The Suitcase Lady


May 19, 2020, 8:53 pm

When it comes to cookies, I’m having a distinct feeling of deja vu. Life often tends to go in circles.

I stayed at home with our two children until the oldest was in kindergarten and the youngest turned three.  Then he and I set off to the same preschool; he as a student and I as the school’s art teacher. Altogether, I spent six years as a stay-at-home mom, and I’ve never regretted delaying the start of my teaching career. Our days were busy, happy and filled with small routines.

Cookie day, for instance, was Tuesday. Every week I would make a big batch of “lunchbox” cookies. That adjective was to distinguish them from Christmas cookies, the fancy ones that were only baked for the holidays. We would rotate among peanut butter, chocolate chip, oatmeal raisin, snickerdoodles and their ilk.

And every Tuesday I would remind everyone that no more cookies would be baked until the next Tuesday, in other words, pace yourself. Yes, I was one of those mean moms. To this day, neither of our children have to wince when they get on a scale.

When the news of the virus struck in March, I found myself to be just like a stay-at-home mom…only the children were missing. Once again, I have the gift of time, and cookie day has returned. It is still only once a week, but not on any set day. And I still make simple lunchbox cookies even though we never eat them after lunch but only for dessert at night.

So if you also have been given that precious gift of more time, here is one of my favorite recipes. You can’t go wrong with a recipe from the 1959 Electric Company Cookie Book. It’s described as a refrigerator cookie, but after wrapping the bars of dough in foil or plastic wrap. I put them in the freezer to chill down. Just slice and bake as needed for cookie comfort.

Butterscotch Snaps

1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon ginger
1/2 cup finely chopped pecans, almonds or walnuts
Cream butter. Add sugar. Cream well.
Add egg and vanilla.
Add flour, salt, baking powder and ginger.
Add chopped nuts.
Shape dough into two rolls or bars. Chill or freeze before cutting in slices.
Bake at 375 degrees about 10 minutes.

3 Comments for this entry

  • Claudia Backus

    This week I will bake Healing Cookies, a recipe from the 1998 70th anniversary edition of the Cookie Book.

  • Mary

    Hi Claudia…..I do not have that edition of those wonderful cookbooks. What type of cookie is that?
    I have so many happy memories of working with you. Hope you are having many new adventures now!

  • Elizabeth Levins

    YUM. I’ve been baking too, but only “new recipes.” Maybe I’ll try these, although I’m on a little break now as I am spending more time in the garden. Also, a bit of weight gain has me off baking.