The Maine Windjammer Association
Maine Windjammer Association Newsletter
February 2016
 / VOLUME 15  / ISSUE 2  
Fresh from the Galley – Valentine Cookies

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.

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!

MOLASSES COOKIES from Isaac H. Evans

1 cup sugar
2/3 cup butter (melted)
1/4 cup molasses
1 well-beaten egg

sift together:

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.



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!


These cookies are so delicious, we’ve provided measurements to multiply by 3 and 6!

Mix together:    
1 x 2 x  3 x 
1/3 cup 1 cup 2 cup flour
2½ cup 7½ cup 15 cup shredded coconut
⅛ t  ⅜ t  ¾ t salt
Pour in and stir well:     
2/3 cup 2 cup 4 cup sweetened condensed milk** 
1 t  1 T 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.



Approximately 4 dozen cookies


2 cup all-purpose flour
1 8-oz block cream cheese softened
2 sticks (1/2 lb) butter softened


2 eggs
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.

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