Recently in Cookies Category

Butter cookies aren't the first cookies we'd usually go for. Heck, they're not even the fourth. They all tend to have that forgettable Maurice Lenell-esque quality to them. Give us a chunky chocolate chip, a chewy macaroon, an almond thumbprint any day.

But that was before we tried these. These are butter cookies and then some. These are BUTTER cookies. These are the mother of all butter cookies -- or perhaps we should say, the grandaddy.

The recipe is from Roeser's, a father-son operation going on four generations in Humboldt Park (more in Dave Hoekstra's story today).

It's an old school bakery, if there ever was one. As you can see, it's an old school recipe as well, one that we're pretty sure anyone can tackle -- flour, sugar, egg, vanilla and, of course, butter.

In a complicated world, it's the only cookie one really needs.

By guest blogger and Swap Shop columnist Sandy Thorn Clark

How is it possible that a visit to Ashkenaz Jewish Style Deli, 12 E. Cedar - where matzo ball soup, corned beef, kosher dills and Russian dressing reign - could bring to mind the perfect use for Easter's leftover gumdrops?

It's because Ashkenaz sells mammoth, irresistibly chewy gumdrops in plastic tubs.

Those gumdrops prompted my friend and co-devourer, Sharon Paino, and me to fondly recall Gumdrop Cookies, a favorite from our childhoods. The colorful cookies are a worthy use of gumdrops, which often can become stale before they are used up.

Before we could bake the spring-like cookies, we had to contact Sharon's mother, Cynthia Carney, for her recipe - and, not surprisingly, buy more gumdrops.

For 5 dozen Gumdrop Cookies: Thoroughly cream 1 cup shortening, 1 cup packed brown sugar and 1 cup granulated sugar; add 2 eggs and 1 teaspoon vanilla; beat well.

Sift together 2 cups sifted all-purpose flour, 1 teaspoon baking powder, œ teaspoon baking soda and œ teaspoon salt; add sifted dry ingredients to creamed mixture.
Add 1˝ cups quick-cooking rolled oats, 1 cup flaked coconut and 1 cup chopped gumdrops (see note).

Drop from a teaspoon onto greased cookie sheets 2 inches apart. Gently flatten cookies using a fork dipped in flour. Bake at 375 degrees for 10 to 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool completely.

Note: Spiced gumdrops can be substituted. To keep gumdrops from sticking together after chopping, place/roll them in a small container with granulated sugar.