Mark is doing candy duty on this cold, October-fleeing night, braving the insistent wind and foot-fending the little dog who desperately wants to bark the costumed visitors away, away, away from her door. And I—I am in the kitchen, baking cookies.
I opened the cookie jar after lunch to find just two chocolate chip cookies.
“Cookie?” asked Mark, my hard-working husband, wistfully, and I handed them over. I washed out the jar, setting it upside down on the cast-iron stove spiders to dry. And then Mark went back to work and James and I drove to the library in Westerville.
The knowledge of that empty cookie jar went with me, a subtle but insistent prod. We have a history, cookies and me, and somewhere along the line, I signed the pledge,– the one that says an empty cookie jar will always, and soon, be filled.
My mother, a stay-at-home mom most of the time, kept her cookie jar full. We seldom had things like soda pop, potato chips, or ice cream novelties in the house, but we always had something baked. My friends all knew where the cookie jar lived; they all loved my mother’s baking.
I bemoaned the fact that her chocolate chip cookies doubled the batter and halved the chips.
“You don’t NEED that many chips,” she’d reiterate, good Depression kid that she was, frugal nerves twitching. But I DID–I did need my chocolate chip cookies to be lumpy, crunchy clusters of morselly delight.
My friends didn’t care. They poured tall glasses from the opened gallon of skim milk in the refrigerator, sat at my kitchen table, and munched.
“These are GOOD,” they mumbled, spitting crumbs, and they looked at me like I was crazy to complain.
I sighed. I was happier when the cookies were ginger snaps, or peanut butter drops pressed flat and crunchy with the sugared tines of a fork. I liked the oatmeal cookie recipe I was pretty sure crossed the ocean with Mom’s family from Scotland, and when Mom added Snickerdoodles to the everyday cookie pantheon, I fell in love with those too. She made chocolate sugar jumbles and frosted them with white frosting. She made molasses cream cookies and tinted the icing pink or green.
Dad liked weird cookies–like Italian fig bars, which Mom made only at Christmas. The recipe, though, made a thousand or so cookies, and they would haunt the kitchen in their tupperware for a month. Dad contended they improved with age, and he would take a bundle in his lunch, every day, until they disappeared.
He also liked minced meat cookies, which looked a lot like chocolate chip cookies, but one quick read of the ingredients on the minced meat can swayed me firmly onto the side of ‘No, thank you.’
“Try one,” Dad would say; “they’re really tasty!”
I would make an awful face and back away.
“Aw,” he’d mutter, “you kids don’t know what’s good.”
I can live with my ignorance, thank you, I thought but did not say.
Christmas and Easter brought cut-out cookies, made with a short bread recipe that was family-bound, too. Those were glazed and dusted with colored sugar. Just getting the cookie cutters out, pulling them from the top cabinet where they resided in a battered old tin, was excitement.
Cookies were part of the everyday fabric, and part of the special times fabric, too.
My cousin Barbara shows me a picture of our grandmother Wilhelmina, my mother’s mother, in her wedding gown. She has a Gibson girl hairdo–glossy, thick hair piled high above her open, pretty face. Her elegant dress is beaded, buttoned, high-necked, long sleeved. She smiles tentatively. She is beautiful, this woman that we never knew.
Barbara tells me she has spoken with someone–an aging family member, or an old, old friend of the family, I don’t remember who–who told her that “Minnie” was ever smiling, welcoming, hospitable. She always had cookies in the jar for kids and for company, this person said.
My brother Sean sends a photo in the mail one day. Wait until you see it, he messages. When the manila envelope arrives, I carefully lift open the flap and pull out a glossy black and white picture of my mother, tiny, scowling deeply, being held in her brother Jim’s arms. Next to them is Annie, Barbara’s mother, in a cloche hat, her arms full of flowers. Annie and Jim, young teenagers, look tired and desperate. In front of them are mounds and mounds of flowers.
They are standing at their mother’s freshly dug grave.
There were always baked goods when we visited Aunt Annie, a special trip that only happened once a year, if that. There were always cookies in my mother’s kitchen. For two grown girls, bereft too early of a beloved mother, maybe that was a way of maintaining connection, of keeping the faith.
A cookie jar that’s always full means someone really cares.
Cookies: background to my personal history. But cookies are an essential part of our larger culture, too, I think. We use cookie language. “That’s the way the cookie crumbles,” we say, philosophically, when things go wrong. Or, “She’s a smart cookie!” we say admiringly, when she figures out a clever, savvy way to navigate a tricky passage.
We sing, along with a fuzzy monster, “C is for Cookie! That’s good enough for me!” We sing about animal crackers in our soup.
On Facebook, I see a meme: “If a redhead loses her temper,” it reads, “do we say Ginger snaps?”
When Bill Clinton ran against the original President Bush, there were hard issues on the table, but chocolate chip cookies caught the attention of United States voters. Whose recipe was better–Barbara Bush’s or Hillary Clinton’s? The amount of press and attention that got was a measure of how deeply we value our cookies.
So where, I wonder now, did cookies come from?
Cookies have been around a LONG time, I find on whatscookingamerica. net–gosh, since at least the seventh century AD. Scholars posit that the first cookies were ‘test cakes’ in a time of uncertain oven temps. Conscientious bakers would whip up a batch of cake dough; to make sure the oven was hot enough, they would bake up a little portion to see how well or how quickly it cooked. I imagine a jolly, roly-poly royal baker indulging in a hot little cake fresh from a flaming oven, bouncing the toasty treat on his tender fingers. “Oh, yeah!” he’s thinking. “That oven’s hot enough. And damn, I make a good cake batter…”
Persia, I learn, was one of the first countries to cultivate sugar, and, as a result, cookie-style cakes. By the 1400’s, Europe had embraced the use of sugar and little cake-baking. A Parisian shopper in that era could purchase sweet, filled wafers on the busy city streets. Renaissance cookbooks offered an abundance of cookie recipes, What’s Cooking America (whatscookingamerica.com) tells me, and, in 1596, a cookbook called Goode Huswife’s Jewel contained directions for square shortbread cookies enriched with egg yolks.
Settlers brought their cookie traditions to United States ovens,–cookies called things like tea cakes, jumbles, plunkets, or cry babies. And the railroad made exotic ingredients available–coconut, pineapple, and oranges, for example–and broadened the boundaries of Cookiedom.
Mr. Kellogg invented the corn flake in the early 1900’s, and shortly after that, his company proposed the concept of adding cereal to cookies. (Tiger Cookies, with crushed up frosted corn flakes and swirls of melted chocolate, are a family favorite here. The random addition of the forlorn leftovers at the bottom of the cereal box to any old cookie recipe is highly frowned upon, however.)
Refrigerators hit the big time in the 1930’s, and icebox cookie recipes did, too.
And maybe the best known morsel of cookie history is the story of the Tollhouse cookie–how Ruth Wakefield, at the Tollhouse restaurant, ran out of nuts one day. She decided to chop up a chocolate bar and add that to her “Butter Drop-Do” cookie dough (www.culinarylore.com). Patrons went crazy for the cookie; by 1939, Nestle was marketing Tollhouse chocolate chips to accommodate the craze.
I go searching for the story behind Snickerdoodles, the deliberately NON-chocolate cookie that fills our cookie jars this indulgent Hallowe’en season; their story is nowhere near as crisply outlined as the Tollhouse cookie’s tale. Grit.com tells me the recipe might have come to the States from Germany or Holland, or it might have come from a creative, whimsical New England cook’s kitchen. The name may be an Americanization of ‘Schneckennudelin,” which means, ‘snail dumpling.’ (Eeeuw.) Or–the cookies might have been named for an early 1900’s hero called Snickerdoodle. (But then, he might have been named for the cookie.)
An American Food Historian (americanfoodhistorian.blogspot.com) reports that the earliest mention of Snickerdoodles in print might be from page 8 of the June 14, 1898, Boston Globe. So of course, she notes, the cookies had to exist before then.
Like most of our history, it seems, Snickerdoodles were created in the quiet, with deliberation, maybe, but not much fanfare, and then their popularity spread, until the little cookie became ubiquitous. Most people, these days, if you whisper ‘Snickerdoodle’ in their ears, will immediately think, Cinnamon. Chewy. Yummy.
It’s the morning of November 2 as I finish typing this ramble; I sit at my dining room table in the just-dawning day. My son and I have a breakfast plan this morning: we will dine at the classic Denny’s out on Airport Road. Last night Jim read me a long litany of hot cake possibilities, including pecan sticky bun and red velvet variations. A purist, I will probably order something more traditional than those glorious concoctions.
But it will be an hour or two before James shakes off the night’s sleep and we pile into the Hyundai to search out sustenance. I sip my fragrant cup of fake coffee and realize I am little bit peckish. I grab two Snickerdoodles from the big plaid cookie jar. We like our cookies crisp, not soft; we like the edges nicely browned. These two, stolen from the top of the pile, are just perfect.
I place the cookies on my napkin, and yield to the importunings of the anxious little dog, who wants her Second Walkies now. We slip off into the dawning day, gray and wet, and she sniffs and considers for fifteen minutes or so. My silly slide-on shoes soak up the morning rain.
I am not concerned. My pay off waits–that steaming coffee, those two crunchable, spicy cookies. Let the winds blow, and the rains come. My shoes will dry. We’ll light a fire in the fireplace, snuggle up with fuzzy blankets.
In an uncertain world, symbols of security are precious. Today, we feel fortified and fortunate. We have our reserves. There are cookies in the cookie jar. We’ll weather the storm all right.