I had an encounter with a friend — I hesitate to say “old” friend — I hadn’t seen in years. Immediately the years that had gone past fell away. I was instantly 30 years younger. I could see myself in her eyes from those days long ago. We had such wonderful times. I couldn’t cook, I couldn’t sew more than a button, and the only cleaning I enjoyed was cleaning my car for a “road trip.”
If I could go back and do it all again I would and I wouldn’t change many things. Gas was 89 cents a gallon, bread was 50 cents a loaf, and you could buy a nice home for under $30,000. I also made $1.90/hour-minimum wage went to $2.10 and I got a raise. Ok. Enough with the trip down memory lane.
I was just feeling a little less young this afternoon and felt the need for a cookie. I’m going to share a couple of my favorites with you while my butter softens. Have a great week and let’s hope that this weather is considered “lion-like” for March and the “lamb” weather is soon to come.
Don’t let me depress you, I was carded last week and loved it! I grinned from ear to ear and couldn’t get my ID out fast enough! Tip to cashiers – every once in a while, card someone you know is old enough – it brightens our day! Or is it just me?
1 cup shortening (can use 1/ 2 butter and 1/ 2 shortening)
1 cup brown sugar
3 /4 white sugar
2 eggs
1 tsp vanilla
2 cups coconut
3 1/ 4 cup flour
1 tsp salt
1 tsp baking soda
1/ 2 cup water
Raspberry jam for filling
(If you have homemade freezer jam-this is the time to use it
– it gives the cookies a fresh raspberry taste)
Directions: Preheat oven to 375 degrees. Sift flour, salt and baking soda together, set aside. Cream shortening and sugars until creamy. Stir in eggs, vanilla, water. Stir in flour mixture, stir in coconut. Drop by teaspoonfuls onto lightly greased cookie sheet. Using the back of your spoon, press an indent into cookie. Spoon jam into indent. Bake for approx 8-10 minutes or until golden brown on edges. Cool on rack.
1 1/ 2 cups brown sugar
3/ 4 cup shortening
1 egg
1/ 2 cup walnuts (optional)
1- 16 oz can fruit cocktail (juice and fruit)
1/ 2 cup coconut
2 tsp cream of tarter (can use bakewell)
3 cups flour
Directions: Cream sugar and shortening. Add rest of ingredients. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake for 8-10 minutes or until golden brown. Cool on rack.
I look forward to hearing from you. Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
