I love leafing through my late Mom’s recipe box and finding some of the recipes that became part of the family
repertoire or that sounded good to me and that I tried while living with my parents over 30 years ago. I was especially missing my Mom this weekend so I took out the box and baked some cookies which we’d made a few times together and enjoyed with a cup of tea.
The recipe card was from the “Gurney Foundry Company Limited”. Thanks to Google, I found out that this was a company that manufactured ovens in the late 1800’s so this very well might have been one of my Grandma’s recipes.
The original recipe used white flour and only one teaspoon of almond extract and only one teaspoon of grated orange rind. I wanted to add more flavour so you’ll see the modified ingredients below. The important thing is that you chill the dough for two hours so that it is not only easier to roll, but the end result is a better cookie.
Here’s how to make 36 cookies:
- 2 eggs, beaten
- 2 1/2 cups whole wheat flour
- 1 tsp. cream of tartar
- 1 cup brown sugar
- 1 tsp. baking soda
- 1/2 cup softened butter
- 1/4 cup milk
- 2 tsp. orange rind
- 2 tsp. almond extract
Heat oven to 350 degrees. Sift the flour, cream of tartar and soda together. Stir in the grated orange and set aside.
Stir the almond flavouring into the milk in a separate cup and set aside.
In another larger bowl, cream the butter and sugar until light and fluffy. Add the well-beaten eggs. Alternate adding in the dry ingredients and the liquid to form a dough. Cover the dough in plastic wrap and refrigerate for at least two hours.
Roll the dough out to about 1/4″ thickness and choose a cookie cutter to cut the shapes. I wasn’t exactly creative in choosing a circle, but, oh well. All’s well that tastes well!
My trick for rolling out dough is to lightly flour a sheet of waxed paper, put the dough on it, then lightly flour the top of the dough and put another sheet of waxed paper on top. I lightly re-flour the sheets as needed. Just remember if you go nuts with adding flour you will have dry cookies.
Bake at 350 degrees for about 8 to 9 minutes until golden brown.
As I mentioned in the top photo caption, these cookies can be jazzed up with the addition of a thin smear of an almond or orange-flavoured icing, or a vanilla icing with a sprinkling of orange zest or crushed toasted almond bits. I just liked them with a cup of tea.
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