This recipe works well. store these large cookies in a closed container. (Caution,
when opening the container the aroma WILL clear your sinuses).
It comes right out of the Mennonite Cookbook (Altona Women"s Institute Cookbook).
A typical cookie is large and very thick and should look white not browned. With a bit of a fluffy texture.
This tangy snack won me my first bake trade, from a girl on my high school swim team.
I got two dozen chocolate chip cookies for one loaf. (I got ripped off) :D
All of the lemons in this recipe are used, juice and all.
This one comes right out of Alaska and the Yukon from the gold rush. Is very simple, you just have to have patience for a few days. Is sensitive to cold, it must be kept warm. DO NOT SEAL IN A TIGHT CONTAINER.
I'll give Anna Olsen credit for originating
this recipe, but I had to cut down on the butter and add a couple more spices for my
own taste. My family just loves this one, I've made this twice now, but haven't had a chance to try it on others.
This is a blast from the past for me. These cookies disappeared at light speed when I was growing up, and my kids make them disappear just as fast. (Add the full grated rind to the mix, and about half of another one for the icing.)