Guest Blog: Testing a Retro LHJ Cookie Recipe
February 19, 2010 at 12:00 pm , by Amanda Wolfe
Meet Judy and Joy, the lovely ladies of the Twice Baked Twins, who are our fabulous guest video bloggers today. They have an annual cookie recipe contest, and this year one of their readers submitted a recipe from LHJ—in the 1930s! They whipped up a batch and found that our original sugar cookies really do stand the test of time. Yum!
Thanks Judy and Joy! Make sure you visit their site to get more twice-baked fun, and if you want to DIY, get the recipe after the jump.
1930′s Sugar Cookies
1/2 cup butter (no substitutes)
1 cup sugar
1 teaspoon vanilla
1 well beaten egg
1 tablespoon heavy cream or evaporated milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees. Cream butter and sugar and vanilla until soft and fluffy, about 3-5 minutes. Add egg and cream, beat another 1-2 minutes. Sift dry ingredients and slowly add to creamed mixture on low speed until mixed. Wrap in plastic wrap and refrigerate for 1 hour. (In our video we say freezer, oops! You may freeze dough for future use, but make sure you wrap well. We like freezer zip bags.) Roll to desired thickness, cut into shapes and bake for 10 to 13 minutes.
Categories: Food, Fun | Tags: 1930's, cookies, recipe, retro, Twice Baked Twins | 7 Comments
7 Responses to “Guest Blog: Testing a Retro LHJ Cookie Recipe”
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Written on February 19, 2010 at 3:30 pm, by chris
they are great!!
Written on February 19, 2010 at 7:37 pm, by Sally Lee
This is so much fun…but now I’m hungry
Written on February 20, 2010 at 12:50 am, by Jeremy Burns
Interesting. I noted that you never put in the heavy cream/or evaporated milk. You also put in 1 tsp. salt and the recipe says !/2 tsp.
You did use small cookie cutters for 5-7 min. of baking but the recipe says 10-13 min.
I have a very similar recipe that I have been using for years. All ingredients are the same except no cream/milk and 2 teaspoons baking powder. I put it in waxed paper and in the refrigerator for a little while just so it isn’t so soft. I also roll it between two sheets of waxed paper. I cook mine at 400 degrees for 8 to 10 mnutes…watch if small cookies are made.
I make buttercream icing and let everyone frost their own to their liking.
It is great fun sharing recipes that we love!
Written on February 20, 2010 at 8:53 am, by Judy (Twice Baked Twin)
Hi Jeremy, it’s Judy, one of the Twice Baked Twins, I am on the left. Thank u for sharing. So happy you made a comment. Enjoy!
Written on April 2, 2010 at 12:19 am, by Dr James Stoxen
Mix it till it is incorporated Thats good!
Written on August 3, 2011 at 5:26 pm, by roulkperry
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Written on August 5, 2011 at 3:25 pm, by Crelefred
must look at this at my estore suprisely