SC - Re:Cookie Cutter Cookie Dough

[Elise Fleming]

Ruadh asked:

>That was when the little authenticity checker that you folks have 
>instilled in me poked it's head up and said "I wonder if shortbread 
>dough could be rolled and cut with a cookie cutter? 

IIRC from previous discussions, shortbread might be just OOP.  There 
were cookie-type things, usually called "cakes" as in Shrewsbury cakes, 
etc.  Marzipan and sugar paste were (documentably) cut with tin 
implements if the cook didn't have the skill to cut out the shape 
otherwise.

> I wonder if there is something else like that that could?  Were there 
>anything like modern sugar cookies?  

Shrewsbury cakes make something like a cookie.

>I wonder if anyone has documented or found reference to 
>anything, particularly cookies and such, frosted or iced?  What about 
>colored icing?"  (it's a noisy little critter....)

Icing, as used on marchpanes, is very late period.  I have seen no 
reference for it being spread on "small cakes" or cookies, only on the 
marchpanes.  It was (to my knowledge) always white, hence the term 
"icing".  It shone like ice when hardened in the oven. The icing used 
was similar to the royal icing you mentioned, being a combination of 
sugar and a liquid, but no egg white.

I'd say, forget about the period-ness because it wouldn't come close.  

Alys Katharine, who's been silent for a long time





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