Amish Sugar Cookies
*
The earliest cookie-style cakes are thought to date back to 7th century A.D. Persia (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well-known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.
*
Persian Cookies
*
In America, a cookie is described as a thin, sweet, usually small cake. By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft. According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature.
The Nazareth sugar cookie, also called Amish sugar cookies’, recipe was perfected by Moravians, Protestant settlers from Germany, who made Nazareth, Pennsylvania their home during the mid-1700s. Nazareth has provided much of the stimulus for the founding, settlement and growth of the commonwealth. The sturdy sugar cookie is baked in the shape of a Keystone, the state’s symbol. (History of Cookies, article by Linda Stradley of What’s Cooking America)
Amish Sugar Cookies
2¼ cup all-purpose unbleached flour
½ tsp baking soda
½ tsp cream of tartar
pinch (1/16 tsp) salt
1 cup unsalted butter (two 4 oz butter sticks) at room temperature
1½ cup sugar
2 eggs at room temperature
1 tsp vanilla
*
- Place rack on middle oven shelf and preheat oven to 375F.
- In a small bowl, whisk flour, baking soda, salt and cream of tartar.
- In a separate large bowl, with electric mixer, beat the butter with the sugar until creamy. Add eggs and vanilla and beat for one more minute.
- Into the liquid mixture, sprinkle the flour in several batches and stir with a spatula until mixed well and thick.
- Line with parchment paper 16″x11″ baking sheet(s). Drop dough by teaspoonfuls in 6 rows of 3 each, 2″ space in between each dough ball. Bake 8 to 10 minutes, until bottoms are lightly browned. Use spatula to gently remove the still soft cookies from baking sheets and cool on wire racks.
- If you have only one baking sheet, this process needs to be repeated 4 times (use the same parchment paper). Yields 72 cookies.
*
That was a lot of work Fae all those Persian cookies. Here’s a recipe I have using Sugar Cookies: http://savorthefood.wordpress.com/2012/12/09/sweet-milk-sandwich-cookies/ . This recipe uses a packaged cookie mix. I tried to make them homemade, but it wasn’t the same. I am looking for a sugar cookie recipe that bakes up soft. Going to try yours to see what happens. Thanks for sharing Fae.
Chef Randall
I have see your post. Your cookies look good!
Oh my, I am drooling over the persian cookies, very pretty and for sure delicious, thanks for sharing this also on the cookie history
Persian cookies are really yummy, theese look deliciuos and beautiful, great recipe!
Pingback: Monday’s Magnificient Blogger Shout-Out : Fae’s Twist and Tango « Green Door Hospitality
We love the history!!
We learn something everyday, don’t we?
What an utterly delectable post! The tray filled with Persian cookies looks great. Specially the “nokhod chi” cookies.
Thank you, Azita-jan. Of course, I did not make any of the Persian cookies… posted the photo as a part of the history. I should look into the recipe for them!
Love this recipe! It will come in handy for my holiday baking
Thank you!
What a great looking cookie platter! Just beautiful!
Dear Fae! Those Persian cookies are so pretty! Thank you for adding a piece of history to your recipes which makes it always such a wonderful exotic journey of our rich, beautiful world! Have you thought of compiling a World Culinary Cookbook? I think you would have tons of interesting bits of information from your rich cultural heritage. Hugs to you. Tell me, how is the food in Sydney?! I believe the food scene in Australia is fantastic!
Sharon
Thank you, Sweet Sharon! I started writing the recipes with publishing in mind. My nephew suggested me to try blogging first. I am learning/appreciating blogging journey, through which would know what interests people. Food in Sydney/Australia (in the last four days), is similar to California, except I had Kangaroo meat (was tough) and Michael tried crocodile meat!
I’ll elaborate more on that later. 
)))
Pingback: Amish Sugar Cookies | Skipping Stars Productions LLC
Reblogged this on Skipping Stars Cuisines.
Okay Fae, I surrender! I want to eat these right now!
Cindy
Fae-
So many wonderful recipes from Fae, where to start?
Recipe looks great and love the historical background on the sugar cookie! Very interesting
OMG ! These cookies are looking awesome and yummy! Persian cookies are really looking very beautiful
))
It seems sugar may have originated in Bengal! ?