the mold and cut into wedges. Today, more often than not, shortbread cookies are formed into simple squares or rounds.