Sugar Cookie Comfort

“When nothing else subsists from the past, after the people are dead, after the things are broken and scattered· the smell and taste of things remain poised a long time, like souls bearing resiliently, on tiny and almost impalpable drops of their essence, the immense edifice of memory” -Marcel Proust

Grandma was predictable. When we traveled to her home, she would look out her dining room window watching for our arrival. Once we were spotted, she would rush outside and embrace us in hugs. My siblings and I vied for her attention as we were ushered into the house for dinner. Dinner was delicious comfort food. Swedish meatballs, mashed potatoes, corn, and strawberry banana jello. Dessert always followed. Sugar cookies and Cass-Clay vanilla ice cream.

These foods, especially when combined within one single meal, awaken vivid memories of grandma. Preparing them with my children is a way to introduce and connect her to them. Her sugar cookies are easy to make and difficult to resist. The buttery dough is silky and makes perfectly round cookies every time.

Sugar Cookie Comfort
2 cups butter (room temperature)
1 cup powdered sugar
1 cup granulated sugar
2 eggs
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Cream butter. Add eggs and sugar. Beat well. Add sifted dry ingredients and vanilla. Mix thoroughly. Form into small balls (heaping teaspoonful size). Place on ungreased cookie sheet. Flatten with bottom of a glass dipped in sugar. Dip glass in sugar between each cookie press. Bake for 10 minutes. Makes 5 dozen.

Below is a copy of grandma’s recipe in her own writing. She used 1 cup butter and 1 cup shortening. I prefer butter so in my version of her recipe I skip the shortening and double the butter.

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