This recipe is written in ballpoint pen in my Grammy's handwriting and is dated 1960. Joanie was Elsie's youngest daughter who ended up getting this recipe named after her because of her love for them (hence the well-worn recipe card seen above). This is a simple butter cookie that many families came to adopt as a Christmas tradition when the Mirro Cooky and Pastry Press came on the market (see ad below). I still have my Grammy's cookie press in it's original shipping box. Christmas just isn't the same until I've had one of these delightful morsels.
Grammy wrote some variant measurements, temps, and times in pencil. This may be what she found to be preferable in her kitchen at 3500 feet above sea level in elevation. I have yet to test these measurements in our kitchen (that is close to sea level in elevation) to find which is best for our locale. I've included the variants in parentheses below.
Makes about 5 dozen cookiesIngredients:
- 1 cup margarine [butter is better]
- 1/2 (3/4) cup sugar
- 1 teaspoon vanilla extract
- 1/4 (1/2) teaspoon almond extract
- 2 1/2 cups sifted flour
- 1 egg
- Cream margarine [butter], sugar, egg, and flavoring
- Add flour and mix well
- Put dough into cookie press and form cookies on ungreased cookie sheets
- Bake in 350°F (400°F) oven for 10-12 (8-10) minutes.
- When cookies are cool, decorate with colored butter icing as desired [my favorite is to sprinkle the cookies with colored granulated sugar before baking]
- Blend into shortening mixture a 1 ounce square of melted and cooled unsweetened chocolate
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