My Gramma’s Cookies
One of my most special possessions is my cookbook. It’s a small teal binder that’s starting to come apart, crammed too full of recipes, both hand-written and clipped out of magazines. It’s travelled with me to most of my field jobs and I’ve both acquired and passed on many recipes in the various shared kitchens I’ve cooked in.
A lot of the magazine clippings came from my gramma’s house, and I have fond memories of hours spent pouring through her enormous stack of magazines searching for interesting recipes. But the most special ones are from her own recipe collection, copied out in her hand.
I’m in the process of cleaning out my freezer, eating up the last of my food before I move on the weekend, and I needed to use up some frozen cranberries. I started to search for recipes online but then recalled I had a cookie recipe of my gramma’s that uses cranberries. I’ve never actually made it myself before but I am glad that I finally tried it. These are soft, somewhat cake-like cookies, with a bold orange and cranberry flavour.
(makes about 16 cookies)
1/4 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
1 tbsp orange zest
pinch of salt
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 cup chopped walnuts
3/4 cup fresh or frozen cranberries, chopped
Preheat oven to 375*F. Cream butter and brown sugar in a large bowl; stir in egg, vanilla, orange zest and salt. In a smaller bowl, combine flour and baking soda; mix into wet ingredients. Mix in walnuts and cranberries. Drop spoonfuls onto greased cookie sheet. Bake 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
I like to say I’d grab my cookbook on the way out if the building was on fire– what’s one thing you’d rescue?