The recipe I'm most proud of finding is for Marshall Field's Maple Hermit Cookie. When I tell you I have been seeking this recipe for more than 10 years, I am not exaggerating. It was, and is, just about my favorite cookie of all time. The sheer pleasure I had the first time I made this (and ate the entire batch myself, thank you very much) is almost indescribable.Meanwhile, sift together the cake flour, baking powder and salt. With mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root-beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.TO MAKE THE FROSTING: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on a low speed until wellblended, then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla, and continue to beat on medium speed for 1 minute more, adding more cream, if needed, to reach spreading consistency.
A Rerun of 'Lost'? She Can Help! Eileen Goltz Jewish Exponent; Jun 17, 2010; 228, 13; Docstoc pg. 34 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
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