great american cookie company hammond la

The point where the railroad met the trail to Springfield was at first known as Hammond's Crossing.ĭuring the Civil War, the city was a shoe-making center for the Confederate States Army. In 1854, the New Orleans, Jackson and Great Northern Railroad (later the Illinois Central Railroad, now Canadian National Railway) came through the area, launching the town's emergence as a commercial and transport center. Hammond lost his wealth during the war, as Union soldiers raided his property.

He held at least 30 enslaved African Americans before the Civil War. He transported the goods by oxcart to the head of navigation on the Natalbany River at Springfield. He developed a plantation to cultivate trees, which he made into masts, charcoal, and other products for the maritime industry in New Orleans. Hammond used his savings to buy then-inexpensive land northwest of Lake Pontchartrain. He escaped during a prison riot, made his way back to sea, and later reached New Orleans. Peter, a sailor, had been briefly imprisoned by the British at Dartmoor Prison during the Napoleonic Wars. The city is named for Peter Hammond (1798–1870), the surname anglicized from Peter av Hammerdal (Peter of Hammerdal) - a Swedish immigrant known as the first European settler, arriving around 1818. This footbridge crosses a tributary between Southeastern's University Center and North Oak Park. Ponchatoula Creek, the stream along which Peter Hammond settled, has figured prominently in Hammond's development. ( January 2022) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. Storage information: Store filled Linzer cookies, well wrapped, at room temperature (when filled with jam) or in the refrigerator (if filled with curd) for several days freeze for longer storage.This section needs additional citations for verification. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam or lemon curd into the center, spreading it slightly. To fill the Linzer cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely. To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Place cookies in the refrigerator for 30 minutes to chill. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350☏. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm. Transfer rounds to a parchment-lined baking sheet. Using a 2 1/2' round cookie cutter, cut out cookies. On a floured surface, roll one disc of dough out about 1/8'-thick.

It should still feel cold, but shouldn't feel rock-hard. To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Don't over-beat.ĭivide the dough in half, and pat each half into a disc. Add the flour mixture to the egg mixture and mix until just combined. Meanwhile, whisk together the flour, almond flour, and salt.

Add the yolk and vanilla and beat until combined. To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes.

Great american cookie company hammond la