Scott Pavelle - Heritage Cookies of the Old and the New World

HERITAGE COOKIES

Of The Old And New World

by

SCOTT PAVELLE and KATE PAVELLE

with

Photographs by LAURA PETRILLA

Mugen Press

Pittsburgh, PA

Copyright 2019 by Scott Pavelle and Kate Pavelle

Photography copyright 2019 Laura Petrilla except where specifically noted. Additional photographs are by Kate Pavelle, Miranda Pavelle, or Scott Pavelle and 2019 by Mugen Press.

Additional artwork copyright 2019 by Miranda Pavelle

All Rights Reserved. No part of this book may be reproduced in any manner without the express written permission of the publisher, with the exception of editorial use in critical reviews or articles. All inquiries should be addressed to Mugen Press Inc., 110 Isolda Drive, Pittsburgh PA 15209, USA.

Mugen Press books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, book clubs, or educational purposes.

ISBN:

Table of Contents

Liquid Measure

/ tsp. = 1 ml = 1 cc

1 tsp. = tbsp. = 5 ml/cc

1 tbsp. = 3 tsp. = 15 ml/cc

2 tbsp. = 1 fluid oz = 30 ml/cc

4 tbsp. = cup = 59 ml/cc

5 tbsp. = cup = 79 ml/cc

8 tbsp. = cup = 4 fluid oz = 118 ml

16 tbsp. = 1 cup = 8 fluid oz = 237 ml

2 cups = 1 pint = 16 fluid oz = 473 ml.

2 pints = 1 quart = 946 ml

1 liter = 1 quart 1 tsp.

1 gallon = 4 quarts = 3.8 liters

Weight

1 oz = 28.4 g (recipes round off)

1 pound = 16 oz = 455 g

1 kilo = 2.20 lbs.

English to Metric

1 tsp. = 5 ml. = 5 cc

1 tbsp. = 15 ml. (cc)

1 cup liter

1 pint = .4732 liters

1 quart = .9463 liters

1 gallon = 3.785 liters

200 F = 95 C

225 F = 110 C

250 F = 120 C

275 F = 135 C

300 F = 150 C

325 F = 165 C

350 F = 175 C

375 F = 190 C

400 F = 205 C

425 F = 220 C

450 F = 230 C

Volume To Weight (Based On 1 Cup)

Flour, dip-and-sweep = 5 oz = 140 g

Bread flour = 5 oz = 155 g

Cake flour = 4 oz = 130 g

Semolina & Farina = 7 oz = 200 g

Tapioca starch, cornstarch, etc. = 4 oz = 120 g

Cocoa Powder = 3 oz = 90 g

Oats, Rolled = 3 oz = 90 g

Granulated sugar = 7 oz = 200 g

Packed brown sugar = 7 oz = 200 g

Powdered sugar = 4 oz = 115 g

Honey & Molasses = 12 oz = 340 g

Egg (1 large whole) = 2 oz = 60 g

Egg (1 large yolk) = oz = 20 g

Egg (1 large white) = 1 oz = 40 g

Candied fruit, chopped = 2 oz = 75 g)

Raisins = 5 oz = 150 g

Chocolate, Chopped & Chips = 6 oz = 170 g

Almonds, Sliced/Chopped = 3 oz = 85 g

Almond flour = 3 oz = 100 g

Almonds, Ground = 3 oz = 110 g

Almonds, Slivered = 4 oz = 120 g

Almonds, Whole = 6 oz = 170 g

Hazelnuts, Whole = 5 oz = 140 g

Peanuts, Chopped = 4 oz = 130 g

Peanuts, Whole = 5 oz = 150 g

Peanut Butter = 9/ oz = 260 g

Sesame Seeds = 5 oz = 150 g

Walnut/Pecan Halves = 3 oz = 100 g

Walnuts/Pecan, Chopped = 4 oz = 115 g

Eggs

1 cup Jumbo = 4 Whole = 5 Whites = 11 Yolks

1 cup XL = 4 Whole = 6 Whites = 12 Yolks

1 cup Large = 5 Whole = 7 Whites = 14 Yolks

1 cup Med. = 5 Whole = 8 Whites = 16 Yolks

1 cup Small = 6 Whole = 9 Whites = 18 Yolks

Butter

1 stick = 8 tbsp. = cup = lb. = 4 oz = 115 g

1 lb. = 4 sticks = 2 cups = 32 tbsp. = 455 g.

Sugar, Brown Sugar, Honey & Molasses

1 pound of honey 1 cups.

Sugar and brown sugar are as sweet as honey.

To substitute for 1 cup of honey in baked goods:

* Use 1 cups of sugar or brown sugar;

* Increase a liquid in the recipe by cup; and

* Reduce the baking soda, if used, by teaspoon.

Light brown sugar = [1 cup sugar + 1 tbsp. molasses] or [ cup sugar + cups dark brown sugar]

Dark brown sugar = [1 cup sugar + 2 tbsp. molasses] or [1 cup light brown sugar + 1 tbsp. molasses]

Citrus Fruit

1 lemon = 2-3 tbsp. juice 1-1 tbsp. zest

1 lime = 2 tbsp. juice 1 tbsp. zest

1 orange = 4 tbsp. ( cup) juice 2 tbsp. zest

1 grapefruit = cup (10-11 tbsp.) juice 3 tbsp. zest

+2 Whites = Brunsli

+2 Whites = Coconut Macaroons

+2 Whites = Chocolate Meringues

+2 Whites = Sweet Nut Filling

+2 Whites = Meringue Kisses

+3 Whites = Meringue Kisses with Dacquoise

+3 Whites = Italian Buttercream

+3 Whites = Zimtsterne

+3 Whites = Vanilla Sticks

+3 Whites = Royal Icing Ornaments

+4 Whites = Amaretti

+5 Whites = Macarons

+6 Whites = Bittersweet Chocolate Macaroons

Make meringues and you will run into a problem. How to use up all those leftover yolks? After many years of frustration we finally compiled this list:

+1 = Chocolate Crinkles

+1 = Sandies (French Sabls)

+1 = Linzer Tart Cookies

+1 = Key Lime Pie Cookies

+1 = Spritz Cookies

+1 = Thumbprints & Soldier Buttons

+1 = Lemon/Lime Cookies

+1 = Koulourakia (egg wash)

+1 = Totenbeinli (egg wash)

+1 = Lemon Wafers

+1 = Pepperkakor (an option)

+1 = Nut Horns

+1 = Bizcochitos

+1 = Madeleines

+1 = Fig Cucciddati

+2 = Butter Cookies

+2 = Butter Jellies

+2 = Zaleti

+2 = Sweet Cheese Filling

+3 = Mailanderli

+3 = French Sesame Butter Cookies

+3 = Chocolate Salami (an option)

+3 = Fig Watertowns

+3 = Lemon Curd

+4 = Grandma Kandlers Butter Jellies

We built this book over a span of decades in which Scott merrily rooted around the local libraries searching for classics new and old, scoured the Internet in search of alternate versions, and played with Kate to find the common threads and refine those recipes to perfection. But the actual art of cookie making... that we learned from a more limited set of authors and ancestors. They deserve some express credit and thanks. These are just a few.

Grandma Kandler,a/k/aJarmila Musilova Kandlerova,a/k/aKates maternal grandmother. You may notice a distinct Czech accent to a lot of this book because Kates the one with a personal cookie heritage. That goes back to Grandma Kandler, who filled each Christmas with sounds and scents and flavors and joy even under the material shortages created by the repressive Communist regime of the 1960s and 70s. Every generation builds on a pyramid of inspiration and shoulders from those who came before. Grandma Kandler is the cornerstone of ours.

Jarmila Stoy, Kates mother. She brought these cookies and their traditions to America when the family immigrated here in 1980. Finding the gluten content and the texture of U.S. flour is very different from the one in Europe, she forged on through countless failed batches to adapt the family recipes cookies so respectable that her cookie tray inspired Scott to adopt, continue, and expand the tradition.

Maida Heatter. Maidas da best. Maidas da bomb. Maidas da Queen of All Things Cookie. Her recipes are easy, precise, reliable, readable, and superb in every other way you could possibly imagine. If you havent read Maida Heatters books, put this one down, go to your local bookstore or library, and get them. Thats the single best recipe we have to offer.

As we write this Mrs. Heatter is a lady of venerable age living in Florida, long since retired but still adored by millions of bakers around the world. Tens of millions. Thats not an exaggeration. We are among them. One of our first printed books will go in her direction with our sincerest thanks and admiration.