In memory of Grandma Emily Pelon
Grandma is the reason I thought to bake "memory cookies" in the first place. I have such vivid memories of
spending time in the kitchen with her, "helping" her bake bread or cookies (God bless her, she always let me "help",
though I'm not entirely convinced I was always helpful!) that it seemed a logical progression to use baking as a remembrance of loved ones. Christmas just isn't Christmas to me without these cookies, as well as many others she made every year.
1½ c. flour ½ c. chopped nuts (walnuts or hazelnuts)
¼ c. confectioner's sugar 1 tsp. vanilla
½ to ¾ c. softened butter 8 oz. dark baker's chocolate
Sift flour and sugar together; blend in butter. (Start with ½ c. butter; add more in small amounts if necessary. (Dough should be almost crumbly, but should hold together when you roll a piece of it into a ball with your hands.) Add vanilla and nuts. Form dough into "logs" about 3" long and ½ to ¾" in diameter; bend each "log" into a horseshoe shape. Bake on an ungreased cookie sheet for approximately 14 minutes.
Melt chocolate in double boiler. After removing cookies from oven and allowing them to cool, dip the ends of each horseshoe into melted chocolate; allow to harden on waxed paper.
Yields about 20 cookies.
These cookies can also be shaped into 2" long "fingers", one end of which can be dipped in the chocolate. This is somewhat easier than molding them into horseshoes and yields more individual cookies. Of course, then they'd be called "Grandma's Fingers", which sounds somewhat less appealing, if you ask me.
V: These cookies can be made vegan by replacing the butter with margarine.
However, please click here to go to the special diets page for information re: white sugar and vegan diets.
WF: White flour can be replaced with spelt flour to make these cookies wheat-free. I recommend Vitaspelt white spelt pastry flour.
Website created and maintained by Robyn Piper Last updated January 2012