Welcome to Vintage Eats!
Cookies were part of my baking routine in the 1980s and 1990s when my kids were growing up. I must have created thousands using different recipes, though mostly chocolate chip.
When my mother-in-law gave me Air Bake cookie sheets, it opened me to a world of fewer burnt cookies in our house.
Then, upon discovering parchment paper a few years ago, my world was turned tipsy again.
I never burned another batch of cookies! It’s honestly been a money and time saver as I don’t have to throw away those with black bottoms and repeat a batch.
Another discovery I just made came via a Facebook baking group – don’t ask me which one because I’m on several and people post there frequently. But I will post some I enjoy so keep reading.
The discovery involved cornstarch. This is not a product I used often, except for making Play-Doh for the kiddos when they were young. Now it’s a staple. Here’s why.
When one recipe called for cake flour, I looked up a substitute for it using all-purpose flour. The answer came from a vintage cookbook: “To make cake flour, remove 2 tablespoons from every cup of all-purpose and replace it with 2 tablespoons of cornstarch.”
It worked well in this and other recipes.
One thing I noticed and then read about in the Facebook posts was that cornstarch has another benefit—it keeps cookies from spreading.
As you can see from my photos, the cookies didn’t spread. Nor did they taste dry or pasty. They were light, fluffy, and easy to remove from the cookie sheet because none were stuck together or misshapen.
Wow! That was a secret worth sharing with all of you.
If you’re late in the ballgame to find the secret to cookies that stay nice and round and rise well and don’t burn, I hope this information has helped you.
You may notice Kosher salt sprinkled on top of the cookies. This was an addition I made to the recipe because of the attention Kosher salt receives from bakers. So I thought I’d try it.
I was careful to only sprinkle a few bits of salt on top. Even so, I didn’t like it, despite being an avid salt fan. It was too intense. Maybe a more chocolatey recipe could have withstood it, but Kosher salt didn’t work here in my opinion.
This recipe came from the Milwaukee Gas Light Company cookbook published in 1961.
I’m packing for a move so have few props to use in photos. Then I ran across one of Mom’s old aprons.
I love vintage aprons, especially gingham. Luckily, I still had my iron to freshen it as the apron is probably made from 100% cotton. I’m guessing it is ca. 1960s.
Notice the special effects with rick-rack and embroidery.
It is definitely going with us to the new house.
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Here are some of the Facebook baking groups I’m a member of and recommend:
Sally’s Baking Addiction
Written Recipes
Cake Recipes 101
Happy Baking!
- And that is my blessing for you: Happy baking!
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Sour Cream Cookies
2 c. cake flour (1 c. all-purpose + 1 c. whole wheat; I removed 2 T. from each and substituted 2 T. cornstarch)
½ t. salt
½ t. baking soda
2 t. baking powder
½ t. nutmeg
½ c. butter
1 c. brown sugar
1 egg, beaten
½ c. sour cream
½ c. raisins (I used 1 12-ounce package mini chocolate chips)
½ c. chopped nuts (I didn’t add)
Mxi flour, salt, baking soda, baking powder & nutmeg.
Cream butter.
Add sugar gradually.
Cream until fluffy.
Add beaten egg & dry ingredients.
Add dry ingredients alternately with sour cream, mix just enough after each addition to combine ingredients.
Add raisins & nuts & mix.
Drop by spoonfuls on ungreased bake sheets—I use a small ice cream scoop.
Bake in preheat 400 degree oven about 9 minutes.
Yield: 4 dozen
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Vintage Eats of Kayleen Reusser 