Gourmet's Annual Best Cookies - 1940s to 2000s
- LindaWhit Dec 4, 2008 06:22 PM
Got this link in a Gourmet newsletter tonight...very interesting to see how the cookie styles and flavors change over the decades. I like the photograph of each year's cookie for a quick "do I remember those?" view.
And while it might not be the specific Gourmet cookie recipe my Mom or I made, many of these look familiar - the ginger sugar cookie (which one person commented she knew as Molasses Crinkles, which is how I remembered them), the Lace Cookie, the Speculaas, which I remember my Norwegian grandmother making (although Fatigmans were more often made in her house), and the Lemon Thins.
I did some baking today and made 3 of these recipes. 2 were clear winners and the 3rd isn't quite finished yet, but it's not looking too good at the moment.
The Dutch Cashew Caramel Crunch cookies are outstanding. It's a 70's recipe and the method/directions need a little tweaking, but other than that I ended up with some pretty tasty cookies. They're a BIG cookie and surprisingly rich. The directions say to form the dough into "cylinders" 2 1/2" long and 3/4" thick, but the photo showed round cookies, a little confusing. I think if you just used a generous #60 scoop, rolled the dough into a ball and then form it into a disc about 1/2" thick it would work just fine, the dough should look like a small biscuit when it goes in the oven.
The Chocolate Crinkle Sambuca Cookies were even better than I remembered. Think Sambuca flavored brownie dusted with powdered sugar and you'll be pretty close to what they taste like.
I haven't finished up the Irish Coffee Crunchies, and based on where we stand with them now I'm not too sure how they'll end up. These are essentially crisp oat sandwich cookies flavored to taste like an Irish coffee. The cookie dough itself was crumbly, very difficult to get to stick together when rolled and rather flavorless in spite of the whiskey, coffee and cream. The recipe called for only 1/4 cup of butter, 5 TEASPOONS total of liquid, but 3 cups of oats and flour. I kept looking at the recipe to make sure it said teaspoons on the liquid and not tablespoons. I would imagine that might be why the dough was so dry and and crumbly, not enough fat or liquid. But we shall see.
Gourmet Magazine Favorite Cookies 1940 - 2008. The Gourmet website pages were
taken down, but you can access the pages and recipes at Archive.org.
Gourmet Magazine Favorite Cookies 1940 - 2008 recipes / pages at Archive.org
Give these links a minute to load the page after clicking on it.
Gourmet Magazine Favorite Cookies 1940s
Gourmet Magazine Favorite Cookies 1950s
Gourmet Magazine Favorite Cookies 1960s
Gourmet Magazine Favorite Cookies 1970s
Gourmet Magazine Favorite Cookies 1980s
Gourmet Magazine Favorite Cookies 1990s
Gourmet Magazine Favorite Cookies 2000s