I know only that we always used a scoop of bacon fat from the jar she kept in the icebox. They were chocolate cookies, sort of like devil's food but came out like little peach-halve humps on the cookie sheet. DELICIOUS.
I'd give anything to find something even similar I could tinker with until I made them like she did. As a good faith impetus ... here's a winner cookie (and icing) for you, courtesy of my Mother who caught this thread the other day. If I had a dollar for every hour we wiled away making these at "cookie parties" every year about this time ... =)
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Nana’s Sugar Cookies
A delicious family tradition About three dozen or more, depending on the sizes of cookie cutters used. 3 cups flour 1 / 2 tsp. baking soda 1 / 2 tsp. baking powder 3 / 4 tsp. salt 1 cup butter 2 eggs, well beaten in small bowl 1 generous tsp. real vanilla extract 1 cup sugar Mix flour, soda, baking powder and salt together with the butter, as if making a piecrust. Combine beaten eggs with vanilla and mix in the sugar. Add to the first mixture and blend together to form the dough. Divide into four balls; flatten each between plastic wrap or parchment and chill till firm. Roll thin (1 / 4 inch) and use cookie cutters of choice. Return scraps to fridge while working on other sections. Finish with the scraps last. May shake on granulated sugar, cinnamon sugar or colored sugars before baking in 375-degree oven for 8-10 minutes. Recipe can be doubled. Dough circles, tightly wrapped, also freeze well for baking later. You may substitute margarine for some or all of the butter, but it will not be quite the same. If preferred, bake without sugar dusting. When cookies are cooled, frost with colored icings, decorate with colored sprinkles or use egg yolk "paint" that also can be brushed on before baking. Icing: 1 /2 cup butter 1 (3 oz.) pkg. cream cheese 1 lb. powdered sugar, sifted if necessary 1 tsp. vanilla (generous) or a combination of vanilla, almond and lemon flavorings. assorted trims, cinnamon red hots, raisins, etc. Beat butter and cream cheese till fluffy and light. Add powdered sugar and flavorings. Beat. Divide into portions for tinting. Powdered or paste colors are more intense than liquid. Frost cookies and decorate with the "trimmings." Egg yolk paint: egg yolks water food coloring - liquid, powder or paste CLEAN brushes of various widths clear and colored sugars, edible glitter For each color, mix one large egg yolk with 1 / 4 tsp. water. Add lots of liquid food coloring; less is needed with powder or paste. A sprinkling of sugar or glitter over "painted" surfaces before baking adds extra pizzazz. If you choose to paint baked cookies, return to oven on cookie sheet just long enough to let "paint" solidify. Watch carefully! Hint: Using parchment paper on the cookie sheets for baking is highly recommended. Less mess when decorating and returning to oven as well. Decorated cookies also freeze well. Wonderful for all holiday seasons with appropriate cookie cutter shapes. |