This is our favorite sugar cookie recipe. It is a flat, crisp cookie that is great for decorating. We usually use lemon extract (or 1/2 tsp lemon peel), but almond extract is good in these cookies also.
When we were overseas, we could not find graham crackers. We found a lot of other really good cookies and crackers, but sometimes I just wanted a graham cracker to dunk in milk or a good base for a s’more.
Cutting into long thin rectangles, and then baking the crackers until crisp, we often used these for when the children were teething. As they grew older, we cut them into small animal shapes for “animal crackers”. They also enjoyed these cut into large hearts and stars with shaped cut out from the middle.
The recipe makes a lot, but if stored in a cool dry place, they last for weeks. Unless your family enjoys them as much as mine, then the crackers only last a short while.
We have many friends with food allergies. We were looking for a good dessert recipe that we could share at potlucks that was gluten free, egg free and dairy free. These are simple cookies to make and they taste great!
Pasties are popular in Calument where Daddy spent a lot of time growing up. He said that Petila’s taxi in Calumet would often take his family to McLain park and then come back at a prearranged time to take them home. His grandmother made them also. There are many recipes for pasties, but all are similar.
Feel free to experiment with the basic recipe. We often make the pasties with cubed meat instead of ground. Be careful not to overstuff the crust, it is much better to have leftover filling!
When serving, I like them best with a little extra butter. Some people serve them with gravy. My mom eats them with ketchup.
August 4th is National chocolate chip cookie day.
For some reason, I did not bring a chocoate chip cookie recipe when we moved to Slovakia. My friend, Joan Britton, gave me this recipe and told me the dough was really thick (her recipe called for one egg), but was the best recipe. I could not find chocolate chips there, so I just cut up chocolate bars.
We took them to work to share and I often left out the chocolate for our friend who was allergic to it. The cookies are still very good without it!
When we moved overseas again, the eggs were smaller and we discovered two eggs worked very well. We also could not find brown sugar, so we started using molasses instead. Even though we can get brown sugar here, we prefer being able to adjust the molasses to our own personal tastes.
We decided to start with our favorite cookies and experiment. The cookies are soft and cake like, but very good! I thought they were a little to sweet, so next time I will reduce the sugars. But everyone else thought they were perfect.
These cookies work well with regular flour if you do not want them gluten free.