Grandma Cookies
What more can you say than
nirvana? The chilled dough is especially good, so much so that it
has been known to disappear entirely without a single cookie being
baked. They're called Grandma Cookies because we used to bake
them to take to Grandma (my sister tells the whole story here). They were based on a recipe for icebox
cookies from the Betty Crocker Cookbook circa 1956.
Sheets ungreased
Oven 400 degrees F
Time 6-8 minutes
1C butter
1/2 C sugar
1/2 C brown sugar
2 eggs
Mill together:
375 g soft wheat
75 g rice
1/3 nutmeg pod, crushed
OR
3 C unbleached flour or whole wheat pastry flour
3 t nutmeg
1 t soda
1 t salt
1/2 C chopped toasted walnuts
Cream butter and sugars until light and
fluffy. Beat in the eggs and mix till smooth.
Whisk all the dry ingredients together, then stir into wet; add
the walnuts with the last of the dry, and stir just until mixed.
Shape into 2" diameter logs and chill in the freezer 1-2 hours, until
firm enough to slice thinly and cleanly.
Slice 1/8" thick and place on sheets. Bake 6-8 minutes, until
just turning golden at the edges.
921023
Makes 7 dozen cookies @ 45 calories:
53 % fat
49% carbos
4 % protein
Some other interesting variations:
Cinnamon-Pecan Icebox Cookies--substitute cinnamon for
nutmeg and pecans for walnuts.
Ginger-Almond Icebox Cookies--substitute ginger for nutmeg
and almonds for the walnuts.
Hot Gingersnap Icebox Cookies--flavored like gingersnaps but with a bit more zing than usual
omit white sugar
decrease brown sugar to 3/4 cup
add 1/4 C molasses
Mill wheat and rice with
1 cinnamon stick
1/2 tsp cardomom seeds
6 long peppers
or add 2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, 1 teaspoon ground black pepper
and stir in 2 tsp ginger with the soda and salt
Use 1 C chopped toasted almonds
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