My older sister remembers our mother making these cookies well into the early 1950s

During wartime, when resources were scarce, ingenuity in the kitchen became a necessity. One such example is the wartime ration cookies, a recipe born out of necessity yet cherished for its simplicity and deliciousness. In this article, we’ll delve into the history of wartime ration cookies, explore their ingredients, and provide a step-by-step guide on how to bake them.

Ingredients:

Instructions:

Preheat and Prepare

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt. Set aside.

Cream Shortening and Sweeteners

1. Cream Shortening: In a large mixing bowl, beat the shortening until creamy and smooth using an electric mixer on medium speed.
2. Add Honey and Maple Syrup: Gradually add the honey and maple syrup, continuing to beat until the mixture is light and fluffy.

Add Eggs and Vanilla

1. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
2. Add Vanilla: Mix in the vanilla extract.

Combine Dry and Wet Ingredients

1. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
2. Stir in Walnuts and Chocolate Chips: Using a spatula or wooden spoon, fold in the chopped walnuts and chocolate chips until evenly distributed.

Bake the Cookies

1. Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
3. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.