I’ve been on a cookie diet. Since the middle of November, I’ve baked and eaten cookies day and night. I use only the finest ingredients—hormone-free butter, unbleached flour, organic eggs, fresh nuts, and—lots of chocolate.
Everyone has their favorites. I try to make them all and test frequently to ensure top-quality. The cookie sheets haven’t been put away in weeks. Double-dipped, shortbread, spritz with white chocolate, chocolate covered chocolate, sesame seed, candy cane, almond, pizzelles, and white and semi-sweet chocolate chip. There are many more I have yet to make.
There’s a considerable amount time and fine ingredients in these cookies. And all that mixing and lifting of heavy cookie trays takes a lot of energy, so I know I’m burning more calories than taking in. Right? I ask you; can this program be wrong?
So many cookies. So little time.
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Here’s Grandma Roses “S” Cookie recipe, a family favorite. It’s a fragile cookie, and a little tricky to make, but melts in your mouth.
Grandma Rose’s “S” Cookies
Ingredients 2 Sticks Sweet Cream Unsalted Butter (I use 1 1/2 sticks butter and 1/2 stick margarine for a little firmer cookie.) ¼ Cup Powdered Sugar 1 tsp. Vanilla 2 Cups Flour 1 Egg Yolk
Directions
Mix ingredients. Mold into “S” shapes. Bake at 325 until set (not brown). Remove from oven. Cool. Sprinkle with powdered sugar until fully coated.
©2015, Mary K. Doyle