Being from Boston, how could I not try a cookie named after my hometown? And I’m glad I did, because these cookies were soft and flavorful. They were even a hit with my hardest-to-please child so what’s not to love about that!
Something I didn’t even think about is that ovens in 1909 didn’t have a temperature gauge. Instead, the original instructions lists a moderate oven, which after some research I found could be anything between 325oF-375oF. I decided to try the recipe at 350oF and it worked perfectly for me.
Boston Cookies
- Course: Dessert
- Cuisine: American
- Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
- Prep: 10 minutes
- Cook: 14 minutes
- Ready in: 24 minutes
- Servings: 36-40 cookies
Ingredients:
- 1 C butter, softened
- 1 1/2 C sugar
- 3 eggs, beaten
- 1 tsp baking soda
- 1 1/2 T hot water
- 3 1/4 C flour, sifted and divided
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 C walnuts, chopped
- 1/2 C dried currants
- 1/2 C raisins, chopped
Instructions:
- Preheat oven to 350oF. Grease cookie sheet. Dissolve 1 tsp baking soda in 1 1/2 T hot water.
- Cream butter in stand mixer on low setting until pale yellow. Slowly add sugar and beat until incorporated, approx. 3 minutes. Add eggs and dissolved baking soda and beat on low until mixed.
- Sift half the flour with salt and cinnamon, then stir into wet ingredients. On low setting, add walnuts and dried fruit, then remaining flour. Mix until incorporated.
- Drop by tablespoon onto cookie sheet one inch apart. Bake 12-14 minutes, just until edges start to brown. Cool on rack.
Have you tried this recipe? Please leave a review and comment below.
