I have this vintage cookbook that I adore called Cooking for Young Homemakers. It was published in 1950 and is 972 pages long (not including the index!!!).
I love this cookbook so much that I started using the pages to make mixed media art and had to find a second copy! I'll need a third soon!
In it, is this recipe for Queenies that has been calling my name for years now. I figure, The Coronation is an excellent time to make them - but I'm not changing the name to KINGies.
Queenies have a texture similar to pecan sandies or crescents. The toasted hazelnuts give them a satisfying crunch. Paul Hollywood might not agree that they're a proper British biscuit...but they were made by a Texan.
Mark is absolutely gaga over these cookies.
And I know, I know...you're going to want to make Queenies using a larger Queen-shaped cookie cutter. DON'T. The dough isn't made for a larger cutter. (I mean, if you have a 2-inch Queen cutter, go for it.) If you go want larger Queen-shaped cookies, try these Earl Grey Tea Shortbread Cookies!
More hazelnut goodness:
I did tweak the recipe a bit.
One. The vintage recipe calls for an ambiguous cup of "nuts." I decided on hazelnuts. Toasted hazelnuts are divine and seemed fancy enough for a recipe called Queenies. My Texas heart initially thought of pecans, but hazelnuts felt more appropriate.
I could also be remembering all of the scrumptious-looking hazelnut bakes from The Great British Bake Off. Who can forget sweet Henry's Coffee, Cardamom, and Hazelnut Bars?!?
TIP: Trader Joe's sells roasted, unsalted hazelnuts. Starting with those makes this recipe super quick. If you don't have access to Trader Joe's, no worries. Roasting them is easy. Details are in the recipe.
Two. I also added some vanilla bean paste. Doesn't a Queen deserve vanilla beans?
Queenies Cookies
{makes about 36 cookies}
1 cup shortening
3/4 cup + 2 tablespoons powdered sugar, divided
2 cups cake flour
1 cup chopped, toasted hazelnuts*
2 teaspoons vanilla bean paste
1/2 cup unbleached, all-purpose flour
more powdered sugar for sprinkling
*if you do not have toasted hazelnuts, here's how to make them: Pour raw hazelnuts onto a rimmed cookie sheet. Bake for 10 minutes at 350. Remove from the oven and take off as much of the skins as possible. Do this by either placing warm nuts in a kitchen towel and rubbing vigorously or placing warm nuts in a fine-mesh sieve over a bowl and agitating to remove skins. If skins are difficult to remove, cook for 2 minutes more. Don't stress about removing them all; just get as much as you can.
Preheat oven to 400. Line cookie sheets with parchment paper.
Cream shortening and 3/4 cup powdered sugar until combined and fluffy. Mix in cake flour, nuts, and vanilla bean paste until well combined. The dough will be soft.
Stir together all-purpose flour and remaining 2 tablespoons powdered sugar. Use mixture to dust a sheet of waxed paper. Knead a large handful of dough until it comes together. Press into a disc, then lightly roll dough to 1/4-inch thickness and cut with a 2-inch cookie cutter.
The dough tends to break apart easily. If it does, just knead it back together and roll gently. Scraps can be re-rolled.
Bake 10 minutes.
Remove cookies to a wire rack set over a cookie sheet. Sift powdered sugar over the tops while still hot.
Queenies - perfect for a Coronation...or afternoon tea...or a royal after-school snack!
