Basic Savory Dumplings
Makes 10 to 12.
Dumplings are an easy and delicious addition to simmering soups or stews. In the 9th edition of "Betty Crocker's Picture Cookbook" (first published in 1950), these dumplings were described as "puffs as light as thistledown . . . with flavorful stews, they bring renown."
• 1 1/2 c. flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• 3 tbsp. minced parsley or chives
• 3 tbsp. shortening
• 3/4 c. whole milk
In a large bowl, sift together flour, baking powder and salt. Stir in parsley or chives. Cut in shortening until mixture is texture of coarse sand. Add milk all at once, stirring quickly and as little as possible until flour mixture is just moistened. Drop by rounded spoonfuls into a simmering soup or stew. Cook, uncovered, for 10 minutes, then cover and simmer for 10 minutes more, or until dumplings are cooked through. Serve immediately.
Snickerdoodles
Makes 4 dozen.
The name of this New England cookie originated in a 19th-century nonsense word for a quickly made confection. From "Pillsbury Best Cookies Cookbook" (Clarkson Potter, 1997).
• 1 1/2 c. plus 2 tbsp. sugar, divided
• 1/2 c. (1 stick) butter, softened
• 1 tsp. vanilla
• 2 eggs
• 2 3/4 c. flour
• 1 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. cinnamon
Preheat oven to 400 degrees. In a large bowl using an electric mixer, combine 1 1/2 cups sugar and butter at medium-high speed until light and fluffy. Add vanilla and beat well. Add eggs, one at a time, beating well. In a large bowl, stir together flour, cream of tartar, baking soda and salt. Add flour mixture to sugar-butter mixture and mix well. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls, roll balls in sugar-cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Remove from oven and immediately transfer cookies to a wire rack.
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