These cookies I hold near and dear to my being. When I was with my grandma, I could simply be me. I could be my sweet self, I could be my bratty self, I could be my intuitive self, and I could be my quiet self. We had a special relationship. I was the youngest of 7 grandchildren and my childhood was riddled with illness.
I was ALWAYS sick. I was hospitalized with collapsed lungs at the age of 12 and after 20 days, I was released. It was the beginning of summer and that summer, I mostly spent in the house, in bed. I went into the hospital weighing 77 pounds and came out 25 pounds lighter.
My grandma came over every day and made sure I ate. She made me all of my favorite foods; her pasta, chicken and dumplings, matzoh brie (a matzoh version of french toast), egg noodles with cottage cheese + salt (I know, it sounds gross-but it is really good), and so much more. These cookies were in our cookie jar everyday and these cookies make me happy.
As I light the menorah tonight, I will light the candles in honor of my grandma, whom I think about all the time. She gave me a gift, the gift of unconditional love.
Grandma Rose’s Cookies
Ingredients:
1/2 lb. unsalted butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups unbleached flour
1/2 teaspoon baking powder
Instructions:
Preheat oven to 350°F. Line a baking pan with parchment. Cream the butter and sugar in the bowl of an standing mixer. Add the egg and the vanilla. Whisk the flour and the baking powder. Then add it, slowly, to the mixing bowl. Mix until just comes together.
Fill cookie press with enough cookie dough, yet leave 1/2 inch at the top. Press cookies onto parchment lined baking sheet. Add M&M to the center.
Bake for 15-17 minutes or until the edges start to brown. Let cool on racks. These last, in an airtight container, for 5 days.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.