I made these tonight using King Arthur Gluten-Free flour, with walnuts and currants. They're delicious! And not cloyingly sweet either. Nice little cookies, and I can see how they could travel well. Mine only need to go a few miles to my dad's house, but at least I know they won't be a crumbly mess when I get there!
The only issue I see is that they could totally be mistaken for chocolate chip cookies. But it also makes me wonder what they might be like without all the spices and fruit, but with chocolate chips and vanilla? It's similar to a chocolate chip batter - not quite the same, but not too far off. I might just have to try that next time!
What, may I ask, are nutmeats? I’m not from the US so have no idea. (Is it just nuts?!)” why ‘meat’?) I think I’m going to give these a try.
In Australia we have a Long-lasting Cookie (which we call a biscuit) that apparently originated from WWI called Anzac Biscuits. They were sent to the soldiers by loved ones and last a long time. Mainly oats & golden syrup.
Golly, Jolene, your post resonates on so many different levels. First, memories of visiting Katz's with my husband, a Manhattan native. Second, more long-ago memories of my college roommate making Hermits in our little apartment in Cambridge, Mass., and the two of us devouring the whole batch in a single night! I love that they're good holiday shippers--no soldiers here, but a boy and girl in Japan. Thanks for another great post!
Well, now I know why my mother, who was from Brooklyn, regularly sent her “soldier boy” salami when he was driving a tank in WWII! Had no idea it was “ a thing”. I just thought it was because he was Italian and liked salami. Thanks for a fun post!
I made these some years ago from a recipe by the late Midwestern cookbook author Marcia Adams, and very good they were, too! I don't recall dried fruit or nuts, so that's an idea!
I made these tonight using King Arthur Gluten-Free flour, with walnuts and currants. They're delicious! And not cloyingly sweet either. Nice little cookies, and I can see how they could travel well. Mine only need to go a few miles to my dad's house, but at least I know they won't be a crumbly mess when I get there!
The only issue I see is that they could totally be mistaken for chocolate chip cookies. But it also makes me wonder what they might be like without all the spices and fruit, but with chocolate chips and vanilla? It's similar to a chocolate chip batter - not quite the same, but not too far off. I might just have to try that next time!
What, may I ask, are nutmeats? I’m not from the US so have no idea. (Is it just nuts?!)” why ‘meat’?) I think I’m going to give these a try.
In Australia we have a Long-lasting Cookie (which we call a biscuit) that apparently originated from WWI called Anzac Biscuits. They were sent to the soldiers by loved ones and last a long time. Mainly oats & golden syrup.
Golly, Jolene, your post resonates on so many different levels. First, memories of visiting Katz's with my husband, a Manhattan native. Second, more long-ago memories of my college roommate making Hermits in our little apartment in Cambridge, Mass., and the two of us devouring the whole batch in a single night! I love that they're good holiday shippers--no soldiers here, but a boy and girl in Japan. Thanks for another great post!
Love this walk down memory lane and your thoughtful shoutout to those who have served our country in the military.
Well, now I know why my mother, who was from Brooklyn, regularly sent her “soldier boy” salami when he was driving a tank in WWII! Had no idea it was “ a thing”. I just thought it was because he was Italian and liked salami. Thanks for a fun post!
I made these some years ago from a recipe by the late Midwestern cookbook author Marcia Adams, and very good they were, too! I don't recall dried fruit or nuts, so that's an idea!