Some years ago I read a book that affected me profoundly. It was called Ladder of Years, by my favorite author, Anne Tyler. The plot spoke to me at the time, a story about a woman coming to terms with her children’s growing up and growing away. But woven into the narrative, the author casually mentioned a dish called Jewish Grandmother Cookies as something that gave her comfort. I was intrigued and wrote to Ms. Tyler, telling her my reaction to the book but also inquiring about those cookies!
To my surprise she answered with a very charming note. We’ve corresponded a few times since, and although her memories of those cookies had to do with a neighbor she had in Baltimore years ago, I thought of it when I came across my own Jewish grandmother cookie recipe and thought I’d share it with you here.
- 2 large eggs (if you use extra-large the dough will be sticky)
- ½ cup sugar
- 2 teaspoons vanilla
- ¼ cup vegetable oil
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- rainbow sprinkles
- Preheat oven to 350F degrees.
- Line a baking sheet with parchment paper.
- [For the next three steps you can try using an electric mixer with a paddle attachment, but when I did, the dough came out very gummy]
- In a small bowl, mix eggs, sugar, vanilla, and oil until well-combined.
- In a large bowl, combine flour, baking powder, salt.
- Pour liquid in small bowl into flour mixture in large bowl and combine until a batter forms.
- Put about ½ cup sprinkles into a small bowl or ramekin.
- Using a small ice cream scoop (I use 1.75 inch), drop cookie batter onto your baking sheet.
- One by one, dip each cookie into the sprinkles on one side.
- Bake for 20-30 minutes -- don't let them get brown.
- Cool on baking sheet for 10 minutes, then put onto wire rack to cool completely.
Grandma Bessie in 1961.
