These cookies have always been the "forgiveness" cookies. The Old Farmer loves them so much that he will overlook any number of bent fenders, broken garage doors, gates left open or holes in the plaster, as long as he can come home to a batch of these cookies and a good cup of coffee. I am typing the original recipe, just as it is, from the 1973 edition of the Good Housekeeping Cookbook. I do not use this particular cookbook for much more than this recipe. Due to its "vintage" nature (the cookbook was a wedding present almost 34 years ago), I have made one concession to modern appliances -- I melt the chocolate in the microwave (always melt chocolate at a low "power", stirring frequently and removing before fully melted then stirring to finish the process) instead of a double-boiler. Please note that the frosting requires additional ingredients to those listed for the cookies.
Ingredients:
3 squares unsweetened chocolate, melted
1 3/4 cups all-purpose flour
3/4 cup packed light brown sugar
2/3 cup milk
1/2 cup butter or margarine [ I always use butter ]
1 egg
1 teaspoon vanilla extract
1/2 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Chocolate Frosting (below)
1/2 C. chopped pistachio nuts
Preheat oven to 350 degrees F. Grease cookie sheets. Into large bowl, measure all ingredients except Chocolate Frosting and nuts. With mixer at medium speed, beat until well mixed, occasionally scraping bowl with rubber spatula. [At this point I let the dough sit for about 10 minutes. It drops and bakes better.]
Drop mixture by heaping tablespoonfuls, 2 inches apart, onto cookie sheets. Bake 10 minutes or until firm when lightly pressed with finger. With pancake turner, immediately remove cookies to wire racks. Cool.
Meanwhile, prepare Chocolate Frosting. Generously frost each cookie; sprinkle with nuts. Makes about 2 1/2 dozen cookies.
Chocolate Frosting:
In double boiler [see note about microwave above] over hot, not boiling water, melt 1 1/2 cups semi-sweet chocolate pieces with 1/3 cup milk and 3 tablespoons butter. Remove from heat and, with spoon, beat in 3 cups confectioners' sugar and 1 1/2 teaspoons vanilla extract; use immediately to frost cooled cookies.
Since the OF is not a big nut fan, I have never actually put the pistachios on the cookies -- but I think it sounds very good.
Hello! It looks like very beautiful one!
ReplyDeleteIt must be very yummy!
Beautiful post!
My dad used to make a similar cookie with peanut butter frosting that he called "cow piles". Actually he assigned that term to a lot of food he made, come to think of it.
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