October is National Cookie Month

Did you know that Americans bake and eat more cookies than any other country? The word “cookie” stems from the Dutch word koekje or koekie, which means little cake. The Dutch brought cookies to America in the 1600s, but cookies are believed to date back to 7th century Persia. They then spread throughout Europe as a result of the Muslim conquest of Spain. Cookies are thought to have evolved from small amounts of cake batter that were dropped onto pans to test the temperature of an oven before baking. The definition of a cookie — a small, usually flat and crisp cake made from sweetened dough — just doesn’t do cookies justice. Oh, how those little cakes, or biscuits as some countries call them, delight us! No matter the form (sandwich, dropped, fried, rolled, pressed, twice baked, no bake, molded, bar or bits and pieces), we enjoy the sweet flavor of cookies and bake them for friends and family as treats or as gifts for birthdays, anniversaries or holidays. Most commonly, they are baked until crisp or long enough that they remain soft. Cookies are inexpensive and easy to make, so bake a new cookie recipe this month. Whether you enjoy cookies with a tall glass of cold milk, hot coffee or by themselves, have no guilt at eating them all up. It’s also OK to share! Cookie Facts Cookie recipes were being published in cookbooks as “small cakes” by the 1800s. In 1902, the Animal Cracker became the first commercially-produced cookie in the U.S. Cookies in the United Kingdom and Australia are called biscuits, biscotti or amaretti in Italy, galletas in Spain and kels/keks in Germany. Oreo cookies were introduced by Nabisco in 1912. Girl Scout Cookies started in the 1920s when the scouts baked sugar cookies with their mothers and sold them door-to-door by the dozen. Chocolate Chip cookies are the most popular kind of cookie in the United States. A balanced diet is a cookie in each hand. Unknown Try this Brown Butter Cookies recipe from allrecipes.com. This rich and addictive cookie uses butter rather than margarine as the essential ingredient for its success. Use as little as 3 cups confectioner’s sugar for the icing; just stop adding it when you’ve reached the desired consistency. Ingredients 2 cups Butter 2 cups Brown Sugar 2 Eggs 4 teaspoons Vanilla Extract 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/2 teaspoon Salt 3 cups Flour, All-purpose 2/3 cup Pecans, Chopped 3-1/2 cups Confectioner’s Sugar 1/2 cup Water, Hot Preheat oven to 350⁰ F (175⁰ C). Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch carefully so that you don’t burn the butter. Remove from heat, and cool slightly. Reserve ½ cup of the butter for the frosting. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets. Bake for 10 minutes in the preheated oven or until light brown around the edges. Cool. In a medium bowl, mix the reserved ½ cup browned butter with 2 teaspoons vanilla, confectioner’s sugar and hot water. Beat until smooth, and use to frost cooled cookies. Option: add a pecan half to the top of each cookie. Makes 5 dozen cookies.