Bushel Cookies: A Taste of Pennsylvania Dutch Tradition

The scent of cinnamon, warm sugar, and toasted nuts—it’s a fragrance permanently etched in my childhood memory. Every year, the aroma would waft from my grandmother’s kitchen, signaling the start of our family’s annual fall festival. Towering stacks of cookies, each imprinted with the familiar criss-cross of a fork, covered every available surface. These weren’t just any cookies; they were Bushel Cookies, a Pennsylvania Dutch legacy, and they represented the heart of our family’s heritage.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: Approximately 2 hours (including prep and baking)
• Yield: Approximately 10-12 dozen cookies
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients

• 3 lbs granulated sugar
• 2 lbs brown sugar
• 2 ½ cups shortening
• 12 eggs
• 1 quart milk
• 1 tablespoon ground cinnamon
• 2 lbs raisins, ground
• 2 lbs walnuts, ground
• 6 lbs flour
• 2 tablespoons baking soda
• 2 tablespoons baking powder
• 2 tablespoons vanilla extract (or 2 tablespoons grated orange peel)
• 1 teaspoon salt

Equipment Needed

• Very large mixing bowls (at least two)
• Electric mixer (stand mixer recommended)
• Food processor (or grinder)
• Measuring cups and spoons
• Cookie sheets
• Cooling racks
• Fork

Instructions

1. In a very large bowl, cream together the shortening, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating a tender cookie, so take your time and ensure the ingredients are well combined.
2. Add the eggs two at a time, beating well after each addition. Incorporating the eggs gradually helps to prevent the batter from curdling.
3. In another very large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Sifting ensures the dry ingredients are evenly distributed, resulting in a more consistent cookie texture.
4. Grind the raisins and walnuts. A food processor makes quick work of this task, but you can also use a nut grinder or finely chop them by hand. Add the ground raisins and walnuts to the sifted flour mixture. Mix well to combine.
5. Gradually add the flour mixture to the creamed shortening and sugar mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Stir in the vanilla extract (or grated orange peel).
7. Drop rounded tablespoons of dough onto ungreased cookie sheets, leaving about 2 inches between each cookie.
8. Lightly dust a fork with flour. Gently press each cookie with the tines of the fork to create a criss-cross pattern. This not only looks attractive but also helps the cookies bake evenly.
9. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until the cookies are golden brown around the edges.
10. Remove the cookie sheets from the oven and transfer the cookies to cooling racks to cool completely.

Expert Tips & Tricks

• Room Temperature Ingredients: Make sure your shortening and eggs are at room temperature for optimal creaming and emulsification. This will result in a lighter, more tender cookie.
• Preventing Sticking: While the recipe calls for ungreased cookie sheets, you can line them with parchment paper for easier cleanup and to prevent the cookies from sticking.
• Doneness Check: The cookies are done when they are golden around the edges and the centers are set. Avoid overbaking, as this will result in dry cookies.
• Baking in Batches: Because this recipe makes a large quantity of cookies, it is best to bake them in batches. This ensures that each batch bakes evenly.
• Adjusting Sweetness: While this recipe has been passed down for generations, tastes change. If you find the cookies too sweet, you can slightly reduce the amount of granulated sugar.
• Freezing for Later: The cookie dough can be made ahead of time and frozen. Simply scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.

Serving & Storage Suggestions

These Bushel Cookies are delicious served on their own with a glass of cold milk or a warm cup of coffee. They also make a wonderful addition to a cookie platter or gift basket.

• Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
• Freezing: For longer storage, freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
• Reheating: While not necessary, you can warm the cookies slightly in a low oven (200°F or 95°C) for a few minutes to enhance their aroma and flavor.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (1 cookie)	% Daily Value
Calories	275 kcal	14%
Total Fat	14g	22%
Saturated Fat	3g	15%
Cholesterol	20mg	7%
Sodium	115mg	5%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	24g	N/A
Protein	3g	6%

Variations & Substitutions

• Nut-Free Version: Replace the walnuts with sunflower seeds or pepitas for a nut-free option.
• Spice Variations: Experiment with different spices, such as nutmeg, cloves, or allspice, to create unique flavor profiles.
• Citrus Zest: Add the zest of a lemon or orange for a brighter, more citrusy flavor.
• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. You may need to add a binder, such as xanthan gum, to help hold the cookies together.
• Chocolate Chips: For a richer cookie, add a cup or two of chocolate chips to the dough.

FAQs (Frequently Asked Questions)

Q: Why is it called “Bushel Cookies”?
A: The name “Bushel Cookies” likely refers to the large quantity that this recipe yields. A bushel is a unit of measurement for dry goods, suggesting these cookies were made in abundance for large gatherings.

Q: Can I use a different type of nut besides walnuts?
A: Absolutely! Pecans, almonds, or even macadamia nuts would be delicious substitutes. Just be sure to grind them to a similar consistency as the walnuts.

Q: My cookies spread out too thin while baking. What did I do wrong?
A: This could be due to a few factors. Make sure you haven’t overmixed the dough, as this can develop the gluten in the flour, leading to spreading. Also, ensure your oven is at the correct temperature.

Q: Can I make the dough ahead of time and refrigerate it?
A: Yes, you can refrigerate the dough for up to 24 hours. Be sure to wrap it tightly in plastic wrap to prevent it from drying out. Let it sit at room temperature for about 30 minutes before scooping and baking.

Q: What if I don’t have a food processor to grind the raisins and nuts?
A: You can finely chop the raisins and nuts by hand, though it will take more time and effort. Alternatively, you can use a nut grinder or purchase pre-ground raisins and nuts.

Final Thoughts

These Bushel Cookies are more than just a recipe; they’re a tangible connection to the past, a reminder of family traditions, and a celebration of simple, wholesome ingredients. I urge you to try this recipe, not just for the delicious cookies it yields, but for the experience of creating something that has been passed down through generations. Share them with your loved ones, and perhaps you’ll start a tradition of your own. Don’t hesitate to adjust the flavors to your liking and make them your own. And, of course, I’d love to hear your thoughts and experiences with this timeless Pennsylvania Dutch classic!