Great Grandma Jones' Cookies


Adena Mooers of Bellingham says her great-grandma Jones lived in Happy Valley near Donavon Rock before it was removed for the freeway.

"She had a flour barrel and cooked on a wood stove," Adena says. "This was her best cookie recipe. My mom, Alcina Stensland, received the recipe from her and changed some of the vague language into more modern terms.

"It is a simple rolled cookie that tastes really good. I always thought they had orange zest in them until I actually used the recipe. I enjoy cutting the cookies out with my great- grandma's round scalloped cookie cutter. Be sure to put the raisin on top as it adds to the flavor!"

Adena says these keep well, freeze well and stay crispy in a sealed container.



2/3 cup shortening

1 cup dark brown sugar, firmly packed

1 teaspoon salt

1 teaspoon nutmeg

1 egg

3 tablespoons buttermilk

1 teaspoon vanilla

21/4 cups sifted flour

11/4 teaspoons baking powder

1/2 teaspoon baking soda



Cream shortening, sugar, salt and nutmeg.

Add buttermilk, egg and vanilla and beat until fluffy.

Measure sifted flour, and then sift it with the soda and baking powder into a separate bowl.

Add the dry ingredients to the first bowl in halves until well mixed.

Refrigerate for an hour, then roll 1/4-inch thick on a floured counter and cut with cookie cutters.

Place a raisin in the center of each and bake on a greased cookie sheet at 375 degrees for about 12 minutes.

Cool on racks or on paper.

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