It’s easy to get into the mindset that health is about following a rigid set of rules that allows no space for pleasure. Pleasure, however can be one of the most healing things in the world. It’s important to pick your pleasures though and make sure you savor them.
My mother loved to bake. That was her pleasure. Now and again I’ll go through a phase where I have to try some of her recipes because I want to remember those childhood pleasures. Having just recently attended the Weston A Price Conference on Honoring the Sacred Foods, I have to laugh at one of my father’s favorite recipes. It is actually his mother’s recipe which my mother made a holiday time–lots of holidays! Butter Cookies are cut with a cookie cutter so we had heart cookies at Valentines, Shamrocks in March, Bats, Witches and Cats on Halloween, Turkeys on Thanksgiving and a plethora of assorted seasonal cookies for Christmas.
Why was I laughing you might ask? Well, really this recipe isn’t bad as sweet treats go. Soaking the flour would easily make it far healthier. It does have sugar but in ratios that are small enough to be acceptable for those holiday treats. After all, it does have a full pound of butter (organic grass fed for me!) and 6 lovely pastured eggs.
Butter Cookies from Grandma Koenig
1 pound of butter
2 cups sugar
7 cups flour
4 teaspoons baking powder
1 teaspoon salt
Bake at 400 degrees for 10 minutes after cutting cookies out with cookie cutters
That is the end of the recipe from my mother. I do remember mixing the flour. I loved punching it down. My mom used to hate that as a child I wanted to play with this dough. You didn’t want to over mix it as it made it hard to roll out. Work with it in the same way you would a pie dough and roll out in the same general manner.
As a child we always decorated the cookies with powdered sugar frosting of a variety of colors and sprinkles. Really, they taste fine (as I have become less enthusiastic about sweets since eating better I prefer them without frosting). They are better if left to age in an air tight container for two weeks to a month. Next time, I plan to soak my grains (I always try to make the recipe exactly as Mom did the first time–just to remind myself of how they are supposed to taste) and instead of frosting I think I will color some sugar and sprinkle on the top. It still gives it a sweet kick but less so than the powder sugar frosting (which I can do nothing about at this point!), makes it pretty and will hopefully allow that rich butter flavor to move through the cookie.
There are a lot of cookies to savor, however I don’t bake as often as my mother and doubt I’ll be savoring more than once a year.
This post is part of Fight Back Fridays at Food Renegade.