The gals on our street have a monthly book group meeting which has met
for seven years.
Next we're discussing
Island at the Center of the World: the History of
Manhatten by Shorto in which it states Americans call "biscuits" "cookies"
because of the Dutch settlement in New York. The later arrival of the Brits
(Wall Street was built to keep you out!
but didn't work!) erased much
of the Dutch imprint but the term "cookie" stuck in our usage.
So for the meeting I've baked Boterkoek which are VERY buttery but tasty:
BOTERKOEK- Dutch Almond Cookie- 12 servings
* 1 cup butter
* 1 1/4 cups packed brown sugar
* 2 cups all-purpose flour
* 1 teaspoon almond extract (I'd add more extract next time)
* 1 egg separated- only the yolk goes into the dough
* 1/2 cup blanched slivered almonds to put on top of the dough
1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking/glass pan.
2. Cream together the brown sugar and the butter or margarine. Add the almond extract.
3. Sift and add flour to the creamed sugar mixture. Mix well.
4. Separate the egg, and add the egg yolk to the dough. Mix again.
5. Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
6. Bake approx 30 minutes. When cool, cut into bars.
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