Brown Sugar Cookies – Speedy, Simple, & Superb: What Would Jessie Dish? Week 16

The easiest recipes are often the best.  This four-ingredient recipe, from my grandmother’s recipe files, which I recently discovered, is quick, straightforward, traditional,and toothsome.

I am a big fan of brown sugar, especially dark or demerara, so I was glad to have found this recipe, among my grandmother’s hand-written and typed cards.  While it is not the brown-sugar-beurre-noisette cookie which ranks among my very favourite cookie recipes, this version is much faster and a classic shortbread or sablé.  I remember well my grandmother’s tubular aluminum cookie press, which made fancy beribboned butter cookies.  I can picture only the plain melt-in-your-mouth white butter cookies, which Jessie often adorned with glacé cherries.

In thinking about brown sugar, I thought about “Bubbling Brown Sugar” and jazz, which Jessie liked.  This led me to think I might find a picture of my grandmother Jessie at the Stork Club in New York City (I remember she had matchbooks from there but no such luck in the photo realm).  At various nightclubs, Jessie liked the many-layered and coloured liqueur drink, the “pousse-café” (she unfortunately pronounced this confection-concoction as “pussy café” – I kid you not…) , with layers of brandy, green chartreuse, white crème de cacao, crème de cassis, yellow chartreuse, and grenadine, as Wikipedia describes one variant, though there were many other versions.  This depends on the specific density of each liqueur to float on top of the previous one.  It was all the rage in the early 20^th century.

Jessie and Louie - cocktails at a race track press club, 1950s

For the description of the cookie and the recipe …

Oaty-Almondy Crisps: A Fast, Crunchy, Dairy-free, Flourless Cookie

How do you feel about baking or cooking for people with food sensitivities, allergies, and such?  I think it is a fun challenge to make something out of the ordinary, when standard basic  ingredients are out of the question, for health reasons.

Of course, eschewing ingredients – or categories, such as meat for vegetarians – may be a matter of personal taste or choice, which I always try to accommodate, too.  I particularly like to find ways to bake and cook good things for those cannot tolerate wheat (celiacs, for instance) or dairy.  Wheat and dairy, of course, are mainstays of baking, so the challenge can be a bit daunting in dessert preparation.

On two separate occasions recently, I needed to bake, first, for a friend who currently cannot tolerate butter or nuts and then for one who never can eat diary or wheat.  The day I needed to bake them for our first friend, I found a recipe in The Cookie Book, by Catherine Atkinson, Joanna Farrow, and Valerie Barrett, for “Malted Oaty Crisps.”  Malt is an ingredient I really enjoy using, especially in conjunction with chocolate (Whoppers and Maltesers and other chocolate-malted milk balls are great confections, way up there in my book of candy favourites), so I keep malt powder in my pantry – and sometimes, the chocolate-malty candies, which do not last long enough to be a staple.

Nevertheless, this one recipe called for two tablespoons of malt extract.  Malt extract??? I beg your pahdon, guv’nor?!?  I had never come across this before.  I did not bother to seek the ingredient online, as I wanted to bake it that day – and it goes without saying that a very obscure item such as malt extract will not be lurking in one of our island’s three small food shops. The cookbook (or should I write, “cookery book”?) author was from the UK, so I imagine it is a more typical British ingredient . (I will turn to Jackie of I am A Feeder, as my go-to authority for all food-matters-in-Jolly-Old-There-Will-Always-Be-An-England.  Jackie, what do you say about this malt extract matter???)

For the cookie description – and the recipe…

Chewy Soft Brown Sugar Beurre Noisette Cookies: An Intense Extravanza of Brown Nuttiness

A crisp perimeter surrounds the chewy interior.

Are you a cook or a baker? There seems to be a never-ending debate on this culinary dichotomy.

For me, I relish the accuracy and science of baking, where measurements, technique, and thoroughness are so important. Part of the appeal to me is the exactness, while the other draw is my sweet tooth (or a mouth full of sweet teeth – I think I have way more than just one). Of course, there can be room for deviation and creation; however, this is within the limits of the chemical reactions of wet, dry, leaveners, etc. There is the possibility of adapting recipes with different extracts, spices, nuts (or not), and/or chips of varying chocolate-ness (or not, like butterscotch or peanut butter or that imposter, white chocolate). However, a framework of a recipe is necessary.

Cooking v. baking  and the recipe for chewy brown sugar beurre-noisette cookies