The Art of Scrap Cookies

Whew, I’ve been a busy girl.  Not busy enough that I’m not making new things each week, but just busy enough to let updates and posts slip off the to-do list.  I’ll be better about it.

This time, I have a cookie to write about and a lovely, little cookie to boot.  It’s a mix of period recipe and my own little tweaking and I’m quite proud of the result.  It tastes like a little vanilla wafer, smooth and not overly sweet, so that means you can eat a couple without sugar overload.  At least in taste.

These little wafers are so light and sharp that they'll probably be my go-to 'sugar' cookie

These little wafers are so light and sharp that they’ll probably be my go-to ‘sugar’ cookie

Technically, they are called “Scrap-Art” Cookies but I played around and added lemon juice and a very good drop of honey into the mix since the note in the recipe said that it could be dry, the dough.  My solution was to add a hint more liquid and it worked beautifully.  They rolled out nicely and baked up beautifully.

So here’s the recipe:  (note: with period recipes, standardization of measuring is a later invention, so pick a cup that’s going to represent your cup and use that as a base… something on the smaller size because I guarantee these recipes make A LOT)

1 cup butter
1.5 cups powdered sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
2.5 cups flour
1/4 teaspoon salt
1 teaspoon lemon juice
Large drop of honey.

You’ll cream the butter, egg, vanilla, sugar, lemon juice and honey together.  Then add your dry ingredients.  Chill in the frig like you would for sugar cookies.  I chilled them for about an hour.  Roll thin and cut into shapes or circles with a cup.  For fun, I added one chocolate chip to the middle.

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It’s a Pupton of Apples!

Usually I bring home victorian era recipes.  Not this time.  We’re going back to the 18th century for this one, and probably a little older.  I’m not really sure on the true age of this particular recipe but I do know that it is good.

Doesn't it look so lovely and bread like?

Doesn’t it look so lovely and bread like?

It’s called a ‘Pupton of Apples.’  Now, what’s a pupton?  I have no idea and I did do some searching and even the presenters at the house I worked in who have been there and are in charge, don’t really know.  It’s a mystery but I have found a great blog entry about the pupton to share and it does mention the Hannah Glass book that this one was taken from, so it’s a great resource if you’re interested.

smell up your home with some apples and cinnamon!

smell up your home with some apples and cinnamon!

Basically how it goes is this:  You chop up at least 3 cups of apples (more if you’re an apple fiend like me) and fry them up with a cup and a half of sugar and only two tablespoons of water.  Trust me, that’s all you need to make a marmalade with your goodies.  Toss in as much cinnamon as you like and viola, something you can just gobble up with a spoon if you’re so inclined.  I almost did.

Rustic and homey feeling, right?

Rustic and homey feeling, right?

Next you take about two cups of bread crumbs.  I didn’t have any ‘modern’ ones who I toasted some bread and crumbled.  Homemade bread that’s been baked a bit in the oven tastes the best but no matter how you do it, it still works.  One to two eggs; I found that doing it either didn’t change it much taste and consistency-wise.  Then there’s a 1/4 lbs butter or one stick of butter, however you want to think of it.  Mix that all together and then add in your marmalade.  It’s a thick heavy mix but if it isn’t ‘mold-able’ add in some flour to help it out.

The more apples you cut, the more you get to enjoy.

The more apples you cut, the more you get to enjoy.

But it in a bake dish at about 325-350 and bake.  Mine took about 30-40 minutes but I’m always checking it since this comes from a time when bake kettles are in fashion and you’re using coals.  What you end up with is a lovely, ‘rustic’ looking cake that tastes delicious fresh from the oven with a bit of ice cream.  If it was fall, oh man, I’d be making this weekly.

On a side note: dried apples work just as well, just remember that they soak up the water when frying them and you may have to add a bit more.  You end up with a more ‘candied’ mix than marmalade but just as tasty.