I was recently inspired to get out my great grandmother’s cookbook and explore the numerous recipes of our family’s past generations. When my great grandmother passed away, my aunt and grandfather took the time to type out the recipes of her recipe box into a cookbook that was shared throughout our family and friends.
I had previously made quite a few recipes by seeking out the familiar dishes that I grew up with, but it wasn’t until recently that I began adventuring into unknown recipes. I believe that you achieve a great connection with someone by sharing a meal or time in their kitchen. This adventure through the pages of our family’s cookbook has allowed me to connect with my family in a very special way. Thanks to the hard work of my aunt, it’s as if I’m sharing a meal with my great grandmother in present day.
Staying true to our family, I started with dessert first. =) These Stir-N-Drop Sugar Cookies were a unique treat, unlike any modern sugar cookie recipe that I have encountered. They turned out very similar to a cupcake top and although they were lovely as is, I thought a little icing couldn’t hurt. I dipped the finished cookies in a simple lemon juice/confectioner’s sugar glaze for an absolutely delicious creation.
Stir-N-Drop Sugar Cookies
Ingredients:
2 eggs
2/3 cup oil
2 tsp vanilla
1 tsp grated lemon rind
3/4 cup sugar
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Ingredients:
2 eggs
2/3 cup oil
2 tsp vanilla
1 tsp grated lemon rind
3/4 cup sugar
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Preparation:
Heat oven to 400 degrees. Beat eggs until well blended. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt; add to egg mixture. (Dough will be soft). Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of glass dipped in sugar. (Lightly oil glass, dip in sugar…continue dipping in sugar). Bake 8-10 minutes. Remove immediately.
