Monday, March 8, 2010

Aunt Hannah's Cookies

To see the original post, including photos and links, visit http://donutarmy.blogspot.com/.

Now I don't actually have an "Aunt Hannah." But this is the name from a series of recipe cards I got in the mail called My Great Recipes -- the kind of service that tries to hook you in to subscribing to more recipe cards every month. Sometimes, the recipes look horrible (to me), and sometimes, they look delish. This one looked good and, after moving the card across the country (twice), I decided to actually try to make this dessert.

(Sadly, these recipe cards are apparently now collectible - search eBay for "My Great Recipe" cards. See here for what they looked like. Mine are long weeded through and scattered.)

Results? I love this kind of cookie, in all its variations. I normally make it with chopped walnuts. And, instead of calling them Aunt Hannah's Cookies, I usually call them Sand Balls or Wedding Cookies or Russian Tea Cakes or Butterballs. All versions of the same thing. But I will say, this one was super easy, and the cookies stayed fresh and tender for days and days, making them eminently snack-able when placed in an airtight container on the kitchen counter.




















 


















Aunt Hannah's Cookies
My Great Recipes Packet

1/2 c butter, room temperature
1/2 c sugar
1 egg yolk
1 1/2 c flour
1/3 c whipping cream
2 tsp vanilla extract

Cream butter and sugar together until smooth. Add egg yolk and beat until light. Stir in flour. Add cream and vanilla, beating until you have a stiff, but workable, dough.

Divide dough into 36 portions. Roll each into a ball. Place on ungreased cookie sheets. Bake at 375 for 10-12 minutes (mine needed about 14), or until barely browned.

Store for several weeks, or, freeze for longer storage.

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