Baking – people either love it or hate it. I, for one, am someone who genuinely enjoys the process but am never always happy with the result; ie. it’s not moist enough, the cookies aren’t chewy, or the cake is too damn dense. Why oven why must you betray me!?
Over the weekend, I turned to my trusted cookbook (my only cookbook), Bethel’s 150th Anniversary Cookbook 1862-2012.
I didn’t want to leave the comfort of my apartment and go buy ingredients, I wanted to make something simple, easy and of course delicious with things I already had in my cabinet. Bethel’s Cookbook understands me. I opened the book and there it was on page 78…
Mary Fraser writes – These cookies are better known as the belly-button cookies. These were a favorite cookie of our kids and all their Fraser cousins when visiting Gramma Fraser’s house. Some found someone else to eat the raisin part.
1 tsp. vanilla (I have real nice Tahitian vanilla – oooo fancy)
1 cup brown sugar (I didn’t have brown, so I used white cane sugar)
1/2 cup lard (I didn’t have lard, so I used salted butter)
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsps. cream of tartar (no idea what this is, so I just left it out and my cookies turned out great!)
1 tsp. lemon zest (because why not? And I LOVE anything lemon)
1 tbsp. of crushed brown butter brittle from Sugarfina for cookie topping (Can we also talk about how great Sugarfina is, that’s for a whole other blog post.)
Grab a large bowl and cream together vanilla, egg, sugar, and melted butter. Add, flour gradually, lemon zest, baking soda, and salt. Butter pan and set the oven to 350 F. Roll cookie dough into small balls and line them up on baking sheet. Use a fork to press them down and add brown brittle on top. You can make the topping anything you want: chocolate chips, maraschino cherry, raisins, you name it! Bake for 8-10 minutes.