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American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Gen...

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American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations: A Baking Book Paperback – August 21, 2018

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A delicious tour of America’s favorite treats, cookies, and candies from the beloved author of the bestselling Cake Mix Doctor series and American Cake

IACP AWARD FINALIST • “Every recipe comes with a story as delicious as the small bite it describes. And best of all, every small bite begs to be baked.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Cookies

Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.

Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.

Print length

336 pages
Language

English
Publisher

Rodale Books
Publication date

August 21, 2018
Dimensions

7.57 x 1.08 x 9.13 inches
ISBN-10

1623365457
ISBN-13

978-1623365455
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From the Publisher


Gourmet’s Chocolate Mocha Cookies	Mrs. Nesbitt’s Honey Drops	Dee’s Cheese Date Cookies

BLACK AND WHITE COOKIES

Jewish immigrants in New York have given us the beloved cheesecake and the black and white cookies. According to Jewish foodways expert Joan Nathan, the first black and whites were baked at Ratchets Bakery in Brooklyn at the turn of the 20th century. But what many people don’t know is that the cookies baked in this deli and later in Glaser’s Bake Shop in the Yorkville neighborhood of Manhattan had German roots. In Germany that cookie is called an Amerikaner and is a lemonglazed round cake. But in New York, it has always been glazed with a half circle of white confectioners’ glaze next to a half circle of dark chocolate glaze. And that cookie says Jewish culture, pure and simple. It is wrapped and found on deli counters nationwide. In the following recipe, cake flour yields a cookie that is tender and soft, lightweight. And you can also choose to forgo the black and white glaze and just add a little lemon zest to the glaze and turn these into German Amerikaners.


	American Cake	A New Take on Cake

Customer Reviews	549	334
Price	$20.37	$17.46
	aste your way through America with more than 125 recipes for our favorite historical cakes and frostings	175 decadent and quick modern cake recipes with from-scratch flavor from the bestselling author of The Cake Mix Doctor.

Editorial Reviews

Review

“No matter how much you know about America’s favorite little sweets, you’ll learn so much more from Anne Byrn’s new book. Every recipe comes with a story as delicious as the small bite it describes. And best of all, every small bite begs to be baked.”
—Dorie Greenspan, James Beard Award-winning author of Dorie’s Cookies

“In American Bites, Anne Byrn unearths rare and prized recipes for addictive hand-held sweet treats that tell a fascinating story about our nation. In this journey-in-receipts, we trip from the Jewish bakery in Savannah known for its chocolate meringue crisps to the streets of New Orleans, where turn-of-the-century street vendors sell the yeast-risen Creole rice-fritters called calas. As in her American Cake, cooking this book isn’t just an adventure back in time; these recipes have all the sweet exactitude we’ve come to expect from “The Cake Doctor,” resulting in perfectly delicious cookies, tea cakes, and jumbles that will be the stars of any contemporary holiday—or everyday!—table.”
—Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen

“Anne Byrn has not only given us a hundred reasons to bake for ourselves and others, but she has also curated a collection of histories as rich and delicious as the treats themselves.”
—Kelly Fields, James Beard Award nominee and chef-owner of Willa Jean

About the Author

Anne Byrn is the bestselling author of American Cake and the Cake Mix Doctor and Dinner Doctor cookbook series. Formerly a food editor at The Atlanta Journal-Constitution and a graduate of the La Varenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1 Drop Cookies Past & Present

Dropping cookie dough onto pans has been an act of love throughout history. This chapter of favorite drop cookie recipes brings together kitchen favorites from all regions, spans the centuries, and satisfies every craving. These cookies might be familiar to you or yet to be discovered. And they range from simple to sinful, from no-frills to special occasion, from ginger-spiced to fruit-studded to just about the best chocolate chip cookie on this planet.

I begin with the ginger-spiced Grandma Hartman’s Molasses Cookies and the fabled Joe Froggers and follow with sugar cookies like the old Dutch Tea Cookies and a slightly more modern Cousin Irene’s Sugar Cookies. Then come chocolate cookies, oats, peanut butter, and those cookies crammed with nuts, fruits, and goodies—some people call them “kitchen sink,” but in Texas they call them “cowboys.”

Throughout history we have baked drop cookies with what we had on hand. These cookies have varied from a recipe more than they have followed it. And their magic comes not from chemistry and getting all the measurements just right but in their ability to pull together effortlessly at the last minute and taste great!

The earliest drop cookies were mostly likely spoonfuls of sweetened, beaten egg whites dropped onto hot cast-iron pans and placed in the oven. Or they were drops of pound cake or fruitcake batter baked in small portions to save time and feed many. The earliest cookies in this chapter weren’t even called cookies when people first baked them. They were known as snickerdoodles, wafers, drops, kisses, or rocks. As the pans changed, the ovens improved, and more ingredients became accessible and available, cookies as we know them were born. Drop cookies remain popular because they are dead-easy to bake by any of us—grandmothers, moms, dads, even first-time cooks.

What you get today with a drop cookie is the same as it was years ago—a modest cookie that symbolizes childhood, simpler times, seasonal ingredients, and a last-minute desire to bake something for those you love.

Grandma Hartman’s Molasses Cookies
Mary Rebecca Ogburn Hartman was born in 1915 in Kenmare, North Dakota. Her family was Amish, and they moved to Gettysburg, Pennsylvania, when she was a teenager. Here Mary Rebecca would marry, raise five children, farm the land, and live as a Mennonite. This cookie was one of the treasures from her kitchen, says great-granddaughter Stephanie Golding. “Bean Grandma”—as her great-grandchildren called her because she and “Bean Grandpa” were always tending to their green beans in the garden—was a gifted cook. “As a young girl, I can still remember going over to her house in the summer and getting a whiff of what she was cooking or baking. . . . They didn’t have air-conditioning,” Golding says, “so the smells burst through the windows and open doors.”

In the middle of the kitchen was a table, and Golding remembers sitting at that table, “with my eye level being barely over the table top,” and watching Bean Grandma move back and forth between the refrigerator and stove baking these molasses cookies. Golding says the combination of warm weather and the salty, sweet cookies left a permanent imprint in her mind.

I first tasted this molasses cookie at the Josephine restaurant opening in Nashville. Golding and her husband, Brent, who live in Columbia, a small south-central Pennsylvania town in the heart of Amish country, were living in Nashville at the time and helped open the restaurant. Everyone in the Josephine kitchen loved Golding’s family cookie recipe so much that they gave away cookies and the recipe on opening nights.

This recipe explains why cookies have been an important contribution to American family life. It has a story that continues to unfold with new generations of cookie bakers, and it works today as it did yesterday because it’s easy to bake with what you have on hand. You just roll balls of dough in granulated sugar and flatten them with the bottom of a glass on a pan before baking. Bean Grandma let her cookies cool 2 minutes before serving—I hope you can wait that long!

PREP: 20 to 25 minutes
CHILL: 1 to 2 hours
BAKE: 7 to 9 minutes
MAKES: About 4 dozen (2 1/2" to 3") cookies

1 1/4 cups granulated sugar, divided use
3/4 cup vegetable shortening (see Baking Tips) or 1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup molasses or sorghum
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

1. Place 1 cup of the sugar and the shortening or soft butter in a large mixing bowl. Beat with an electric mixer on medium speed until creamy, about 2 minutes. Add the molasses and egg, and beat on low until just combined.

2. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, and salt. Fold into the creamed mixture, and mix on low speed until just combined, 30 seconds. Remove the beaters, cover the bowl with plastic wrap, and chill for 1 to 2 hours.

3. Place a rack in the center of the oven, and preheat the oven to 350°F.

4. Remove the dough from the refrigerator. Drop the dough in 1" pieces onto ungreased baking sheets. Space each piece about 3" apart. Roll the pieces in the remaining 1/4 cup granulated sugar to form balls. Flatten the cookies with the bottom of a juice glass. Place the pan in the oven.

5. Bake the cookies until lightly browned around the edges, 7 to 9 minutes. (Grandma Hartman would pull her cookies out of the oven between 6 1/2 and 7 1/2 minutes, just to make sure. She liked the cookies to be soft when they came out of the oven. But you can bake them slightly longer.) Remove the cookies with a metal spatula and transfer to a wire rack to cool for 2 minutes before serving. Repeat with the remaining dough. Store the cookies in an airtight container.
BAKING TIPS: The Hartman family says the recipe tastes best with Crisco shortening and Grandma’s molasses with the green label. This makes these cookies uniquely Grandma Hartman’s, although you can certainly use butter instead of shortening and substitute sorghum for the molasses, as they did at Josephine restaurant on opening nights.

Joe Froggers
This soft and memorable cookie born in Marblehead, Massachusetts, after the Revolutionary War was called a Joe Frogger. It was supposedly named for a freed slave named Joseph Brown who ran a tavern called Black Joe’s on the edge of a millpond with his wife, Lucretia. The tavern was the scene of much revelry, according to Smithsonian researcher Julia Blakely, and known for its ginger cookie baked in an iron skillet. This cookie was unlike other ginger cookies of its time because it was large and fat—almost pancake-like, and laden with rum, a plentiful ingredient in early New England. Ginger has long been valued as a stomach settler, and local fishermen who went out to sea in search of cod took along Joe Froggers to ward off seasickness.

Another story behind the moniker of this old cookie stated that Joe Froggers were named for the fat frogs and lily pads present in the pond behind Joe’s tavern. And another is that the name is a corruption of the term “Joe Flogger.” According to Blakely, this is what fishermen called their provisions while at sea.

Regardless, these cookies are delicious and easy to bake. And they stay fresh for a week because the rum keeps them moist and flavorful. Adding rum to this cookie dough wasn’t new—so-called “tavern biscuits” in early 19th-century American cookbooks called for a little brandy, sweet wine, or rum.

PREP: 15 to 20 minutes
CHILL: 3 hours or overnight
BAKE: 9 to 11 minutes
MAKES: 20 to 22 (2 1/2" to 3") cookies

Shortening for prepping the pans
2 cups all-purpose flour (see Baking Tip)
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup unsulfured molasses
1/2 teaspoon baking soda
5 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark rum

1. Place the flour, ginger, salt, cloves, nutmeg, and allspice in a medium-size bowl and sift or whisk to combine well. Set aside. Pour the molasses into a measuring cup, and stir in the baking soda to combine. Set aside.

2. Place the soft butter and sugar in a large bowl, and beat with an electric mixer on medium speed until creamy and fluffy, about 1 minute. Pour in the molasses and soda mixture and blend on low. Add the rum and blend on low until combined. Remove the beaters.

3. Stir the flour mixture 1/2 cup at a time into the butter mixture with a wooden spoon until smooth. Cover the bowl with plastic wrap and place in the refrigerator at least 3 hours.

4. Place a rack in the center of the oven, and preheat the oven to 375°F. Pinch off large pieces of dough and drop them, spaced 6 to a pan, on lightly greased baking sheets. Press down on each piece until it is 3" in diameter and about 1/3" thick. Place a pan in the oven.

5. Bake the cookies until they slightly deepen in color and are set in texture, 9 to 11 minutes. Immediately transfer the cookies to a wire rack to cool. Let the baking sheet cool to room temperature, then repeat with the remaining dough.

6. Store the cookies in an airtight container for up to a week.

BAKING TIP: You can bake these cookies with unbleached or bleached flour. The latter results in slightly softer cookies.

Chill Dough for Easy Rolling
When making Joe Froggers, allow enough time to chill the dough—3 hours in advance, or overnight—so the cookies don’t spread as much while baking.

Product details

Publisher ‏ : ‎ Rodale Books (August 21, 2018)
Language ‏ : ‎ English
Paperback ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 1623365457
ISBN-13 ‏ : ‎ 978-1623365455
Item Weight ‏ : ‎ 2.09 pounds
Dimensions ‏ : ‎ 7.57 x 1.08 x 9.13 inches

Best Sellers Rank: #522,583 in Books (See Top 100 in Books)
- #225 in Cookie Baking (Books)
- #259 in Christmas Cooking
- #612 in Gastronomy History (Books)

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Anne Byrn is known to millions of fans through her Cake Mix Doctor, Dinner Doctor, and American Cake cookbooks. Her newest book is called American Cookie, which is a history of the favorite cookies and small sweet bites in America with recipes. When Anne is not in her Nashville kitchen, she is in the garden. Visit her online at www.annebyrn.com.

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AL

Great Recipes

Reviewed in the United States on February 29, 2024

Verified Purchase

Book had many different types of cookie recipes with pictures.

Helpful

JoyO

Anne's done it again!

Reviewed in the United States on September 5, 2018

Verified Purchase

When I learned that Anne had written a book about cookies, I could not resist! I spent a couple of days reading Anne's narratives and helpful hints and was excited to bake cookies (my first in a long time...wonder if Anne's American Cake book is to blame!), I revisited my childhood with her Old Fashion Tea Cakes. I followed her recipe exactly and produce tea cakes that looked as appetizing as those in her book. She offers directions for those who wish to ice their tea cakes. On half of mine, I prepared the almond flavored icing. It was simple and a crowd pleaser, and it took me back to my youth in the south. I can't wait to try other recipes!! I just gave a copy of this book to a friend who loves to bake.

23 people found this helpful

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Sybil

Sensational cookie book

Reviewed in the United States on March 20, 2021

Verified Purchase

As with her other books, American Cake (a phenomenal cake with history as well as detailed recipes with tips on how to bake it and gorgeous photos), CakeMix Doctor books, etc, Anne has produced another cookbook that you will want to just sit and read when not baking. I love her recipes but it also is useful to me to hear her describe the end product so I can tell if this is what I am looking for because my baking is for events and gifts so product description is so important.

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Veronica S

Great tasting recipes

Reviewed in the United States on June 15, 2021

American Cookies is an interesting book, definitely something cookbook lovers can sit and really “read” before starting to use it.

I made the Maida Heatter’s Santa Fe brownies and they were phenomenal. I missed the part in the recipe that said you can tent the brownies toward the end of the bake so the top doesn’t get to brown and mine definitely ended up brown. But this was totally my fault.

I wish weight measurements were provided in all baking books, and tend to be less likely to buy books that do not provide them. If this book was not provided to me by the publisher I most likely would have skipped it. I also wish the pictures throughout were better labeled. Every recipe does not have a photograph and many 2 page photos feature several cookies some with or without a label.

I look forward to trying other recipes and hope they are as wonderful as the brownies. I might have to google some recipes to make sure I get the looks correct but that’s okay for me.

I’ve received a free copy from Harmony Books and Rodale Books in exchange for a free and unbiased review.

One person found this helpful

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AntKathy

Great Recipes and More!

Reviewed in the United States on September 3, 2018

Verified Purchase

American Cookie by Anne Byrn is a wonderful collection of some of America's most treasured as well as earliest and most unusual cookie recipes. Each recipe is accompanied by a history of its origin, as well as tips for making it just right. Some of the recipes are as old as American as we know it, dating from the Dutch settlers of the 1600s. Other recipes are more current, featuring cookies from recent decades. Byrn explains how baking was affected by various wars and economic eras in the USA's history as well. Delicious, no-fail recipes with plenty of pictures of the finished products, and gorgeous quality paper and photos to boot. Fire up the oven, and get baking -- American Cookie is a hit!

13 people found this helpful

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Amazon Customer

Very Fun Read

Reviewed in the United States on January 19, 2023

Verified Purchase

Great reading with recipes! Yum

One person found this helpful

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Robin

This is my idea of curling up with a good book to read. It is awesome!

Reviewed in the United States on March 1, 2021

Verified Purchase

Wow this is the cookie Bible! This is a cookie monsters dream book. It is packed with tons of recipes with insightful comments, background history, tips, tricks, and knowledge, and also candies. I am so glad to have purchased this cook. I have all of Anne's cake mix doctor cookbooks and once again she delivers so much wisdom and information about recipes.

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SusieQ

Great stories and great item to gift

Reviewed in the United States on February 17, 2020

Verified Purchase

I purchased copies of this book after hearing an interview with the author. Everyone who has received this cookbook has loved reading about the origins of many cookies and the recipes themselves are great in and of themselves. I ended up having to purchase a copy for myself because my mother wasn’t willing to let me borrow the copy I had gifted her because she used it so frequently.

Great cookbook and excellent gift item.

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BLACK AND WHITE COOKIES

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American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations: A Baking Book Paperback – August 21, 2018

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Gourmet’s Chocolate Mocha Cookies

Mrs. Nesbitt’s Honey Drops

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BLACK AND WHITE COOKIES

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