|Here’s Captain Brenda making Valentine’s Day cookies aboard the Bill of Rights on a delivery trip back in 1998 (the year before she bought the Isaac H. Evans!). The mate and the carpenter had custom-made Brenda a double heart-shaped cookie cutter so she could make "stained-glass cookies” with melted candy "glass" in the center.
MOLASSES COOKIES from Isaac H. Evans
Valentine’s Day is here and nothing says “I love you!” like a delicious assortment of cookies. We’ve asked windjammer chefs from the Evans, Heritage and Ladona to share their best recipes—some handed down through generations!
1 cup sugar
2/3 cup butter (melted)
1/4 cup molasses
1 well-beaten egg
2 cup all-purpose flour
2 t baking soda
1/2 t ginger
1 t cinnamon
1/2 t cloves
1/2 t salt
Cream butter with sugar. Add egg and molasses. Mix well. Add sifted ingredients.
Form into little walnut sized balls and roll in sugar. Cover, and chill dough for 1 hour.
Preheat oven to 375º F. Bake on lightly greased cookie sheets 8-10 minutes, until tops are cracked. Cool one minute before removing to rack.
FOUR INGREDIENT (super easy) SHORTBREAD COOKIES
1/2 cup butter (softened)
1/2 cup sugar
2 cups flour
dash of almond extract
Cream butter and sugar until light and fluffy. Gradually add flour. Roll and cut into holiday shapes just like sugar cookies but be sure to not roll these cookies too thin (leave at least 1/2" thick).
Bake at 350º on a lightly greased pan for approximately 12-15 minutes, until a light golden brown on top.
The fun part is decorating them; one of the captain's favorite ways to decorate them is by dipping them in chocolate but cookie icing and candy sprinkles is a great way to go also!
|credit: Courtesy Schooner Heritage
|Macaroons, fresh from the Heritage’s woodstove, Burma II!
COCONUT MACAROONS from Heritage
These cookies are so delicious, we’ve provided measurements to multiply by 3 and 6!
||2 cup flour
||15 cup shredded coconut
||¾ t salt
|Pour in and stir well:
||4 cup sweetened condensed milk**
||2 T vanilla
Drop batter by spoonfuls onto well greased cookie sheet, allowing an inch of space between cookies. Bake at 350º F. for 15 minutes or until golden brown. Remove from cookie sheet at once and cool on rack. 1 x makes two-dozen macaroons. For a full-boat, increase by 6 x!
**1 can sweetened condensed milk is 14 oz.
PECAN TASSIES from Ladona
Approximately 4 dozen cookies
2 cup all-purpose flour
1 8-oz block cream cheese softened
2 sticks (1/2 lb) butter softened
2 T melted butter
1-1/2 cup light brown sugar
1-1/2 cup chopped pecans
1 t vanilla
Mix dough ingredients all together and break off walnut sized pieces and press into mini muffin tin. Work the dough around the bottom and sides of tin. You are making mini pecan pies.
Fill cups with filling and bake at 350º for about 20 minutes. Cool on wire rack.
For more information about recipes from the galleys of the Maine Windjammer Association click here.