I have been away, as you may have noticed. Mainly travelling all over Europe for my other life, and then an extended trip to Vietnam for my brother’s wedding … oh, and then there’s the little thing of buying a house. So my writing took the backseat for awhile.
As a gentle re-entry to blog land, I returned to my roots with cookie baking. If Dartmouth awarded an honorary degree in cookie science, I’m sure I’d get it. When I don’t know what else to do, I bake cookies. When I can’t think, or when I need something sweet, or when I need to escape, or need to be creative… the answer is always cookies.
So feeling a bit frazzled and run down, I decided to bake some jammy, cakey cookies as a bit of comfort food. These little gems are like two-bite birthday cakes, but much easier to make. I made mine quite rustic, but you could be fancier and serve them up in towers for an afternoon tea.
This vintage cookie recipe came from my Cannon Cookery Book published in 1938. I changed it up a bit with some orange flower water from my cupboard. But if you don’t have orange flower water, just increase the vanilla. Or substitute whatever flavoring you have on hand – rose water? Rum? Brandy? Almond?
Angel Whispers (Orange flower jam sandwich cookies)
Adapted from the Cannon Cookery Book – 1938
Ingredients:
2 eggs
4 oz. butter
4 oz. sugar
1/2 tsp vanilla
1 tsp orange flower extract
6 oz. flour
2 oz. cornflour (cornstarch)
1 tsp. baking powder
pinch of salt.
Jam
Powdered sugar for dusting
Method:
In a mixing bowl, cream butter and sugar for several minutes until fluffy. Add eggs one at a time, and mix to incorporate. Add vanilla. Fold in dry ingredients.
Drop by teaspoonfuls onto a greased baking sheet, leaving a few inches between cookies. Try to keep the scoops a consistent size, because you’ll have to match them up as ‘sandwiches’ after baking.
Bake each cookie sheet at 375F for 8-10 minutes until puffy and very slightly golden brown. Remove to cooling rack and let cool. (If you want to freeze the cookies, now is the time to do it. Thaw and fill before eating.)
Match up the cookies to make sandwiches. Fill each sandwich with a spoonful of jam. Sandwich together. Once finished, dust all of the cookies with powdered sugar.
Delicious and most-attractive to eat right away, but I also like them the next day when the jam soaks into the cookies a bit.
Store in an airtight container for up to 3 days.
Yummy
they look good! I’m so jealous you have all this vintage recipes out of vintage cooking books, damn I want some books like that, I’m a vintage lover, all things vintage all the way! 
Gonna try this recipe!
Hi Tammy, I got my vintage cookbooks slowly over the years, just have to keep an eye out at book sales and thrift stores. Our charity shops here in the UK always have random old books, and every few months you find a gem! Let me know how it turns out if you try the cookies
Amanda