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Add a photoServings: 1
Ingredients
- 4 c. Sugar
- 1 x Egg
- 1 c. Butter
- 1/2 c. Lowfat milk
- 2 tsp Baking pwdr
- 1/2 tsp Vanilla
- Â Â Flour: sufficient to make dough easy to handle
- 1 c. Brown sugar
- 1 c. Molasses
- 1/2 c. Water
- 2 tsp Soda
- 1/2 tsp Vanilla
- Â Â Flour: sufficient to make dough easy to handle
Directions
- Mix the light and dark parts in separate bowls. Blend the sugar and butter for both parts.
- For the light part, beat in the egg then alternately add in the lowfat milk, vanilla and baking pwdr sifted with flour.
- For the dark part add in to the butter-sugar mix the molasses, water and vanilla alternately with sufficient flour.
- Break off pcs of dough from both dark and light parts, shape them into rounds and roll them separately about 1/8 inch thick. Put one on top of the other, roll up like a jelly roll and slice off the pcs as thinly as you can. Place on greased cookie sheets and bake at 350'F till done.
- This is a cookie with a "laminated dough structure," which is, one part is crispy and the other part is chewy. It results from differential sugar crystallization. Ordinary sugar is readily crystallizable and produces the crisp part of the cookie (the light part). Molasses contains invert sugar and is crystallization resistant; it produces the crispy, dark part of the cookie.
- Procter & Gamble v. Nabisco, 711 F.Supp. 759, 763 (D. Del. 1989) (alleging patent infringment of Duncan Hines label cookie by Nabisco ("Almost Home" and "Chewy Chips Ahoy"), by Keebler ("Soft Batch"), and by Frito-Lay
- ("Grandma's Rich and Chewy")).
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