This wonderful cookie ran right next to a cartoon of a woman getting out of a car in front of a very fancy restaurant, looking at the 30 minute parking sign and saying to her husband, “Sometimes I think you park in these restricted areas so we won’t have time to order the de luxe (sic) dinner.” We found that many early cookie recipes were either barely sweet or toothachingly sugary; these fall into the former category, and their delicate flavor only improves with age. They would fit just as nicely with the cheese course as they would on the dessert plate. We found that rather than shaping the cookies with molds, it worked well to roll them into 2-inch logs, then slice and bake.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Cream together 1/2 cup each of honey, brown sugar, and shortening. Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder, 1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats. Shape the dough into a roll or loaf, or press it into refrigerator cookie molds. Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F.) for 10 to 12 minutes.
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