I just finished a batch of cookies.  The recipe was given to me in 1973 by a delightful woman, the mother of friends, who treated me like one of her own; it is from a restaurant in Hinckley, Minnesota.  This kind woman died on Monday at age 94 and these cookies are another reminder of good times past.  I will bring them to the memorial service tomorrow and will either offer them to the church ladies for inclusion in the dead spread or to my friend’s granddaughter.  At the very least, I’ll give copies of the recipe to her grandchildren who will be at the service.  Alex rest your soul, Mrs. B.  I loved you lots.

I’m counting on you to how what “make like cookies means.”  You know, cream the fat and the sugar then beat in the egg and flavoring.  Sift the dried stuff and mix it into the creamed mixture.  You know — like that.  The batch took 70 minutes, start to finish, including nuking the butter for about a minute at 30% power to soften it.

Sugar Cookies - Cassidy's Restaurant

Yield: 48 cookies

This is from Cassidy's Restaurant in Hinckley, Minnesota. 

March 20, 2009, made 53 cookies – used hand mixer to mix the dough in 2-quart Pyrex measuring pitcher.

1 cup margarine (I used butter tonight)

3/4 cup sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond flavor

1/2 teaspoon salt

1/2 teaspoon soda

1/2 teaspoon cream of tartar

2 1/2 cups flour

Make like cookies; roll into balls and flatten (quite thin) with a glass dipped into sugar.  Bake 12 minutes at 350°.

Source:Edna Berglund, April 6, 1973.  Recipe is from Cassidy’s Restaurant, Hinckley, MN.  Much like Angel Cookies that I’ve made – recipe from the other tenant in our first residence as a married couple.

(I dropped the dough into the sugar and then formed them into balls before flattening with the bottom of a glass.)

They’re good, a tender almost sandy texture (the cream of tartar does that).  A cuppa or a glass of milk would not be wrong here.