On hot summer days many cookies seem too heavy, so I browsed through my hundred-year-old cookbooks for a light, summer cookie. And, I think that I found the perfect recipe. Sponge Drops are the “angel food” of cookies. They are light and airy with a hint of vanilla.
Though I didn’t try it, I think that these cookies would work well to make ice cream sandwiches.
I’m still intrigued by how many desserts a hundred years ago had the word “sponge” in the title. There were sponge cakes, sponge pies, this sponge cookie recipe – and two weeks ago, I made a recipe for Apricot Sponge. I think that sponge refers to desserts with lots of beaten eggs that give them a certain lightness or creaminess.
Here is the original recipe:
Here’s the recipe updated for modern cooks:
1 cup flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
Preheat oven to 400° F. Sift together flour, cream of tartar, and baking soda; set aside.
In a mixing bowl beat eggs, then add sugar and beat. Stir in flour mixture and vanilla. Drop by rounded teaspoons on greased baking sheet. (The teaspoons should just be round – not heaping. These cookies spread out quite a bit.) Bake about 10 minutes or until lightly browned.