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Home » Boston Cookies Recipe

Boston Cookies Recipe

Image of a chef holding a hot bowl

Boston Cookies Recipe

A classic North American drop cookie recipe. Recipe from: Farmer, Fannie Merritt. The Boston Cooking School Cookbook. 1918.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Cooking Temperature 180 C / 350 F / Gas Mark 4
Course Desserts and Sweets

Ingredients
  

  • 1 cup Butter
  • 1 ½ cup Sugar
  • 3 Eggs beaten
  • 1 teaspoon Baking Soda
  • 1 ½ tablespoon Water hot
  • 3 ¼ cups Flour
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 cup Nuts chopped
  • ½ cup Currants
  • ½ cup Raisins

Instructions
 

  • Sift one half the flour with the salt and cinnamon; set aside.
  • Crack the eggs into a small bowl, beat with a fork, set aside.
  • Butter a baking sheet, set aside.
  • Start heating your oven to 180 C / 350 F / Gas Mark 4.
  • 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 ½ cm] apart on a buttered sheet, and bake in a moderate oven.

Notes

Instead 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.
Tried this recipe?Let us know how it was!
This page first published: Jun 18, 2006 · Updated: Jan 19, 2021.

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Tagged With: Drop Cookies, Fannie Farmer Cookbook, Fannie Merrit Farmer School, Fannie Merritt Farmer's Birthday, Nuts, Raisins

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