(drum roll, please!)
......the cover of my debut novel!
(Streamers! Confetti! Cheering! Dogs barking!)
Wait, wait, wait! Is that MY name on the cover of that book? I'm just too stinkin' tickled for words!
Yes, it's time for another shameless plug here at the cafe - not quite party time, since the release date for "The Prodigal Son Returns" is still a few months away - but still, we can still have fun with a cover reveal, can't we?
And in honor of all this fun stuff, I'm taking today's post to share the recipe for some cookies that play a part in the story.
These are known around our house as "Grandma's Sugar Cookies," although I know other people call these "Amish Sugar Cookies" or even "those soft cookies you can buy at Walmart."
But you and I know there's no way you can buy Grandma's Sugar Cookies at Walmart. Don't even look down that rabbit trail.
Oh no, because there's a secret ingredient in Grandma's Sugar Cookies...see if you can guess what it is.
2 cups sugar
1 cup butter, room temperature
1 teaspoon vanilla
5 rounded teaspoons baking powder
7-8 cups flour to make a stiff batter
1 1/2 cups milk
note: notice there is no salt in this recipe - that isn't a typo. There is no salt.
While you're mixing in the flour and milk, keep telling yourself you're making cake, not cookies. With cookies you're trying to make a dough - with cake you're making a delicate batter.
Believe me, you want a batter for these cookies. Grandma told me "the softer the batter, the better." But at the same time, it needs to be a bit thicker than a regular cake batter. You can add more flour than the original five cups if you need to - the amount of flour depends on your air temperature, humidity, altitude, etc. When we lived in the humid lowlands, I used more flour than I do now in the semi-arid highlands.
Since it's almost Valentine's Day, I split the batter into two bowls, and colored one with pink food coloring. (Grandma never did that - it's my own invention).
Refrigerate the batter for a couple hours.
While we're waiting for the batter to chill, I'll tell you what part these cookies play in my story.
Ellie Miller is a widow with three children, and among the people in her life are her husband's elderly aunt and uncle, Miriam and Hezekiah Miller. They had provided a home for Ellie's husband from the time he was sixteen until he married, and they were the closest thing he had to parents after being orphaned as a young boy.
Every time Ellie takes her children to visit Grossmutti and Grossdawdi (Grandma and Grandpa), Grossmutti Miriam always has a container of these soft sugar cookies waiting for them. Sometimes four-year-old Susan is afraid Grossmutti will forget to make the cookies, but seven-year-old Johnny knows better. After all, what would Grossdawdi Hezekiah eat if there weren't any cookies?
But of course Miriam, just like my own Grandma, never forgot to have a fresh batch of these delicious cookies waiting whenever her grandchildren came to visit.
My Grandma, Dorothy Crumrine, always kept the cookies in a big round tin on top of her refrigerator, waiting for us. She never forgot to make them. When I was little, I was convinced she always had those cookies there for her and Grandpa to eat every day. But as I grew older I learned the truth - she made them just for us.
I worked for years to be able to make these cookies the right way. I knew I had done it when I took a batch to my brother one time. He took one bite and said "Now these are Grandma's cookies!"
Oh, and speaking of cookies!!! Has the dough been in the refrigerator for 2-3 hours? Then it's time to get that oven going!
Preheat your oven to 350 degrees.
Roll out the dough on a floured surface to about 3/8" thick...or between 1/4" and 1/2" if you like to guesstimate :)
And be generous with the flour - remember that you made a cake batter, not a cookie dough. Treat the soft batter gently, and use plenty of flour while you're rolling.
And of course, the pink dough is cut out in heart shapes!
Bake the cookies for 10-12 minutes, or until they're done. You can tell they're done by lightly touching the top of one of them with your finger. If the depression stays, the cookie needs another minute of baking. But if it springs back, it's done. And don't let the edges get brown - that means they're too well done.
If you find your cookies are browning before the spring test says they're done, lower the heat on your oven a bit.
|Wilford and Dorothy Crumrine|
My grandma had a hard time talking about love, but those cookies spoke for her.
Happy Valentine's Day!