Boston Cookies Recipe© Copyright 2017. All rights reserved and enforced
A classic North American drop cookie recipe.
Recipe from: Farmer, Fannie Merritt. The Boston Cooking School Cookbook. 1918.
Estimated Prep Time: 20 minutes
Estimated Cooking Time: 12 minutes Cooking at: 350 F / 180 C / Gas Mark 4
Crack the eggs into a small bowl, beat with a fork, set aside.
Butter a baking sheet, set aside.
Start heating your oven.
Using electric hand-mixers, cream the butter, add sugar gradually, and the eggs. Add soda dissolved in hot water, and the flour and cinnamon mixture; then add the nuts, fruit, and remaining flour. Drop by spoonfuls one inch [ed. 2 1/2 cm] apart on a buttered sheet, and bake in a moderate oven.
Recipe notesInstead of half currants, half raisins, you can use all of one or the other. Some modern recipes call for chopped dates instead.
For the nuts, Fannie suggests you can use hickory or walnuts.
Bake for 10 to 12 minutes or until lightly-browned.
The story behind this recipe...
- Boston Cookies are a spiced drop cookie with chopped nuts and dried fruit in them. They are based on creamed butter and sugar, egg, flour, and a chemical leavener (which originally was baking soda but now may be part baking powder.) The nuts can be hickory or walnut; the fruit can be raisins, currants, or dates, or a mixture thereof.Read more >>>
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