I like old cookbooks from the 50’s and 60’s; this cookie recipe is from one of the small Pillsbury cookbooks from the 50’s that was a collection of the recipes from the 8th Bake-Off contest. When I was browsing through the recipes in the book I saw this one that calls for a bottle of chocolate ‘jimmies’; I’d had an unopened bottle in the cupboard since ‘who knows when’ so I decided to make the cookies. The ‘standard’ bottle of Cake Mate brand jimmies -- the one that’s about 4” tall -- from the grocery is what this recipe calls for.
The cookies have a nice but not strong flavor and are crisp; they’re good with a glass of milk or a dish of plain ice cream.
Polka Dotties
Sift together 2 cups of sifted Pillsbury flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Cream 1/3 cup butter or margarine and 1/3 cup Crisco in a mixing bowl. Gradually add ½ cup firmly packed brown sugar and ¼ cup sugar, creaming well.
Blend in 1 unbeaten egg and 1 teaspoon vanilla. Stir in the dry ingredients, mixing well.
Remove two-thirds of the dough to a pastry cloth or board which has been sprinkled lightly with sugar.
Blend 1/3 cup (one bottle) chocolate cake decorations into the remaining one-third of dough.
Roll out half of plain dough into an 8x4-inch rectangle. Shape half of chocolate-speckled dough into a roll 8 inches long; place on rectangle of plain dough. Mold sides of plain dough around speckled dough. Repeat with remaining dough.
Roll in mixture of 1/3 cup finely chopped pecans and 1 teaspoon sugar, pressing nuts firmly into dough. Wrap rolls of dough in waxed paper or aluminum foil.
Chill at least two hours. Cut into ¼-inch slices; place on ungreased baking sheets.
Bake in a moderately hot oven (400 degrees) 6 to 9 minutes until light golden brown. Makes about 5 dozen cookies.
The cookies have a nice but not strong flavor and are crisp; they’re good with a glass of milk or a dish of plain ice cream.
Polka Dotties
Sift together 2 cups of sifted Pillsbury flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Cream 1/3 cup butter or margarine and 1/3 cup Crisco in a mixing bowl. Gradually add ½ cup firmly packed brown sugar and ¼ cup sugar, creaming well.
Blend in 1 unbeaten egg and 1 teaspoon vanilla. Stir in the dry ingredients, mixing well.
Remove two-thirds of the dough to a pastry cloth or board which has been sprinkled lightly with sugar.
Blend 1/3 cup (one bottle) chocolate cake decorations into the remaining one-third of dough.
Roll out half of plain dough into an 8x4-inch rectangle. Shape half of chocolate-speckled dough into a roll 8 inches long; place on rectangle of plain dough. Mold sides of plain dough around speckled dough. Repeat with remaining dough.
Roll in mixture of 1/3 cup finely chopped pecans and 1 teaspoon sugar, pressing nuts firmly into dough. Wrap rolls of dough in waxed paper or aluminum foil.
Chill at least two hours. Cut into ¼-inch slices; place on ungreased baking sheets.
Bake in a moderately hot oven (400 degrees) 6 to 9 minutes until light golden brown. Makes about 5 dozen cookies.
No comments:
Post a Comment