2 cups sugar
1 cup butter
3 egg yolks
3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla
Cream the sugar and butter, add beaten egg yolks. Mix in the remaining ingredients. Roll dough into small balls and place on greased baking sheet. Flatten cookies with bottom of a glass dipped in sugar. Bake in preheated 300 degree oven until lightly browned.
Mom's Note: Very good and a little different. See coconut macaroons to use egg whites.
Mother believed strongly that food should not be wasted, thus her suggestion about using the egg whites in another recipe. Women of frontier days understood the necessity of conserving food, it being both scarce and costly, and she'd grown up in that tradition. Mom faithfully saved what food we didn't eat at regular meals. On Sunday evening we had "self serve," which meant that we each served ourselves from those leftovers. Only when Mom suspected spoilage did food from her refrigerator get tossed.
Coconut Macaroons
2 egg whites
pinch of salt
3/4 cup sugar
1 1/3 cups coconut
1 teaspoon vanilla
1 teaspoon almond extract
Beat egg whites until stiff. Gradually add salt and sugar; then coconut, vanilla, and almond extract. Cover a cookie sheet with wax or parchment paper. Drop teaspoons of batter on the paper, about 1/2 inch apart. Bake at 250 degrees for 25 minutes. Remove cookies from baking sheet and paper at once. Will stay fresh for several days when stored in air-tight container.
Children take for granted the days of childhood and count each birthday as a milestone bringing them one step closer to growing up. Only after achieving that exalted status do we begin to appreciate the loving care our parents gave us. What a great privilege it would be to sit down one more time at the family table to share good food and conversation with parents and siblings.
Recipes are from the collection of Anna May Cullison.
©2010 Margaret Cullison for SeniorWomen.com
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