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From the Mountain View Bakery, on the big island of Hawaii.
Copycat Stone Cookie recipe.
Legendary in appeal and somewhat mysterious in background, this ultrahard,
oversize, elongated cookie has niche appeal. Shigeru Kotomori, founder and
owner of the Mountain View Bakery, developed this hard cookie through trial
and error when he opened the bakery in 1936. The cookie is hard and
oblong, it became popular for dipping in drinks.
The stone cookie is the bakery’s main product, with about 700 dozen baked
every week. It now comes in chocolate chip, coconut and raisin flavors, a
popular “half-baked” or softer version and an “extra crispy” type that’s even
harder than the original,“almost burnt,” as the current bakery owner described it.
4 cups bread flour
1/2 teaspoon cream of tartar
1/2 cup shortening
1 cup raw or turbinado sugar
1-1/4 teaspoon salt
1 egg
1/3 cup evaporated milk
2 teaspoons baking soda
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Line cookie sheet with baking parchment or grease lightly.
Combine flour and cream of tartar.
Cream shortening with sugar and salt until fluffy. Add egg, milk, baking soda
and vanilla. Mix well. Add flour and mix until well blended. Pat dough into a large ball.
Dust hands with flour. Pinch off golf-ball-size pieces of dough. Place on cookie
sheet and flatten into slabs 3/8-inch thick. Brush with more milk if a glossy top is desired.
Bake until brown and almost firm, about 25 minutes. Check to be sure cookies don’t burn.
Cookies will harden as they cool. Makes about 2 dozen.
Source: Honolulu Star Advertiser newspaper, March 23, 2011
Copycat Stone Cookie recipe.
Legendary in appeal and somewhat mysterious in background, this ultrahard,
oversize, elongated cookie has niche appeal. Shigeru Kotomori, founder and
owner of the Mountain View Bakery, developed this hard cookie through trial
and error when he opened the bakery in 1936. The cookie is hard and
oblong, it became popular for dipping in drinks.
The stone cookie is the bakery’s main product, with about 700 dozen baked
every week. It now comes in chocolate chip, coconut and raisin flavors, a
popular “half-baked” or softer version and an “extra crispy” type that’s even
harder than the original,“almost burnt,” as the current bakery owner described it.
4 cups bread flour
1/2 teaspoon cream of tartar
1/2 cup shortening
1 cup raw or turbinado sugar
1-1/4 teaspoon salt
1 egg
1/3 cup evaporated milk
2 teaspoons baking soda
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Line cookie sheet with baking parchment or grease lightly.
Combine flour and cream of tartar.
Cream shortening with sugar and salt until fluffy. Add egg, milk, baking soda
and vanilla. Mix well. Add flour and mix until well blended. Pat dough into a large ball.
Dust hands with flour. Pinch off golf-ball-size pieces of dough. Place on cookie
sheet and flatten into slabs 3/8-inch thick. Brush with more milk if a glossy top is desired.
Bake until brown and almost firm, about 25 minutes. Check to be sure cookies don’t burn.
Cookies will harden as they cool. Makes about 2 dozen.
Source: Honolulu Star Advertiser newspaper, March 23, 2011
