Fair - Click on "click here" in the article for the original hand written recipe.http://www.herald-journal.com/archives/2008/stories/recipe.0908.html
Frances Johnson's 100 Year Old Sugar Cookie Recipe Wins Second Place at Minnesota State ...
- Thread starter gayr
- Start date
carol-whidbey-is
Well-known member
in the recipe it calls for oil and inthe direction it say shortening any idea which one?
michael-in-phoenix
Well-known member
Interesting. Could it be used in place of the vegetable oil in the ingredient list?
This piqued my curiosity and I searched online "Crisco was introduced to the public in 1911"
So here's a possibility: Frances may have prepared her recipe with butter, but when she wrote down the directions (possibly years later) shortening was already popular (especially during the wars).
Shortening is often used in sugar cookies because they stay soft instead of crispy when butter is used 100%. I imagine she used either/or or maybe even both.
And a P&G gave out a cookbook with 615 recipes all using Crisco the following year.
So here's a possibility: Frances may have prepared her recipe with butter, but when she wrote down the directions (possibly years later) shortening was already popular (especially during the wars).
Shortening is often used in sugar cookies because they stay soft instead of crispy when butter is used 100%. I imagine she used either/or or maybe even both.
And a P&G gave out a cookbook with 615 recipes all using Crisco the following year.
mariadnoca
Moderator
From past exper. I would consider the butter/shortening to be interchangeable
I have plenty of recipes from older family members or others where this is true. Many recipes during the eras of shortages-- war, depression, etc. called for interchangeable ingredients depending on what you had on hand or could afford. Often butter/shortening/margarine/oleo/Criso were written as interchangeable. Here I would read the addition of the oil to be just that -- an add instead of a substitution. Again, likely a cost savings. Mom/aunts used to do this type of thing all the time with recipes and could get very creative to preserve taste/costs.
I would bet whoever made this recipe most often used shortening (or maybe margarine) and oil.
I have plenty of recipes from older family members or others where this is true. Many recipes during the eras of shortages-- war, depression, etc. called for interchangeable ingredients depending on what you had on hand or could afford. Often butter/shortening/margarine/oleo/Criso were written as interchangeable. Here I would read the addition of the oil to be just that -- an add instead of a substitution. Again, likely a cost savings. Mom/aunts used to do this type of thing all the time with recipes and could get very creative to preserve taste/costs.
I would bet whoever made this recipe most often used shortening (or maybe margarine) and oil.
michael-in-phoenix
Well-known member
Wow. So two vegetable fats and no butter? I understand how the solid...
...shortening would be different than liquid oil and not a perfect sub. I thought the flavor of the butter would be important.
Michael
...shortening would be different than liquid oil and not a perfect sub. I thought the flavor of the butter would be important.
Michael
Have a look at The Firelight Inn Recipe for Firelight Sugar Cookies (scroll down) both ingredients..
are used. The recipe is from Minnesota.
http://www.firelightinn.com/recipes.htm
are used. The recipe is from Minnesota.
http://www.firelightinn.com/recipes.htm
I think she was probably referring to the oil as shortening.
Here is a link that describes shortening as any oil or fat.
http://www.ochef.com/401.htm
Here is a link that describes shortening as any oil or fat.
http://www.ochef.com/401.htm
mariadnoca
Moderator
Mom never met a baking recipe that you couldn't sub the butter...
In fact growing up I'm sure it was either margarine or criso, never butter in anything. I remember wondering why some folks had chocolate chip cookies that were so flat compared to Mom's. I finally found out the kids next door used butter in their Toll House recipe and thought "oh, that's why they look and taste so yucky." So it's all what you know. (BTW, I'm a butter girl now.)
Mom, the youngest girl growing up on a farm, was 9 when the depression hit in 1929. And married right after WWII so she she was in the thick of the era of shortages. In fact, I would bet my in my entire childhood we had just one roll of aluminum foil, lol! Because it was something you always washed, folded, and put back in the drawer. To this day I have issues trying to throw something like that out!!! smileys/smile.gif
In fact growing up I'm sure it was either margarine or criso, never butter in anything. I remember wondering why some folks had chocolate chip cookies that were so flat compared to Mom's. I finally found out the kids next door used butter in their Toll House recipe and thought "oh, that's why they look and taste so yucky." So it's all what you know. (BTW, I'm a butter girl now.)
Mom, the youngest girl growing up on a farm, was 9 when the depression hit in 1929. And married right after WWII so she she was in the thick of the era of shortages. In fact, I would bet my in my entire childhood we had just one roll of aluminum foil, lol! Because it was something you always washed, folded, and put back in the drawer. To this day I have issues trying to throw something like that out!!! smileys/smile.gif
The Firelight's sugar cookies are wonderful......
I've made them many times. I live across the streeet from the Firelight Inn and would once-in-a-while work there. I've mixed up more than few batches of the sugar cookies-they were her Aunt Ruby's recipe. Here is the recipe rewritten, so it's easier to follow. I use regular, not colored sugar, to roll them in.
Aunt Ruby’s Sugar Cookies
From Joy F.
5 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup powdered sugar
1 cup granulated sugar
1 cup butter, softened
1 cup salad oil
2 eggs
1 tsp. vanilla
Mix flour, salt, baking soda and cream of tartar and set aside. Combine the sugars in a large mixing bowl. Then add the softened butter, oil, eggs and vanilla and beat until well mixed. Add dry ingredients until well blended. Roll in balls, then roll in colored sugar. Flatten with a cookie stamp or bottom of glass. Bake at 350 degrees for about 10 minutes.
Makes 4 ½ dozen.
I've made them many times. I live across the streeet from the Firelight Inn and would once-in-a-while work there. I've mixed up more than few batches of the sugar cookies-they were her Aunt Ruby's recipe. Here is the recipe rewritten, so it's easier to follow. I use regular, not colored sugar, to roll them in.
Aunt Ruby’s Sugar Cookies
From Joy F.
5 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup powdered sugar
1 cup granulated sugar
1 cup butter, softened
1 cup salad oil
2 eggs
1 tsp. vanilla
Mix flour, salt, baking soda and cream of tartar and set aside. Combine the sugars in a large mixing bowl. Then add the softened butter, oil, eggs and vanilla and beat until well mixed. Add dry ingredients until well blended. Roll in balls, then roll in colored sugar. Flatten with a cookie stamp or bottom of glass. Bake at 350 degrees for about 10 minutes.
Makes 4 ½ dozen.
dawn_mo
Well-known member
This is my mom's exact sugar cookie recipe, which she called "The World's Best Sugar Cookie".
I have made these many times and they are wonderful. My recipe says to cream together:
powdered sugar, granulated sugar, butter, oil, slightly beaten eggs together, then add: all-purpose flour, baking soda, cream of tartar and salt.
Actually when I looked at the recipe again, my mom's has a bit less salt. My recipe is doubled but instead of one teaspoon of salt, mine calls for 1/4 teaspoon of salt. Does salt have any purpose in the recipe other than flavor?
* Exported from MasterCook *
World's Best Sugar Cookies
Recipe By :Mom/Christy
Serving Size : 100 Preparation Time :0:00
Categories : Christmas Cookies
Amount Measure Ingredient -- Preparation Method
Cream together:
1 cup powdered sugar
1 cup granulated sugar
1 cup butter
1 cup oil
2 eggs -- beaten slightly
Add:
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Roll into small balls about the size of a walnut. Press onto a cookie sheet with a glass that has been dipped in sugar. You can use colored sugar for the holidays. Bake 10-12 minutes in a 350 degree oven.
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I have made these many times and they are wonderful. My recipe says to cream together:
powdered sugar, granulated sugar, butter, oil, slightly beaten eggs together, then add: all-purpose flour, baking soda, cream of tartar and salt.
Actually when I looked at the recipe again, my mom's has a bit less salt. My recipe is doubled but instead of one teaspoon of salt, mine calls for 1/4 teaspoon of salt. Does salt have any purpose in the recipe other than flavor?
* Exported from MasterCook *
World's Best Sugar Cookies
Recipe By :Mom/Christy
Serving Size : 100 Preparation Time :0:00
Categories : Christmas Cookies
Amount Measure Ingredient -- Preparation Method
Cream together:
1 cup powdered sugar
1 cup granulated sugar
1 cup butter
1 cup oil
2 eggs -- beaten slightly
Add:
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Roll into small balls about the size of a walnut. Press onto a cookie sheet with a glass that has been dipped in sugar. You can use colored sugar for the holidays. Bake 10-12 minutes in a 350 degree oven.
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carol-whidbey-is
Well-known member
Well I guess I will try it with butter and shortening and then butter and oil
will let you know.
will let you know.
steve2-in-la
Well-known member
Not to point out the obvious but wouldn't a 100 Year-Old cookie be kind of stale? Who could WAIT?
carol-whidbey-is
Well-known member
Ok made the first batch with butter and oil also added 1/2 tsp vanilla
they taste real nice. have to wait til they are cooled all the way ( don't taste good hot). Not as crispy as I like so tomorrow I will make them with shortening
they taste real nice. have to wait til they are cooled all the way ( don't taste good hot). Not as crispy as I like so tomorrow I will make them with shortening