As populations around the world consider the 70th anniversary of D-Day, I hope you will have the privilege of enjoying a cup of coffee or tea and some cookies with someone who will share an authentic story that encourages you to serve the better angels of your nature.
I hope I will, too.
To find a cookie appropriate for the conversation, I turned to Gourmet.com and found a recipe that was selected as the organization’s favorite cookie recipe of 1944. The October 1944 article that publicized the recipe described it as a good cookie for sending to soldiers serving abroad.
Come and get ’em!
Cinnamon Sugar Crisps
(for about 48 cookies)
1/2 cup butter or margarine
3/4 cup granulated sugar
1 large egg, well beaten
2/3 cup dark molasses
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups pastry flour
1 teaspoon baking powder
2 teaspoons powdered cinnamon, 1/2 teaspoon soda
1/2 teaspoon salt
Cream 1/2 cup butter or margarine with 3/4 cup granulated sugar until the mixture is light and lemon colored; and continuing the creaming, add first 1 large, well-beaten egg, then 2/3 cup dark molasses flavored with 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract.
Sift together 2 1/2 cups pastry flour with 1 teaspoon baking powder, 2 generous teaspoons powdered cinnamon, 1/2 teaspoon soda, and a generous 1/2 teaspoon salt. Add the flour mixture gradually to the creamed butter and molasses, mixing well after each addition.
When the dough is well blended, pat it out first on a floured board, then roll it to 1/8 inch in thickness. Cut it with a small floured cookie cutter, and arrange the cookies on an ungreased baking sheet.
Bake them in a moderate oven (350°F) for about 10 to 12 minutes, or until crisp. Before the baking, the tops of the cookies may be moistened with milk, water, or fruit juice and then sprinkled with mixed sugar and cinnamon. When the cookies are cold, store them in a tightly closed jar, and keep in a cool, dry place.