The Lightest and Crispiest Cookie You’ll Eat!

Jonathan Townsend

Posted on March 14 2017

The cookie we make in today’s video was called a “drop biscuit” in the 18th century recipe we’ve selected from Eliza Smith’s 1734 cookbook, “The Compleat Housewife.” It is a fine example of a traditional egg-leavened biscuit or cake. While this recipe has only three simple ingredients, if you make it by hand without the aid of a stand mixer, it takes a bit of effort! The results, however, are astounding. Double baking these little treats makes them the lightest and crispiest cookies you’ll ever crave!

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