Boston Cookies
This is an old Better Homes & Gardens recipe from generations past. It is unique, old fashioned and absolutely delicious.
This is an old Better Homes & Gardens recipe from generations past. It is unique, old fashioned and absolutely delicious.
- 3 eggs
- 1 cup sugar
- 1 cup pecans chopped
- 1 tsp. cinnamon
- 1/2 cup brown sugar packed
- sugar
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup golden raisins
- 3 1/4 cups all purpose flour
- pecan halves
- 1/8 tsp. salt
- 3/4 cup butter or margarine
- 1/2 tsp. nutmeg
- 1/2 cup currants i substituted orange craisins
- Carbohydrate 12.7541100613179 g
- Cholesterol 24.4101909818009 mg
- Fat 6.81815516012811 g
- Fiber 0.589318642304362 g
- Protein 1.60640163401521 g
- Saturated Fat 3.29313442604862 g
- Serving Size 1 1 Serving (31g)
- Sodium 1204.08013817821 mg
- Sugar 12.1647914190136 g
- Trans Fat 0.491240799633992 g
- Calories 116 calories
Step-by-step
- Beat butter or margarine in a bowl with an electric mixer.
- Add 1 cup granulated sugar, brown sugar, baking powder, cinnamon, baking soda, nutmeg and salt.
- Beat until combined.
- Add the eggs and beat until well combined.
- Beat in as much flour as you can, then stir in any remaining flour along with the chopped nuts, raisins and currants with a wooden spoon.
- Drop by teaspoons 2" apart on a nonstick cookie sheet.
- Top each with a nut half, and sprinkle lightly with granulated sugar.
- Bake in a 375 oven 10 minutes or until edges are light brown.
- Remove IMMEDIATELY onto a wire rack and cool.
Substituting orange craisins for traditional dried currants introduces high levels of citric and malic acids that interact chemically with the alkaline baking soda, yielding a brighter, sharper fruit note within the sweet dough. When incorporating dried fruit into dense batters, tossing the pieces in a small portion of the 3 1/4 cups all-purpose flour prevents them from sinking to the bottom during the ten-minute bake time at 375 degrees Fahrenheit. Spices like 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg undergo fat-extraction during the creaming stage, binding to the lipids in the 3/4 cup of butter to distribute their aromatic volatile compounds uniformly across all 48 yield portions.
Removing the baked rounds immediately from the hot metal surface onto a wire rack constitutes the single most critical technique for halting residual bottom-cooking and preserving a tender crumb. Allowing the edges to develop only a light brown color ensures the interior retains moisture, while a final dusting of granulated sugar combined with pecan halves on top provides textural contrast against the soft interior.
