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Desserts

Little Bird Cookies

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Little Bird Cookies

These Little Bird Cookies were a typical Easter dessert when I was growing up. Well, Easter was different this year due to COVID 19 so we’re having them in August. My Aunt Vicky’s family was from Abruzzo where these cookies originated. When she made them, they really did look like little birds. Some of ours resemble chickens and others look more like fish but they still taste good.

Little Bird CookiesDough –
  • 16 oz. all-purpose flour
  • 2/3 cup olive oil
  • 2/3 cup white wine:
  • 3 tbs. granulated sugar
  • ½ tsp. salt
Put the flour in a large bowl and add the liquids, sugar, and salt. Mix and knead to form dough. Cover and let it rest for at least 1 hour.
Filling –
  • 5 oz. blanched almonds, toasted and ground
  • 2 oz. grated dark chocolate
  • Zest of 1 orange
  • 10 oz. Montepulciano grape jam (not so easy to find – I used raspberry preserves)
  • 1 tsp. cinnamon
  • 2 tbs. dark rum

Dried currants for eyes

Place the almonds in a dry frying pan and toast on medium heat until they lightly color. Grind them in a food processor to a coarse powder. Chill the chocolate in the freezer for 15 minutes to make it easier to grate. Put all the filing ingredients in a pot and heat on low for 15 minutes. Let it cool before using it.Little Bird Cookies
Pre-heat the oven to 340 degrees and line a cookie sheet with parchment paper.
Roll the dough out into a thin sheet. Use a bowl or glass to cut circles. Re-knead and roll out the scraps. The bowl I used was 4 ½ inches in diameter and I got 15 cookies.Little Bird Cookies
Put a teaspoon of filling in the center of a circle. Fold it in half and press the edges to seal. Shape a head and make a triangular cut for a beak. Use a current for an eye. Poke a few holes where the wing should be to let the steam escape and cut a few lines to represent feathers in the tail. If you’re artistic and take your time it should look like a little bird. If not, just shape it into a half moon. Bake for 20 minutes, let cool and serve.Little Bird CookiesLittle Bird Cookies

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Desserts

DRAKE’S OATMEAL COOKIES

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Drake’s Oatmeal Cookies
I grew up with Drake’s Cakes – Yankee Doodles, Coffee Cake, Devil Dogs and Ring Dings. They were my childhood favorites and I loved seeing that happy duck logo.Drake's Oatmeal Cookies
They’re all still available and sometimes I give in to my urge for comfort food. But there’s one that I miss – Drake’s Oatmeal Cookies. I’ve searched all over but it seems that they don’t make those any more.
They used to come three to a cellophane wrapped package. They were classic cookies, not chewy but crisp and crumbly, also cheap and perfect for a snack. There was nothing like them dunked in coffee for breakfast. Drake's Oatmeal CookiesI’d given up on ever tasting them again until our neighbor Susan brought over some cookies she’s made. There was a variety and I noticed a few oatmeal cookies that looked familiar. Well, they looked like Drake’s, crumbled like Drake’s and they tasted like Drake’s. Susan, being from Baltimore never heard of Drake’s Oatmeal Cookies, a New York phenomena, and didn’t know why I got so excited.
Drake's Oatmeal Cookies
1896 – Newman Drake opened the N.E. Drake Baking Company on 135th Street in Harlem in New York City.
I’m not a baker but I got her recipe and made them. Even if you’ve never had a Drake’s Oatmeal Cookie you should try these. 
Susan’s Oatmeal Cookie Recipe that tastes like Drake’s
Drake's Oatmeal Cookies
A lot of ingredients for a little cookie but worth it.

Drake's Oatmeal Cookies

In Bowl #1 – Mix the flour, salt, cinnamon, baking powder and baking soda.  
 In Bowl #2 – mix the milk, vanilla, and eggs.
 In Bowl #3 – or in an electric mixer fitted with the paddle attachment, mix the butter with the brown and white sugar, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined.

Drake's Oatmeal Cookies

Remove bowl from the electric mixer, and stir in the (rolled) oats. Place the dough in the refrigerator at least 2 hours or overnight.

Preheat oven to 350 degrees and let the dough come to room temperature. Shape 2 tablespoons of dough into a ball; place on the cookie sheet. Press it with the bottom of a measuring cup or glass to flatten dough into rounds.
Bake until light brown (14 to16 minutes) rotating the sheet halfway through. Allow them to cool and become crisp before serving.

Drake's Oatmeal Cookies

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