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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hazel's Ancestral Cookies Recipe

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This recipe for Hazel's Ancestral Cookies is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks butter
1 c. brown sugar
1 egg (room temperature)
1 generous tsp. cinnamon
1 tsp. vanilla
1 tsp. lemon extract
1 pinch of salt
3 c. sifted flour
Directions:
Directions:
Mix the butter, brown sugar, egg, cinnamon, vanilla, lemon extract, and pinch of salt together very thoroughly. Then add three cups of sifted flour, one at a time, mixing the flour in until you can't see it. Grease two good sized cookie sheets. Pre-heat the oven to 350 º. Divide your dough into two equal parts. Then divide each half into six little balls. Place six balls evenly on each cookie sheet and then with the palm of your hand, spread the dough evenly to thoroughly cover each cookie sheet. Pay special attention to the edges so they are neat and do not extend over the edge of the sheet. Bake 12 to 15 minutes or until you see the edges getting nice and brown. Immediately upon removal from the oven, cut into two- inch squares. Cool and pack in an airtight box. These cookies will keep a month unrefrigerated.
Personal Notes:
Personal Notes:
I don't know if Mom ever made these cookies, but she clipped it from the newspaper for obvious reasons. They sound yummy.

 

 

 

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