My sister and I are creating a family cookbook. Her sister-in-law is trying to reconstruct a cookie recipe from her grandmother that's been lost to time. She grew up in Michigan, and thinks they may have been a regional thing. Her description: They were a sugar cookie about 3.5 inches across , we think, with a ruffled edge and really thick - at least 1/4 inch and I want to say 3/8. There must have been brown sugar or a touch of molasses in them, because they were not pure white. Always only one fat raisin in the middle. Not as crumbly as shortbread. Probably a little bit of spice. There are rolled, cut, spice cookie recipes out there (e.g.. King Arthur), even some with scalloped edge (like Moravian cookies) but these were a very light brown color and NOT delicate. Does this ring any bells for anyone? Thanks.
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