Isn’t that the most fabulous name? It just makes me smile. On a recent impromptu stop into The Roost in Nolensville I may have nearly hyperventilated at seeing this book:
The Better Homes and Gardens New cook Book, copyright 1953. My mother had this book and I just adored looking though the pictures when I was a little girl; I’ve been looking for another copy for years and years. I thought the candy page was the prettiest food I’d ever seen.
My mother thought it more appropriate for us to eat such things as oat bran and tofu. I’ll let you browse the dessert pages of One Particular Kitchen and come to your own conclusion about that. 😉
On to the cookies in the book! This is a super easy recipe, and Kiddo had a BALL helping me out.
- 1/2 cup shortening
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup sifted flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 6 oz. chocolate chips
- Preheat oven to 375
- Cream shortening, sugars, egg and vanilla till light and fluffy. Add in dry ingredients, mixing well, then mix in chocolate chips
- Drop rounded teaspoonfuls 2 inches apart on a parchment-lined cookie sheet (or greased cookie sheet) and bake at 375 for 9-12 minutes. Remove from pan immediately and cool on wire rack.
The recipe said this makes about 3 1/2 dozen; I got a little less than that. These are light and crispy and just fabulous. Even the Kiddo, who has been known to shun any chocolate chip cookies that “look different,” ate these right up to the tune of four in one sitting.