A historical dessert from Recipes from here and there (1900). Pack in mold, or form into roll and wrap in waxed paper. Place in refrigerator over night or longer. Slice thinly as possible.
Preserved exactly as written in the original source
Thoroughly cream one and one-half cups shortening
Gradually add one cup brown sugar and one cup granulated sugar
Add three beaten eggs
Mix well
Add four and one-half cups flour, one teaspoon cinnamon, one teaspoon salt, one and one-half teaspoon baking soda sifted three times, and mixed with one cup nut meats
Pack in mold, or form into roll and wrap in waxed paper
Place in refrigerator over night or longer
Slice thinly as possible
Bake on oiled cooky sheet twelve to fifteen minutes in moderate oven
Modern guidance to help you succeed with this vintage recipe
Chilling the dough overnight allows the flour to fully hydrate and the fats to solidify, creating a firm, sliceable log that holds its shape during cutting. The combination of brown and granulated sugars provides both moisture and structure—brown sugar's molasses adds chewiness while white sugar promotes spread and crisp edges. Sifting the baking soda three times ensures even distribution throughout the dough, preventing bitter spots and ensuring uniform rise.
The wrapped dough logs can be refrigerated for up to 1 week or frozen for up to 3 months. If frozen, let the dough sit at room temperature for 10-15 minutes before slicing to prevent cracking. You can also slice the entire log, layer cookies between parchment paper, and freeze for up to 2 months—bake directly from frozen, adding 1-2 minutes to baking time.
Store baked cookies in an airtight container at room temperature for up to 2 weeks. Layer cookies between sheets of parchment paper to prevent sticking. For longer storage, freeze baked cookies in airtight containers for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
The wrapped dough logs can be refrigerated for up to 1 week or frozen for up to 3 months. If frozen, let the dough sit at room temperature for 10-15 minutes before slicing to prevent cracking. You can also slice the entire log, layer cookies between parchment paper, and freeze for up to 2 months—bake directly from frozen, adding 1-2 minutes to baking time.
Store baked cookies in an airtight container at room temperature for up to 2 weeks. Layer cookies between sheets of parchment paper to prevent sticking. For longer storage, freeze baked cookies in airtight containers for up to 3 months.
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