These were a favorite of owner Mabel Wilcox. They are served in the plantation kitchen with Grove Farm Mint Iced Tea. The tea's proportion: 2 cups minted water (pour boiling water over mint and allow to steep for about an hour, then strain), 4 cups tap water and 4 tablespoons Lipton Iced Tea Mix.
1/2 cup butter
2 cups raw sugar (see note)
2 beaten eggs
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
Mix ingredients together and roll into a cylinder about the size of a quarter in wax paper. Chill in refrigerator for about an hour or freeze for future use.
When ready to bake, grease a cookie sheet and place thinly sliced cookie dough about 1 inch apart for baking.
Bake 20 to 25 minutes in a 325- to 350-degree oven. Cookies will appear very lightly browned when done. (Ours took 15 minutes. They emerge soft from the oven, crisp when cooled.) Remove from cookie sheet immediately.
Notes: Your cookies will be good, but not quite like those baked in the wood stove.
You can purchase raw sugar in most health food stores in the mainland states. Do not use regular brown or dark brown sugar -- it's the coarse raw sugar that gives the cookies their special taste. (We used mostly Maui Brand Premium Washed Raw Sugar, plus enough Sugar in the Raw, described as "Turbinado Sugar from Hawaii," to complete the requisite 2 cups; this was purchased at Giant Eagle. GNC also sells raw sugar, but it wasn't as coarse.)
Sunday, March 31, 2002
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