Christmas Cookie Experiments

It seemed like a good idea.  Rich’s dad mentioned Tinker’s Dark Cookies last year, so I tucked the idea away and thought I’d add them to the package of his favorite Christmas cookies that I send him each December.  I managed to procure the recipe through pure luck.  My sister-in-law happened to be down visiting Dad in Florida, and she copied the recipe out of his wife’s hand written cookbook.  I was in business!

Until I read the recipe…  Hmmm, a list of ingredients, two conflicting sets of times and temperatures for the oven, and a note that warned not to grease the cookie sheets.  That’s it.  I figured I could deal with that, but on looking more closely I realized the real problem.  It called for 1/2 box raisins, 1/2 box currants and 1/2 package fruitcake mix.  Just how big were boxes and packages way back when she made them?  It was probably in the 60’s or so, as Rich remembers the cookies.  And there’s no asking his mom or Tinker any more.

Technology to the rescue.  Surely this recipe must lurk out on the internet somewhere.  After numerous google searches, haunting recipe sites and trying all combinations of descriptions and ingredients, I gave up.  It’s not there.  So next I tried the history approach. What does Sunmaid have to say about their packages back in the 60’s?  Nada.  They’re not telling. Not unless you’re interested in those little snack boxes.

I was on my own.  I was going to have to guess at the quantities.  In my mind, it boiled down to this:  Have packages increased in size along with the super-sizing of American palates?  Or have they shrunk with the marketing ploy that avoids raising prices by reducing the quantities we are buying?  Or have they done both?  In the end, I decided on the middle road, and just used existing package sizes.

Mixing up the batter, it seemed more cake-like than cookie dough.  It was rich and dark with molasses, spices and lots of fruit.  And no eggs.  I Cookie dough after adding more fruitcrossed my fingers and baked a cookie sheet full.  Rich was my official taster and quality critic, and I waited as he delivered his verdict.  He remembered more fruit and less nuts.  And the cookies spread more than his mom’s. Okay, version 2. Dumping in more of each fruit and making the cookies smaller resulted in a pretty nice little cookie.  Yes, that’s closer he declared!

Good enough, I figured, and finished baking the rest of the dough.  And Tinker's Dark Cookiesfrom the other room, Rich commented that they smelled good – just as he remembered.  The positive feedback was appreciated, as I waded through the uncertainty of this process.  I had to taste a few along the way for my own reassurance, and had to admit they were pretty tasty.  Moist and sweet, they’d be great with a cup of coffee.

The cookies have all been boxed up with care, and the package is in the mail.  I’ll know if it was a good idea or not when Dad samples the contents.  If they meet with satisfaction, I’m golden.  I have carefully recorded my own precise measurements and methods for these  cookies.  I hope I’m done experimenting on this recipe.

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