Grandma Sylvia’s Salt Butter Cookie

Another guest post! This time by my 12 year old daughter!  Well, I’m still blogging, but she made the recipe, so does that still count as a guest post??   Today’s recipe is from a cookbook America’s Best Lost Recipes; it has a splash of whiskey in this chocolate filled butter cookies (I know, 12 year old and whiskey don’t mix, but she wanted to bake these and didn’t see any harm in it).

salt butter cookies

Makes about 36 cookies:

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon whiskey

1 cup (2 sticks) salted butter, room temperature

2/3 cup granulated sugar

2 1/4 cups all-purpose flour


1 ounce unsweetened chocolate

1/4 cup water

2 cups confectioners’ sugar

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, whisk together the egg yolks, vanilla and whiskey and set aside.

In a mixing bowl, cream the butter and sugar together until fluffy. Beat in the yolk mixture. Add the flour and beat until incorporated. Shape the dough into 3/4-inch balls and place 1 inch apart on the cookie sheet. Bake until lightly browned around the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.

When the cookies are cool, in a microwave-safe bowl or on the stovetop, heat the chocolate and water together, stirring occasionally, until completely smooth. Remove from heat. Stir in the confectioners’ sugar until smooth.

Spread 1 teaspoon of filling on one cookie and top with another cookie, pressing them together. Repeat with remaining cookies. Let the filling set until hardened, about 20 minutes, before serving.

Note:  Using a teaspoon to make balls seemed very effective (I think my daughter made little more than 72 cookies, which easily became 36 sandwiched cookies).  Also, we had a little difficulty with the filling being runny, but chilling the filling inside the refrigerator helped it to firm up.

My opinion:  First of all, I do have to say my daughter enjoyed baking these delicious morsels, but for goodness sake!  she talked and talked throughout this baking process!  Anyway, these cookies reminded me of the cross between French butter cookies and shortbread – I personally liked them without the filling, but my children liked the filling (go figure!).

Oatmeal Raisin Cookie Coffee Cake

Ok, say “Oatmeal Raisin Cookie Coffee Cake” 3 times!!  Even though it’s not quite a tongue twister I just wish there’s a shorter name for this. 
I have been a bit preoccupied lately with different things going on so I haven’t had a time nor the desire to make new food.  However, I saw that my sister-in-law made this delicious looking cake on her Facebook and I decided to make one too.  I didn’t have any afternoon snack food for my children so I thought this would be perfect.  Also, my husband loves oatmeal raisin cookies, so I wanted to see what he thought about this cake.   The recipe came from here.


Serves : 10

2 cups all purpose flour
2/3 cup quick cooking oats
2 teaspoon  baking powder
1/2 teaspoon  salt
1 1/4 cups sugar
1/2 cup butter, room temperature
2 large eggs
1 cup buttermilk
1 teaspoon  vanilla extract

1/4 cup flour
1 cup brown sugar
1/4 cup butter
1 1/2 teaspoon  ground cinnamon
2/3 cup raisins
1/3 cup toasted pecans, chopped

Preheat the oven to 350F.
In a medium mixing bowl, whisk together flour, quick cooking oatmeal, baking powder and salt.
In a large mixing bowl, cream together butter and sugar until light. Beat in eggs one at a time. Blend in 1/3 of the flour mixture, followed by half of the buttermilk and the vanilla. Then, blend in add half of the remaining flour, the rest of the buttermilk, and finally the last of the flour. Set aside to prepare topping.

For the topping, combine flour, brown sugar and cinnamon in a medium mixing bowl and stir well. Rub butter into the mixture with your fingertips (or by pulsing a a food processor) until mixture resembles coarse sand.

Pour half of the batter into a 9-inch springform pan. Top with half of the topping mixture. Evenly sprinkle raisins and pecans in a single layer. Pour remaining batter on top and spread carefully to the sides of the pan. Sprinkle all remaining topping over the batter.
Bake in a 9-inch round springform pan
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool on a wire rack until it is room temperature before running a knife around the edge and removing the springform. Store in an airtight container.


My opinion:

This is Oatmeal Raisin Cookie sans the chewiness!  I was a bit too eager and didn’t allow the cake to cool down completely.  It was still slightly warm when I sliced into it so I didn’t get a clean slice.   It was really buttery (from the cake and the filling/topping) so this is what I will do next time I make this cake:

1.  Reduce the butter amount in the cake from 1/2 cup (which is 2 sticks) to maybe 1-1/2 sticks or even 1 stick (1/4 cup). 

2.  Reduce the sugar in the cake from 1-1/4 cups to 3/4 cup. 

3.  I did not add the nuts in my cake (since one of my daughter has nut allergy), but I liked the taste without the nuts. 

Other than the above changes, this cake is one rich delicious cake!!  After I make the above changes I think I can eat this cake with less guilt – yeah, right!