Family recipe from Richmond bakery - Food & Fitness

Family recipe from Richmond bakery

That version of Brown-Edge Cookies was also in cookbook

Wednesday, Jul 23, 2008 - 12:06 AM

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By JANN MALONE

TIMES-DISPATCH STAFF WRITER

Lauretta Bower of Richmond sent a family recipe for brown-edge cookies in answer to the request from Jane Clark of South Hill.

"My mother's recipe is in the recipe book 'Tuckahoe Tidbits' of the Tuckahoe Woman's Club," Bower said.

"She obtained it from a bakery just below the Boulevard around Grove Avenue sometime in the'40s."

We heard from a couple of other readers, too. Kass May found a recipe in "The Joy of Cooking."

Bill Duncan surfed the Web and came up with a recipe that ran in the Pittsburgh Post-Gazette. He found it on the newspaper's Web site, www.postgazette.com.

"Nabisco used to make these cookies," Duncan said.
Send your recipe requests, answers and your best recipes to Jann Malone at jmalone@timesdispatch.com or P.O. Box 85333, Richmond VA 23293. Please put "Recipe Exchange" in the subject field or on the envelope and include a daytime phone number.

Requests

"Watermelon rind pickles are nice to put up now and give later as small gifts," Debra Artz said. "I have never made them but would love a simple and tried-and-true recipe for them."

"I would love the recipe for a butterscotch pie I enjoyed many, many years ago at a lunch counter of a 5 & 10 store," Ernestine Delaney said. "It had a pudding-like filling with a meringue top."

"I recently ate some homemade marshmallows that were delicious," Margaret Burton wrote. "I was told the secret was the vanilla. Can you find a recipe for marshmallows?"

Brown-Edge Cookies

Makes 2 dozen

½ cup butter, softened

½ cup granulated sugar

1 egg

Pinch of salt

1 teaspoon vanilla

¾ cup all-purpose flour

Pecans for garnish (optional)

Preheat oven to 375°.

Beat butter and sugar until light and fluffy. Stir in egg, salt and vanilla. Stir in flour.

Drop about 1 inch apart by teaspoonfuls on a cookie sheet. Top with pecans if using.

Bake 8-10 minutes. Watch carefully near the end of baking time so they don't get too brown on the edges or bottom. Loosen immediately after removing from the oven. -- Tuckahoe Woman's Club's "Tuckahoe Tidbits"

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