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.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)