“The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.” What’s Cooking America
Here is my humble version of this historical dough!
- 200 gr butter, at room temperature
- 1 cup soft brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 3 cups of flour, sifted
- 2 teaspoons baking powder
- A pinch of salt
- In the bowl of an electric mixer place the butter and sugar and beat well until very creamy, about 15 mins.
- With the mixer running on low add 1 egg at a time, beating well after each addition. Add the vanilla essence and a pinch of salt.
- Using a wooden spoon mix in the flour and baking powder until just combined.
- At this point you can add your desired flavor. (ie: chocolate chips, peanut butter chips or both etc…)
- Using an ice cream scoop shape the cookie dough and place on a baking sheet.
- Let rest in the refrigerator for 30 mins before baking at 220°C for 12 min or depending on the size of your shaped cookies.