United States: Amish Ginger Cookies

The Amish in the United States are known for their simple living. They shun most modern conveniences and live with an emphasis on family, community and the church. Although Amish groups can be found in Ohio, Missouri, Minnesota and Ontario, Pennsylvania has the largest Amish population in the United States.

The Amish eat what they grow or raise, and avoid commercial and processed foods that many of us take for granted. The women spend a lot of their time baking traditional Amish sweets like sugar cookies and schnitz pie.

This simple recipe for Amish Ginger Cookies uses dried, ground ginger, but you can substitute fresh grated ginger for a more authentic taste. Sandwich vanilla ice cream between two of these cookies for a tasty and refreshing summertime treat.

United States: Apees

Apees (also known as A.P. or apeas) are a spiced butter cookie of German origins that are popular in Philadelphia and the Pennsylvania Dutch country.

History has is that the cookies got their name from the fact that they were a form of Anis Platchen (anise cookies) and they were stamped with A.P. on top of them to distinguish them from cookies made with carraway which were known as "seed cakes".

There were many bakers selling these on the streets in Philadelphia, and one of the most popular was Ann Page. Very quickly, the A.P. stamped on the cookies became associated with Ann Page. 

United States: Nestle Toll House Cookies

Like hamburgers and apple pie, nothing says the United States better than chocolate chip cookies. I am relatively certain that there is not a mother in the United States who hasn't baked these treats for or with their kids at least once.

The original Nestle Toll House Cookies were invented by Ruth Wakefield back in the late 1920's. She and her husband owned a tourist lodge named the Toll House Inn. Ruth prepared all of the meals for her guests at the Inn and gained notoriety for her desserts. One of her favorite recipes was for Butter Drop Do cookies.

The recipe called for baker's chocolate and one day Ruth found herself without the needed ingredient. She substituted a semi-sweet chocolate bar cut up into bits. However, unlike the baker's chocolate, the chopped up chocolate bar did not melt completely, the small pieces only softened.

As it so happened the chocolate bar had been a gift from Andrew Nestle of the Nestle Chocolate Company. As the Toll House chocolate chip cookie recipe became popular, sales of Nestle's semi-sweet chocolate bar increased. Andrew Nestle and Ruth Wakefield struck a deal. Nestle would print the Toll House Cookie recipe on its packaging and Ruth Wakefield would have a lifetime supply of Nestle chocolate.

Original Nestle Toll House Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts (if desired). Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

TIP: If you like your chippers chewy, bake for 8 to 9 minutes. The centers will still look slightly wet and the edges will be golden brown. Let cool on cookie sheet for 2 to 3 minutes.