These cookies come from an 1832
work, The Cook's Own Book, a 2,500 recipe tome by "A Boston Housekeeper" named
Mrs. N..K. Lee. As she noted on her title page, Mrs. Lee collected most of the
recipes from several other cookbooks of the time.
As was typical in that era, the
original recipe relied on rose water for flavoring. I've substituted vanilla
extract, which is readily available and more appealing to modern tastes.
2 cups all-purpose flour
2/3 cup sugar
3/4 cup plus 2 tablespoons (1 3/4 sticks) cold unsalted butter, cut into
chunks
1 large egg yolk
1 1/2 tablespoons light cream
2 teaspoons vanilla extract
1/4 teaspoon salt
In a large bowl, thoroughly mix
together the flour and sugar. Using forks, a pastry blender or your fingertips,
cut the butter into the flour mixture until the mixture is the consistency of
coarse meal. In a small bowl, beat together the egg yolk, cream, vanilla and
salt with a fork until well blended and smooth. Stir, then knead, the egg-yolk
mixture into the flour mixture until evenly incorporated.
Divide the dough in half. Place each
portion between large sheets of wax paper. Roll out each portion 1/4 inch thick;
check the underside of the dough and smooth out any wrinkles that form. Stack
the rolled portions (paper still attached) on a baking sheet. Refrigerate for 30
minutes, or until chilled and firm, or freeze for about 15 minutes to speed
chilling.
Preheat the oven to 325 degrees F.
Grease several baking sheets or coat with nonstick spray.
Working with one portion at a time
and leaving the remaining chilled, gently peel away, then pat one sheet of wax
paper back into place. Flip the dough over, then peel off and discard the second
sheet. Using a 2 1/2 inch fluted round cutter or other desired shape, cut out
the cookies. (If at any point the dough softens too much to handle easily,
transfer the paper and cookies to a baking sheet and refrigerate or freeze until
firm again.) Using a spatula, carefully transfer the cookies to the baking
sheet, spacing about 1 1/4 inches apart. Reroll any dough scraps. Continue
cutting until all the dough is used.
Bake the cookies, one sheet at a
time, in the middle third of the oven for 9 to 13 minutes, or until just lightly
browned on the edges. Reverse the sheet from front to back halfway through
baking to ensure even browning. Using a spatula, immediately transfer the
cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for
up to 2 weeks or freeze for up to 2 months.
