Baking Through Time: Vintage German Crisps Recipe from 1937!
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- Опубликовано: 25 ноя 2024
- Welcome back to Sunday morning and The Old Cookbook Show, friends! In today's episode, we dive into a cherished cookbook from the Golden Jubilee Recipes of the Ladies Aid Society of the Poplar Hill Church of Christ, published in 1937. Join me as we explore the history of this church, its community cookbook, and try our hand at a recipe called German Crisps Cookies. This delightful cookie is a blast from the past, with a unique twist to its preparation. Let's unravel the flavours and stories from this vintage recipe together!
GERMAN CRISPS COOKIES
2 cups brown sugar,
1 cup butter, 2 eggs,
1 teaspoon vanilla,
¼ teaspoon salt,
3½ cups flour,
1 teaspoon soda,
1 cup of chopped walnuts.
Mix thoroughly.
Form into long roll and let stand in a cool place over night. In morning slice thin. Bake on greased cookie sheet 10 minutes in a moderate oven (375 degrees)
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L1S 0E9
‘This makes too many cookies’ is a sentence that should never be uttered. 😎
Agreed, it is a form of hate speech.
Never to many cookies. Make more to share.
I could hear Cookie Monster's heart crumbling when those words left Glen's mouth. 😂
I do not like walnuts either and always substitute pecans.
A large German farming, family needed a lot of cookies😂
My grandparents were from Germany and this was made every Christmas by both my grandmother and my mother and is my absolute favorite cookie. As for whether or not, it’s German, I can’t say, but it certainly a tradition in my German family ❤
What part of Germany? My parents are German and most cookies we made would have almonds or hazelnuts walnuts seem odd or were a 'new world' substitute
YES. BLACK WALNUTS ROCK. I was able to score some from Meijer (US retailler) this year to make my Grandma's (1911-1986) date-nut bread for Christmas. Made me and my 87 year old Dad pretty happy! (PS, this, or similar recipe is a tradition in my very GERMAN-American family!
@@lizapest8518 I was curious about this too. My grandmother is from Bavaria and didn't start incorporating walnuts in her recipes until she moved to central Texas (mostly due to moving to a house with 2 walnut trees amongst a plethora pecan trees). These also remind me of the Belgian pain d’amande with modified ingredients.
These are called Icebox cookies in the 1936 Watson cookbook. Our family (mostly of German heritage) loves these going back four generations
I have this vivid memory of being 10 years old and helping my babysitter cut cookie dough from a log and bake them into what I remember as the best cookie I had ever eaten. Over the past 40+ years, I've often wondered what those cookies were -- but I only remember them as crispy, brown sugary, with nuts. I am convinced that this is the recipe and I'm so excited to go try this! By the way, she was a German-American woman.
I hope these cookies bring back a flood of memories for you!!
The frozen dough would make a nice treat to give someone. You could make a whole batch of the dough and share it.
What a lovely idea
That's what I was thinking - a twist on a "cookie swap."
That is a great idea!! Give with a cookie sheet!
I'm German. The recipe is unknown to me in this form. But... there are "Mürbteig Plätzchen" (Shortcrust cookies) These are often baked together with the children at Christmas (using seasonal cookie cutters). But we don't actually use brown sugar in pastries here and the recipes I know use finely ground hazelnuts. (250g cold Butter, 300 g Flower, 80 g Sugar, 200 g ground hazelnuts, Salt, 5 g Baking Powder & 15 g Vanilla Sugar)
Thank you for the input and the recipe. I now have two cookie recipes to try. Just so you know, the "flower" you are wanting is spelled "flour". Pronounced the same, just spelled differently. Thank you, again. ❤️🌻
Did I say I hate T9 - even more since my phone is switched on German in the first place. :D
Same! But since our family has been in Illinois for 4 generations now we use ground hickory nuts.
You bake them with the children? How do the children come out when they're done?
They do remind me of the very thin cookies with almonds that are in mixed cookie packs. I think those are called Mandelbrot?
Not about those delicious icebox cookies, but how very Canadian to have a recipe for "Chili Sauce" that hasn't so much as the SHADOW of an actual chili pepper in it! LOVE IT!😆
Looks like a fairly standard Mürbeteig we make here in Germany, minus the nuts and the brown sugar. We'd usually use white sugar I guess. My family has used this kind of dough basically every year for making Christmas cookies. But I guess it's just how you'd make a cookie dough basically everywhere in the world, so I guess that your assumption "got the recipe from the German neighbours" might be correct. 😊
These are Icebox cookies from my great grandmother, who wrapped them in greased paper. My grandmother and mother wrapped in waxed paper. They are delicious!!!
I still use waxed paper to wrap the rolls for similar cookies. They are a real favorite in my family
@@alissasandin4597 Yes! Knew there must be more than just me who still keep waxed paper in the kitchen.
Waxed paper is the best way to keep bar cheeses fresher longer. I always have it at hand.
0:46 Childrens Healthful Sandwiches. Sounds like something I would have ran screaming from as a child.
I thought exactly the same thing! A liver sandwich Ugh!
@@ktkat1949 When I went to school in North Carolina, the school lunch would sometimes (way too often) include a fried up slab of livermush (actual name of the product). I thought I'd like it because I was a big fan of fried chicken livers, but one bite was enough to disillusion me permanently :-).
These biscuits look identical to Belgian fancy manufacturer Jules Destrooper’s Almond Thins, obviously swapping the more European almond for the more American walnut.
The use of light brown sugar or cassonade as it would be called in French fits in Dutch/Belgian tradition and is also mandatory for the famous Speculaas spice cookies. Perhaps this another one of those instances where Dutch (meaning the Low Countries) and German (because the endonym is Deutsch) get completely mixed up, because I don’t really know any German recipes which use brown sugar. If these are anything like Jules Destrooper’s cookies, they’re lovely!
Wondering if you ground up the cookies they'd make a tasty crust for a pie.
I make a teramisu inspired trifle with pecan sandies if that helps!? Cocowhip, Greek vanilla yogurt, egg, and amaretto in the custard; Dark rum and strong coffee for the cookie dip. Dust with Ovaltine. Inspired but not authentic 😂.
@@joantrotter3005 Wow! That sounds fabulous!
I was born in 1951 in Ontario, and as a child remember my gran having an icebox. We rented a cottage where there were all ice boxes and we loved going to the icehouse to get a new block of ice and get cool. I love tea dunking cookies and will definitely try these. Thanks for providing us with a delightful show
My mother used to make a refrigerator cookie very similar to this. She only made them at Christmas time and would sprinkle red and/or green sugar on top of the cookies. And she would make them into logs wrapped in wax paper.
@9:25 I could drop by next weekend for cookies :D
I'd a bet money this channel was over a million subs. It certainly feels like it should be.
Now all you need is coffee or tea and you're set.
These cookies would be great for a Christmas cookie exchange. Thanks Glen.
Good morning Glen! Always look forward to the Ole cookbook show every Sunday! Hope you and Jules are doing well this week!
My mother made Refrigerator or Icebox cookies for many years and I have also made them for 50 years. There is German in my DNA but I found my recipe in a N. American cookbook. Five Roses, I think. They are among my favourites. The dough does freeze very well. I always double my recipes and it was a big mistake with this one. I made too much dough in the fall of 2022 and last fall 2023, my husband was going on a moose hunting trip so I baked up all the dough and he and his friends loved the cookies.
We Can Make These Rolls Of Dough & Safely Freeze Them For 3 Months. A Lovely Addition To My Christmas Baking For 2024. I’ll Want To Make These Very Soon. ☀️
I always look forward to Sunday morning and your history fly over …
Oops; didn’t mean to mix your channel
Great base recipe that you can make with other spice or nuts.
Sounds like a cookie perfect for tea!
I am german, I never saw that type of cookie, but it looks great..... It depends obviously where the contributor or their family was from in Germany, because only I don't know these doesn't mean that those were common in some areas.... The most common nuts here now are walnuts and hazelnuts. I am from the area south west in germany near the French boarder.
I love your videos 👍🏻
German from the centre of Germany (Kassel area), and I don't know those "German crisps" either. My mom never made anything like those.
from the south, they are looing good but I've never came across such a cookie here.
I spied the Catsup and Chili Sauce recipe on the page and screen shot it. I will try this summer!
I have a Betty Crocker Cooky book printed in the 1960-70s and they have this recipe but called the caramel refrigerator cookie, also the measurements are halved. They claim it was popular in the 1940-45 because it is less rich for war time rationing. It is next to the 1935-40 chocolate chip cookie recipe (great easy recipe ). Just made them both yesterday. They are a really nice crisp cookie that will be great with tea and coffee.
This is my all-time favorite cookie: Mom's recipe which she used since the mid-30s, (I'm 81 yrs) was just called Refrigerator/Icebox Cookies. The brown sugar gives them such a rich, caramel-y flavor. Mom used waxed paper but I use plastic wrap. I usually always keep a 'log' or 2 in the freezer....
I like big recipes! If I’m going to bake I make it worth my while and put what I don’t use in the freezer. I’ll definitely make this one because I really enjoy crispy cookies and the flavor of brown sugar. Thank you!
I don't know if "cookie swaps" are a thing in Canada, but this recipe would be PERFECT; it makes a large batch and then you can take the extras to your cookie swap and swap them out with other people who have made a large number of cookies from a different recipe. Where I'm from (southern US), we do this around Christmas time so that families can have a nice variety of Christmas cookies while still saving time by not having to make a bunch of different recipes.
What a wonderful idea! 👍🏻
I have the same recipe,my grandmother's (Dutch, her mother in law was German) "Butterscotch Ice Box Cookies". It says pack in a loaf pan or shape into a log. And there is no oven temp or time indicated. Growing up, my mother often had a log, or two, in the freezer. I love this recipe because it does make enough to share and have some ready to bake.
There is a Danish cookie like this (no egg, with a bit of spice, almonds not walnuts in the recipe I have) called Brunkager. I can well imagine that this is also baked in Germany due to geographical proximity. Foodgeek did a video a couple of years ago.
Yes! I particularly remember the almonds, being a sucker for marzipan, etc.
These are an old family favorite. They are "dunking" cookies and you want them large for that reason. Grandma would make two stubby rolls and wrap them in wax paper for the fridge.
My mom made icebox cookies for us in the 60’s. The logs were wrapped in waxed paper and put in the freezer. One log equaled one pan and we could have fresh cookies frequently. My mom was German but I don’t know where she got the recipe.
6:24 The same for me. Mom made refrigerator cookies. Her family was German, but I don't know if this was a family recipe.
Hey, greetings from a northern german currently living in Bavaria. My family does a similar cookie every year around christmas. But we use white sugar instead of brown sugar, now that i see it, we should give it a try 🤔 and we do it with ground hazelnuts instead of walnut or pecans. Our dough roll is about 2cm or 3/4 inch thick und we cut the pieces somethere around 1/3 of an inch.
Years ago I took a similar recipe from our local newspaper food columnist for a similar cookie called “Heidesand (German Cookies),” and it’s one of my son’s favorites. My recipe calls for spelt flour, and the vanilla sugar packets you can buy in German markets.
I fully expected you to wrap the log in wax paper and was quite surprised you chose plastic wrap. Obviously it didn't really matter... Thank you for another recipe to try! ❤️🌻
This is definitely our families and neighbors favorite Christmas cookie and is absolutely German all the way. This recipe is in every Luthern church cookbook spaced every 8 miles apart. across north west Illinois.🥰
And it wouldn’t be a Christmas tradition if someone didn’t try to crack a tooth on a small piece of walnut shell, or even hickory nut shell😂
Thank You GlenFor A Great Recipe. Look Forward To Making 4 Dozen For Starters. ☀️🇨🇦
This cookie has a similar method as pfeffernüsse.
This recipe is going into my files, but renamed Poplar Hill cookies. Who knows, in some distant time some new creator will be doing a cooking show with Poplar Hill cookies --- a faint hope at best. I grew up near Poplar Hill and drove through it often to get to family events. It's lovely to see its name in this video. As to the German name, there was a family in the area with the surname German, but I don't know if they had any relatives in Poplar Hill --- not sure if there's a connection, it's just a thought. And as you say, a lot of recipes get their name because the recipe came from a family of a particular nationality. And you had a point that not everyone in that part of the country had access to refrigerators at that time. My grandmother got her first fridge six years before I was born, and it was an old second-hand one then. I think my mother finally got rid of it some years ago, but it was still in use during my later childhood.
Glen thank you for a game day baking option
I vote for you making those delicious sounding Liver sandwiches 😉
Yum. Thanks.
I love the fact that you lick the spoon!
I loved these as a kid. My Mom would make a batch and roll them in wax paper of parchment, using the paper to roll them kinda like a cigarette rolling paper. 1.4" dia with rolls 12-15" long. Cut into 1/4" cookies, each roll would make (IIRC) 2 cookie sheets of cookies. My recollection is that they didn't keep well after cooking, but the never lasted that long around the house
Maybe more like a sushi roller
My Low German great-grandparents had a spice cookie like this, but it added powdered ginger, nutmeg and a pinch of pepper (usually black, but white would go with the flavor). They were "crisps" and usually were made at Christmas time. The nut of choice was the pecan, although black walnut was also used. Sometimes dusted with powdered (or icing) sugar.
I'm German descent we did not grow up with this type of cookie. We did have another 1/2 dozen or so other cookies that were and still are heavenly ❤
The only German cookie that my husband's family makes are Spritzgebaeck. I was lucky enough to be gifted his Oma's meat grinder and the cookie press attachment. It's a family treasure!
I am german and i never heard of this cookie😄 but it looks interesting and I will try it out
My grandmother (from Canada) made this exact recipe with pecans. The title of her recipe was just Pecan Cookies. I remember begging her to make them. I love them to this day.
I prefer crispy cookies to cakey ones. I think I will try these.
Love you Glen. Love what you do and what you’re doing. Love the time you take to explain the recipes. Love the time you take to explain the history. Just love the effort you put into it. I don’t, however, love the snide remarks from your wife every time she walks on set. She could stand to be a little more grateful when someone, anyone, cooks for her. We all, all humans, every single one on earth, should be grateful to have someone cook for us, even just a cookie
Jules is not the least bit snide. Your barometer on this couldn’t be more incorrect.
Never once have I thought the word "snide" when Glen's favorite taster enters the video. Strange remark.
Thank you Glen, these are simple but very good, I used almonds and a touch less of the brown sugar....crunchy and delicious. Love your show, love you and your wife😊
I have a similar recipe from the 1939 Pittsburgh Press. They were called butterscotch ice box because it was all brown sugar. It it had one odd ingredient that just makes it amazing: teaspoon of bottled lemon juice. Does not taste lemony. And you wrap it in wax paper!
I love black walnuts, too. When I was a kid, we used to go out into the woods in the fall and gather black walnuts and hickory nuts. I can get black walnuts at my local grocery store. They are a bit more expensive than English walnuts, but worth it. Sadly, hickory nuts are another matter. They're so good. I miss them.
I live near poplar Hill.! Love your channel! Look like nice cookies. Must try!
This is exactly what I've been looking for!
I was wondering Glen if I could send you some hot . But good tasting mustard called goost pepper. I have made chili and tacos with it. A little goes a long way. As always good show as always thank you kindly
The munching and head nodding was a good sign! I'd probably still make the full amount, and keep the extra in the freezer.
All 4 of my mother’s grandparents came from Germany so I’d say her cooking was influenced by that but I can’t say that her recipe for Butterscotch Icebox Cookies was necessarily German. However, this is nearly identical to that recipe. And they are crisp and delicious. It is one of my favorite cookies to make. Mom has always said, add nauseum, that when a recipe calls for nuts, it means black walnuts. She has several trees in the yard. I do not like black walnuts and am only recently learning to tolerate English Walnuts. I prefer pecans.
Please try the children's healthful sandwhich
Oh, please don’t. 🤮😂
I’m from Germany and they remind me a bit of “Heidesand” cookies. These cookies are also shaped into a log and being cutted. But as far as I know they are without nuts BUT with brown butter 😍 highly recommend!!!
Made all 40 baked on wed and eaten by sat morning! Yup son said all those cookies gone LOL I said well ,i did stash these 12 back he took them all! Now i was asked for the recipe twice,big hit.Oh by the way i got 4.I did make one change i used the dark brown sugar cause that's what i had.I will for sure make these again.Thank You !!!!
When my German Family came to the US, no heritage came with. The
stance was; we are
American now. Great great grandmother
changed our name
to be less German.
😂 It is still very much
German.
My grandmother used to make cookies that look extremely similar to these. I have no idea if it's the same recipe, but the were (medium) brown cookies with nuts in them (possibly almonds, could've been walnuts). Can't really remember how they tasted, it's like 30 years ago.
(I'm Swedish)
Most of the cookies my grandmother made were large batches…most age well and actually get better with time… gram was allergic to walnuts so often almonds or pecans were subbed for them… or they were simply left out… another thing gram did a lot… if she didn’t have an ingredient she’d substitute another or omit it… I remember her telling me it was fine to do so… it will be just as tasty she would say… and gram was never wrong!!! She taught me a lot ❤️
My grandmother's cookies!
Good morning Glenn. I just watched this video on my TV, but I had to write down the recipe because I would like to customize it into a crispy Ginger Snap cookie recipe. My father loves Ginger Snap cookies that are thin and crispy, but it's hard to find a good recipe. There is a brand we get here in America and the cookies are actually hard to the bite. I believe this one will be great if I omit the nuts and add some ginger cinnamon and cloves. Thanks for posting this video. I did enjoy it. I already made your Beefaroni recipe and we really enjoy it. It's nice to get a Canadian point of view on recipes.
My Grandmother would call this Type of Cookie "Teeblätter" - translated "Tea Leaf". It´s an easy to make Old Style German Cookie.
There is no such thing as "too many cookies"! But yeah, freeze the extra dough, that way you have "emergency cookies". That recipe looks fabulous. Thanks, Glenn.
Emergency Cookies are the best kind!
Looks like they would be lovely with a cup of tea
My grandmother made a recipe like this, and she called them icebox cookies. She would shape them into a loaf pan and freeze or refrigerate. Slice off thin pieces and baked as needed.
My favourite cookies! Our recipe is identical to what you made, and I have to mention, that as a large consumer of tea and coffee, these are the best dipping biscuits I've had by far.
My grandmother taught me these, and says she got the recipe from her own grandmother. As they are both from Beaumont Texas the recipes calls for pecans. There's a tentative connection to Germany there I suppose, what with a large immigrant population here, although if she had gotten it from a German it probably would have been called such, like her China Man's Dressing. (From the Chinese fellow down the street.)
My Grandmother also has the book she thought it may have come out of. "The Greater American Cookbook" formerly "The United States Regional CookBook." which is amusingly sectioned by U.S. regions.
I've perused it and there are a few similar recipes but nothing exact. Black Walnut Cookies (Mississippi Valley) are the closes but have double the eggs and a pound of shelled walnuts. Plus no mention of rolling and refrigerating/freezing.
Sand Tarts (Pennsylvania Dutch) are similar and also chilled and cut into thin rounds.
Tea Dainties (New England) are similar too.
It looks like a great crispy cookie. A lovely video. I enjoy your histories and speculation. Have a great week!
I think they had wax paper in the 1930s. That's probably what they would have used to wrap cookie dough in the fridge.
Agree. Waxed paper was standard wrapping for many decades.
These remind me of the cookies my French-Canadian grandmother used to make. I'll have to try this out and see if they taste like I remember.
I don't know whether the process is similar, but they do look similar to "Spekulatius", which would be a similar thickness, but with almonds instead of the walnuts and spices. The process of forming dough into rolls is definitely something that exists here, but I don't know since when. Here being south west germany
It's almost an exact copy of my (German Mennonite lineage) butterscotch cookies. (No, there are no butterscotch chips in them.) I wouldn't be surprised if this was a Mennonite or Amish recipe.
One of my mother's favorite cookie was something called a "Jan Hagle." A Dutch/German cookies. I bet this is an early recipe.
German is also a common last name in the east coast of Canada particularly with Scottish immigrants.I’m related to Germans (who aren’t German 😂) and this could be a family recipe..you never know
I just read a similar recipe, "Nut Tea Wafers", which was from the 1800s, similar to this one, except it used walnuts.
My mother used to roll cookie dough and pie dough in waxed paper.
My German Gram made these cookies. ❤
A Swedish variety with almonds would be called ”Bondkakor” - farmers cookies ;). Very common here, but the ones you make yourself are better.
I love that it looks like a cookie salami (the nuts kind of look like peppercorns) in fact, you can probably use a deli slicer to cut the log into individual cookies!
We make these in my family here in Germany for Christmas, similar recipe except we use more finely ground walnuts and nutmeg instead of vanilla.
I am German and I can only say, I am sure there are cookies like that here in Germany, but the cookie landscape here is so diverse, especially when it comes to Christmas cookies, that you find pretty much any variation of cookies some place in Germany. It is definitely not the most common cookie there is in Germany. I am not too familiar with this kind of cookies and there always has been a lot of baking in my family. But then again, that kind of crisp cookie was not very popular in my family, and then it comes down to your personal experience, if you know these cookies or not.
What is "too many cookies"? I don't get it.
My dad loves these cookies. Our recipe calls for pecans, and the recipe is named Pecan Crispies. They are a great cookie for “dunking!”
Ty!
We have butternut trees growing in our backyard in Morden, MB.
I want the Fruit Balls recipe done too. It sounds interesting.
Totally with you on substituting pecans for walnuts. We have lots of black walnut trees in our area and I've looked into how to harvest them. Unfortunately, it's a complicated and messy business so I've never tried.
I can’t wait to make these! Love the crunchy sounds they make! But Glenn, is there a cookbook in your future? I hope so. I have bits of paper, stuck throughout my cookbooks with your recipe. I’m not very organized 😮. Each time you make something that I like I either write it down or search for it on my iPad. Cheers!
Hello! I loved listening to you two cru ch your way through your cookies. This recipe is definitely a great way to make many cookies! I wonder if substituting peanuts would work, though I do enjoy pecans.
This recipe has been handed down through many generations of my family which is Pennsylvania Dutch - aka Deutsch. The PA Dutch are from Germany - “Deutschland” not from Holland (Dutch). So to call them German crisps would be correct. My family calls the Icebox Cookies & are usually made at the holidays when you need a lot of cookies.
We create 3 logs from the dough & wrap them in wax paper prior to placing into the freezer or a very cold location. Christmas time in PA or Germany would be cold, so placing them outside/in a summer kitchen/or in your root cellar would be a natural refrigerator/freezer. We also use hickory nuts as they were the most plentiful in the PA area.
They are still my favorite holiday cookie! Thanks for finding & sharing the recipe!
When i was growing up in the 80s, my mom always wrapped icebox cookies up in wax paper. It seems strange to me to use plastic wrap.
I came here to say the same thing. I use parchment paper now because I don't usually have waxed paper on hand.
Wax paper was invented by Thomas Edison after the time of the cookbook. Most anyone will use wax paper today.
Yes! I was wondering when wax paper became widely available, too!
Same. But suspect wax paper came before plastic wrap.
1872 and 1927 are two dates I found related to the development of waxed paper, the first being the date attributed to its invention by Thomas Edison and the second being when the Cut Rite brand was initially available. I think I remember my grandmother having a tea towel that had flour rubbed into it so much that she kept it to use to cover bread dough during the rise. I don't know that she ever used it for cookies though.
Remember from which cookbook you're reading. German may connotate Winter Holiday or Christmas cookies for the church gatherings. "Let stand in a cool place" gives a hint these are not made in the heat of the Summer.
Friesenkekse! A Christmas cookie from Northern Germany. Very similar to a Belgian cookie.
Very typical of the old German bakeries here in Baltimore. Similar in style to Otterbein’s cookies which are still commercially available here in Baltimore.
Crunchy cookies!