Five months have passed since Mom died, and it's still a struggle sometimes. I mentioned at the time that there were certain emotional landmines to be negotiated in the months and seasons and years to come. The first snow of the season will be any time now, although it probably won't be heavy enough for Mom to have declared that it was "Doughnut Day." In other words, it's almost time to make the doughnuts, but I'm not really set up for that. However, I can provide her recipe for Disappearing Cookies, which I do know how to make, though they never come out as well as hers. Note: this recipe is optimized for baking at the altitude of Salt Lake City, about 5,000 feet. Results may vary; it's something to do with adjusting the baking powder, probably by reducing it. This is just as she wrote it, so it's a little confusing. She has the steps all mixed in with the ingredients, instead of all laid out like we were taught in Home Ec.
Disappearing Cookies
Recipe from the kitchen of: Marella Baker
400 degrees 12 min1 cube butter 2 cups C & H Golden Brown Sugar Melt in top of double boiler — Add and beat 2 eggs (large) Sift 2c Flour — Gold Medal All Purpose 2t baking powder ("Calumet") Add to butter – sugar eggs — Beat (Fairly stiff batter) Add 2t Vanilla – Blend 1c chopped nuts [usually walnuts – ginny] cookie sheet — 15 x 13 x 1 1/2 – greased Press batter evenly into sheet (flour on hands helps) Bake at 400 degrees 12 min — Dough will Puff —— Sprinkle with Powdered Sugar [Superfine confectioner's sugar – ginny] Cut when cool
As you can see, transcribing Mom's recipes and following them are somewhat of a typographical and culinary challenge.
[tags]Cookie, Recipe[/tags]
