And I mean famous.
Around these parts, those sugar cookies of hers were the first to disappear at potlucks.
She had a way of making them so thin that one bite and the cookies would crumble in your hand. Talk about melt in your mouth delicious!
The uninitiated would lose most of their cookie – but those of us who knew what to expect had our hands underneath to catch the crumbs. Trust me – you didn’t want to lose even one bite!
Her secret? She didn’t roll the dough. She scooped them out and flattened them with a water glass. I can still see her standing at her counter smashing cookies lightening fast.
At her recent funeral, her 4 daughters got together to bake these famous sugar cookies to share with those of us who came to remember the wonderful lady and good friend that she was.
Everyone said the cookies were delicious – but the girls said they just didn’t taste the same.
Maybe it was because they didn’t milk the cow, skin the cream and churn the butter for the cookies themselves.
Or maybe it was because they rolled the dough instead of smashing it.
Or maybe – in their hearts – it was because nobody can make a sugar cookie quite like their mama.
Rose’s Sugar Cookies
1 cup white sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs, beaten
2 teaspoon vanilla
4 cup flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Cream sugars, butter and vegetable oil. Add vanilla, beaten eggs and mix well. Add dry ingredients. Can be chilled 2 or 3 hours or overnight.
Drop by teaspoons on a greased cookie sheet. Flatten with the bottom of a glass dipped in sugar.
Bake in 350 degree oven for 12- 15 minutes.