The First American "Cookey"
The first American cookie recipe from the 1796 American Cookery, with added caraway seed flavor.
Ingredients
all-purpose flour
3 cups
caraway seed powder (or adjust to taste)
3-4 tbsp
sugar
1 1/4 cups
baking soda
3/4 tsp
whole or low-fat milk (for dissolving baking soda and adjusting dough firmness)
about 1/3 cup (may need more)
unsalted butter (diced, chilled)
3/4 cup
Instructions
1
Preheat and Prepare
Preheat the oven to 325°F (about 165°C). Grease or spray several baking sheets with nonstick spray.
2
Mix Dry Ingredients
Thoroughly mix the flour and caraway seed powder in a large bowl.
3
Mix the Dough
Using a fork, pastry blender, or your fingertips, work the butter and sugar into the flour until the mixture resembles coarse breadcrumbs.
4
Add Liquid
In a small cup, thoroughly stir the baking soda into 1/3 cup of milk. Mix the milk mixture into the dough, then knead in enough additional milk in the bowl until the dough is smooth but still firm.
5
Shape
Divide the dough in half. On a work surface dusted with a thin layer of flour, roll each portion of dough out to 1/3 to 1/2 inch thick.
6
Cut
Use 2 1/4 to 2 1/2 inch assorted cutters to cut out the cookies.
7
Place
Transfer the cookies to the baking sheets with a spatula, spacing them about 1 inch apart. Re-roll the scraps. Continue cutting until all the dough is used.
8
Bake
Bake one sheet at a time for 18 to 23 minutes, until the edges are lightly browned. Rotate the pan front to back halfway through baking to ensure even heating.
9
Cool and Store
Transfer the cookies to a cooling rack with a spatula. Let sit until completely cooled. Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 2 months.
