Maple Walnuts
medium
View Recipe
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 19. One of the earliest known cookbooks by an African American author.
Dissolving baking soda in hot water with butter activates it immediately, creating carbon dioxide that aerates the dough and contributes to the signature snap. The high ratio of molasses to flour creates a chewy-crisp texture through sugar crystallization during baking, while the generous ginger cuts through the sweetness with warming spice. Rolling the dough thin maximizes surface area for caramelization, developing deep molasses flavor and creating the crisp texture that gives these cookies their name.
Pour the boiling water over the butter
The dough can be made up to 3 days ahead, wrapped tightly in plastic wrap, and refrigerated. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before rolling. Rolled and cut unbaked cookies can be frozen on baking sheets, then transferred to freezer bags and baked directly from frozen, adding 2-3 minutes to baking time.
Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks. Layer with parchment paper to prevent sticking. They will soften slightly over time but remain flavorful. For maximum crispness, refresh in a 300°F oven for 3-5 minutes.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Dissolve the soda in the water and butter, then stir it to a cream
Mix all together, with flour to make a stiff dough
Roll thin
Bake in a quick oven
