Thursday, October 11, 2018



Welcome to today's blog post.  

I am herewith featuring a Recipe from Bermuda's Best Recipes CookBook.  The Recipe came from the Fourteenth Edition (May 1991) the chapter of "Small Cakes - Nut And Date Squares, etc.   The recipe is by Mrs. G.C. Hutchings. 

The recipe called for using a wooden spoon, which was quite a challenge in using as I had not used mixing with a wooden spoon in a number of years.  However, it was good arm exercise.  All in all I enjoyed working with the wooden spoon and making the cookies.   The recipe is very good recipe and can be used in many variations to work with.  For example adding fruit, vegetables, raisins, nuts etc.  However, this time I decided to stick straight to the recipe and keep it plain.   I hope you will enjoy this blog post.  The recipe is located just under these photos as you scroll down the blog post.







½ lb butter
1 cup sugar
2 eggs
1 level teaspoon baking powder
1 tablespoon water
1 small teaspoon flavoring (vanilla and lemon)
Flour enough to make a dough (2 cups)


Cream butter and sugar thoroughly together with wooden spoon.  Beat eggs until light and add to creamed mixture.  Beat well and add water and extract.  Then add flour and baking powder enough to handle.  Roll out on a floured board, cut with cookie cutter and bake in a quick oven for 10 minutes or more.

Bermuda’s Best Recipes (Fourteenth Edition)
Recipe by Mrs. G.C. Hutchings

Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

For all photos on Cookies please click on the photos to this post here at Facebook.



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