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These ingredients are ‘soft’ wheat flour, which contains less protein than the flour used to bake bread, sugar, and fats, such as butter and oil.1615 – To make the best jumbles, take the whites of three eggs and beat them well, and take off the veil; then take a little milk and a pound of fine wheat flour and sugar together finely sifted, and a few aniseeds well rubbed and dried; and then work all together as stiff as you can work it, and so make them in what forms you please, and bake them in a soft oven upon white papers.This was the beginning of one of the best documented products of the Middle Ages.To make Fine Cakes.- Take fine flowre and good Damaske water you must have no other liqeur but that, then take sweet butter, two or three yolkes of eggs and a good quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and a lyttle saffron, and a little Gods good about a spoonful if you put in too much they shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let your oven be well swept and lay them uppon papers and so set them into the oven.The geographic development of the United States was reflected in popular cookie recipes.The railroad’s expansion in the early 1800s gave cooks access to coconuts from the South.They were called by such names as Jumbles, Plunkets, and Cry Babies.The names were extremely puzzling and whimsical 1796 – In the 1796 cookbook American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes for cookies.
The English, Scotch, and Dutch immigrants originally brought the first cookies to the United States.By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft.Each country has its own word for “cookie.” We know as cookies are called 7th Century A. – The earliest cookie-style cakes are thought to date back to 7th century Persia A. (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).For centuries, a ship’s biscuit, an iron-like cracker, was aboard any ship that left port because it could last for months (even years under the right conditions).During the 17th and 18th centuries in Europe, baking was a carefully controlled profession, managed through a series of Guilds or professional associations.