Category Archives: Cookies

Brown Sugar Shortbread

Brown Sugar Shortbread

A sturdy shortbread that packs and ships well, this shortbread can be made in a large pan and cut into bars or squares. The brown sugar adds a more old-fashioned flavor, and this is how shortbread was made in the South.
Makes 16 bars or squares
Prep: 10 to 15 minutes
Bake: 35 to 45 minutes
Ingredients:
2/3 cup packed light brown sugar
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cold
Cinnamon topping (optional):
1 teaspoon granulated sugar mixed with dash of cinnamon
Directions:
1. Place a rack in the center of the oven. Preheat the oven to 325 degrees.
2. Place the flour, brown sugar, and salt in a food processor and pulse to combine. Cut the butter into tablespoons and scatter in the processor bowl. Pulse 15 to 20 times, or until the butter is incorporated and the dough starts to come together but is still crumbly.
3. Press the dough into the bottom of an ungreased 8- or 9-inch square metal baking pan. Prick the dough about 12 times with a fork. Place the pan in the oven.
4. Bake until the shortbread is golden brown, from 35 to 45 minutes. Remove the pan from the oven. If desired, sprinkle the cinnamon-sugar over the top. Cut the shortbread into squares while warm. Let cool completely before packing or serving.

Refrigerator Lace Cookies

Refrigerator Lace Cookies

This recipe is from American Cookie, by Anne Byrn. Want more? Buy Anne’s newest cookbook here or call us at 877-653-6455 and one of our Old Mill Customer Service operators will be happy to order it for you! You can also find her other cookbooks here!
Makes 4 dozen 2- 2 ½-inch cookies
Prep: 15 to 20 minutes
Chill: 12 to 24 hours
Bake: 8 to 10 minutes
Ingredients:
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup (4 ounces) unsalted butter, at room temperature
1 large egg
1 tablespoon whole milk
½ teaspoon vanilla extract
1 ½ teaspoons lemon zest (from 1 medium lemon)
½ teaspoon salt
½ teaspoon baking soda
Directions:
1. Place the granulated sugar, brown sugar, and butter in a large bowl, and beat with an electric mixer on medium speed until the mixture is well blended, 1 minute. Beat in the egg, milk, vanilla, and lemon zest, until combined. Scrape down the sides of the bowl. Beat in the oats on low speed, just till combined. Set aside.
2. Place the flour, salt, and baking soda in a medium-size bowl, and stir to combine with a fork. Add to the oats mixture in two batches, beating on low just until the flour is blended. Scrape down the sides of the bowl.
3. Place a 16- to 17-inch piece of waxed paper on a countertop. Drop spoonfuls of dough lengthwise on the paper, making a line about 12 inches long. Fold paper lengthwise over dough and make a log, rolling to about 1 ¾ to 2 inches in diameter and 13 to 14 inches long. Place the log in the fridge for 12 to 24 hours.
4. Place a rack in the center of the oven and preheat to 400°F.
5. Remove the dough from the fridge, and place on a cutting surface. Remove the waxed paper. Cut the dough into ¼-inch slices and place on the pan 2 ½ inches apart. Place a pan in the oven.
6. Bake the cookies until the edges are golden brown, 8 to 10 minutes. Remove from the oven and allow to cool on the pan no longer than 1 minute. Remove to the rack with a metal spatula and cool. Store in a tightly covered container for up to 1 week.

Waste not, want not

 

 

“Waste not, want not” has been the Old Mill mantra from the time it was built in 1830.
In its early days when local farmers brought the grains they grew to be milled, they would “pay” the miller with 25 percent of the ground grains. The rest could be used as feed for livestock, or like we do today, it could be used to make whiskey.

“Flours we grind are 100% – Nothing fresher or better anywhere!” Chuck Childers, Head Miller (left)

The Old Mill still carries on that same pioneering ingenuity. Each day, our head miller, Chuck, and his assistant, Delmar Maples (pictured above on right), have to make sure they have enough of the right grains for what’s needed to supply our restaurants, bakeries, and stores, without overproducing. Because the grains are ground fresh with no pesticides or preservatives, they must be packaged and used right away before they spoil or lose their “flour power.” They must be stored carefully, away from sunlight and heat. Chuck advises customers to avoid leaving it in a hot car and, once home, wrapping them airtight and storing in the freezer until ready to use.

Some flour is simply a byproduct of a process, such as grinding grits. When the grits are passed through the sifter to separate the grit from the hull, a dust falls to the bottom of the sifter: Corn Flour. Again, waste not, want not. It’s a great alternative for anyone looking for a gluten-free option in cooking. We use it in many of our signature breading mixes and in our restaurants.

Our Old Mill Restaurant uses over 30,000 pounds of Self-Rising Flour each year, while the Pottery House Cafe bakes mostly with Whole Wheat Flour. The Farmhouse Kitchen and our Creamery like our Plain Flour for cookies, pie dough, pastries and even ice cream cones.

Chuck tells us that he is a big fan of the delicate cookies our General Store manager, Ginger, bakes with Corn Flour. And he’s not the only one, we all love it when she bakes several batches and brings them into work!

Here’s the recipe to try for yourself!

Lemon Corn Flour Meltaway Cookies

Ingredients:

1 1/3 cups Old Mill White Unbleached Flour

1/2 cup Old Mill Yellow Corn Flour

4 tablespoons cornstarch

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1 teaspoon vanilla

2 teaspoons grated lemon zest (from 1 large lemon or 2 small)

Directions:

Place the flour, corn flour, cornstarch, and salt in a mixing bowl and stir to combine. Set aside. Cut the butter into tablespoons and place in a large bowl. Add the confectioners’ sugar, vanilla, and lemon zest. Blend on low speed until creamy. Add the flour mixture and blend on low until smooth. Turn half of the batter out onto a long sheet of waxed or parchment paper and roll into a 1 1/2-inch-wide log. Repeat with the remaining half of the dough on a second sheet of waxed or parchment paper. Wrap the logs well and chill at least 2 hours.

When ready to bake, preheat the oven to 350 degrees. Remove the logs of dough from the fridge, and cut into 1/4-inch slices. Place about 12 to a baking sheet, and bake until they just turn golden brown around the edges, about 11 to 14 minutes. Transfer to a wire rack to cool. Repeat with the remaining cookie dough. Makes about 5 dozen cookies.

Note: You can omit the step of rolling the dough into logs and chilling. Instead, roll the dough out thinly and cut into rounds, then bake.

Chuck and Delmar say it’s National Flour Month all 12 months of the year here at The Old Mill! With the grits, cornmeal, mixes, and flours, they bag over 700,000 pounds of freshness every year. It’s a rare trade, and one they take very seriously. However, if you get into a conversation with them, then all seriousness goes out the window!

“We could tie a Miller’s Knot with our eyes closed and one hand behind our back at this point!”  ~ Chuck

 

Cornmeal Snickerdoodles

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2 cups (4 sticks) unsalted butter, softened

3 cups sugar, divided

1 cup firmly packed light brown sugar

2 large eggs

2 large egg yolks

2 tablespoons vanilla extract

3 1/2 cups Old Mill Plain Flour

2 cups Old Mill Plain Unbolted Cornmeal

2 teaspoons baking soda

2 teaspoons cream of tartar

1 teaspoon salt

1 tablespoon plus 2 teaspoons ground cinnamon, divided

 

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Place butter, 1 1/2 cups sugar, and brown sugar in a large mixing bowl;  beat at medium speed until creamy.  Add eggs and egg yolks, one at a time, beating at low speed just until blended. Beat in vanilla.

Combine Old Mill Plain Flour, Old Mill Plain Unbolted Cornmeal, baking soda, cream of tartar, salt, and 2 teaspoons ground cinnamon in a large bowl;  whisk to blend.  Add to butter mixture and beat until blended.

Combine remaining 1 1/2 cups sugar and 1 tablespoon cinnamon in a shallow dish. Scoop cookie dough, by 1/4 cup, and roll into balls.  Roll in cinnamon sugar mixture and place on baking sheets, spacing 2 inches apart.  Place in freezer until ready to bake.

Bake until golden, 10 to 15 minutes.  Let cool completely on baking sheets on wire racks.

 

Makes 34 cookies