Hello, Thursday Morning readers! This morning, I’m looking out at a maple tree that is trying its best to show off, even after forty days straight with no rain. We’ve since had a good bit of rain, but you can still detect the scars of drought on the tree’s leaves.
Can you see the black cat? It belongs to a neighbor, and I suspect it is watching for birds and squirrels at my feeder.
Just in time for Fall, I’m sharing a recipe from Annabelle’s collection. She loves to make these, because her neighbor, Tom Franklin, loves them.
What’s so great about this recipe is, you can make the dough and put it in your fridge, then bake them later. You can even freeze the dough. The cookies are thin and chewy, kind of like lace cookies. They are wonderful served with hot tea or coffee. If you’d like a printable recipe, you can download it from my Facebook group page here: Betty Thomason Owens Readers Group.
½ cup lard (I prefer softened butter, but you can also use your favorite vegetable shortening)
½ cup granulated sugar
½ cup brown sugar
1-1/2 tsp. grated lemon rind
1-1/2 tbsp. molasses
½ tsp. vanilla
7/8 sifted flour (that’s ¾ cup + 2 tbsp.)
½ tsp. soda
½ tsp. salt
1-1/2 cups rolled oats
Sift dry ingredients (except the oats) into a bowl and set aside. Combine the first seven ingredients (shortening through vanilla) in a large mixing bowl. Mix thoroughly with a large spoon (you can also use a mixer). Add the sifted dry ingredients and stir well.
Add the oats to the mixture. Using hands, mix thoroughly. Note: Annabelle preferred the hand-mixing method. You can continue with a mixer or stir with a spoon.
Additions: Tom Franklin loves these cookies with raisins, so Annabelle mixes in about ½ cup of plumped raisins (she soaks them in hot water for a few minutes to plump them). You can also add chopped walnuts or pecans at this stage.
Mold the dough into a long, smooth roll about 2-1/2” in diameter. Wrap in waxed paper (or plastic wrap). Chill until stiff. This usually takes about three hours, or you can leave it in the fridge overnight.
Heat oven to 400°
Unwrap dough and using a thin, sharp knife, cut in thin slices 1/8” or 1/16” thick. Place slices on a greased baking sheet. Note: I prefer to use parchment paper on my baking sheets. It’s just easier! And I use a serrated electric knife to slice it. It works best if you have left the dough in the fridge overnight.
Bake until lightly browned (about 8 – 10 min.). Annabelle’s note: Watch these closely, you don’t want to burn them.
Makes about 4 dozen cookies
[You can slice these thicker to make larger cookies, but they really spread, so leave lots of room in between]
*This recipe is adapted from one found in the 1950 version of the Betty Crocker cookbook.