Leading up to Christmas it rained. A lot. So Nate and I made cookies.
During these rainy afternoon projects, I came to the realization that mostly what remains of my grandmothers are our cherished memories and their recipes. Especially their cookie recipes. There is something so innately warm and comforting about eating cookies you’ve been eating your entire life. Sneaking into the kitchen and silently opening the tin. Stealthily digging through layers of waxed paper or furtively unwrapping individually packaged cookies. Losing count of how many you’ve eaten… and not really caring. Grandmothers never make you feel like you can eat too many.
Nate and I started with my paternal grandmother’s recipe: Me-momie’s White Raisin Cookies.
First he decided that he needed to taste each individual ingredient, before it went into the bowl.
Sugar: Nate, “Mmmm, good.”
Egg: Me, “You’re not tasting straight raw egg.”
Vanilla: Me, “It smells good, but usually doesn’t taste good.” Nate, “Mmmm, smells yummy. Oh… yuck.”
Baking Powder: Nate, “Super yuck!” Me, “I tried to warn you.”
And then Nate exclaims, “I want to pour in the beans. I pour in the beans!”
Not to worry… my grandmother’s cookies do not call for a cup of beans. I don’t like raisins one bit, but these are scrumdiddlyumptious (clearly we’re in the middle of reading the BFG). I also made my maternal grandmother Sweetie’s cookies which she made with raisins, but we make with apricot or sour cherry jam.
Nate declared as he handed me a half eaten cookie, “Here, I’m done. I don’t like the ones with the sauce.” Great. More for me.
All of this makes me think that I am definitely going to need a signature cookie recipe. One I can be remembered for. Looks like at least one of my grandmothers relied on her husband’s secretary for inspiration… luckily I have… Pinterest.
Me-Momie’s White Raisin Cookies
(No Beans)
(adapted and narrated by Grandma Suzy Purnell)
½ lb. butter (2 sticks)
1 c. granulated sugar
1 egg (at room temperature; place in warm water, if just from refrig. to warm it a little)
1 T. cream (a little less, if milk)
1 3/4 c. all-purpose flour
1 t. baking powder1 t. baking soda
1 t. vanilla
1 c. golden raisins (use a little flour to keep them from sticking together)
Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar; add egg, cream, then vanilla; mix together. Add the dry ingredients, which have been sifted (or stirred if you don’t have a sifter) together. Add the golden raisins. Drop from spoon on cookie sheet. Bake for 10 to 12 minutes (watch them, they burn easily). Let cool on racks and pack in an air-tight container.
Makes about 5 doz. cookies. (These cookies were made at Christmas by Grandaddy Calvin’s secretary.)
Sweetie’s Filled Cookies
(No Sauce)
2 c. sugar
2 egg
1 c. sour cream
1 c. butter (2 sticks)
½ t. salt
5 c. flour
2 t. baking powder
1 t. baking soda
2 t. vanilla
Apricot jam and American Spoon Sour Cherry Spoon Fruit
Preheat oven to 400 degrees. Using an electric mixer, cream sugar & butter; add egg; add sour cream, in which baking soda has been dissolved (stir together and let sit about 1 or 2 mins.). Mix the dry ingredients in a bowl, then add to creamed mixture; add vanilla. Cover & chill dough in refrigerator 8 hours or overnight. Roll dough on well-floured board; keep dusting the rolling pin after each stroke. Otherwise, it is a nightmare to roll these out! Cut with a round cutter (I use a glass, dipped in flour after each cut). Lift with a spatula and place the “bottom” on a cookie sheet. Add about ½ T. apricot preserves in the center, leaving a margin of at least ¼ inch. Cut another round and place the “top” over and lightly press together around the edges. Bake about 8 mins. until lightly brown.
Makes about 36 cookies. Eat within a few days or they become stale quickly. Wrap each cookie in Saran Wrap, then place in a Zip-loc bag or container. Can be frozen.