In 1979 my mother and I used to bake cookies together from a book called The Cookie Book, by Eva Moore, Illustrations by Talivaldis Stubis. The book is designed for children to make cookies with an adult. I came across this book and am now using it with my children 30 years later. Each month has a specific cookie assigned to it. For the month of June is the Tiny timmies recipe. Yesterday, the children and I make these delicious cookies. I think Lew was happy to have cookies when he arrived home from work.
The recipe is as follows:
1 sm. can crushed pineapple (9oz)
1/2 c. softened butter
1c. light brown sugar
1 egg
2 c. flour
2t. baking powder
1/2 t. salt
1- 6oz package butterscotch bits
3 oz. chopped nuts
Preheat oven to 375.
1. Get a small bowl and a stainer. Open the can of pineapple and dump the pineapple into the stainer. Let the syrup drip into the bowl. Set aside.
2. Get a large mixing bowl and measure the soft butter into it.
3. Pack the brown sugar into a measuring cup and pour it over the butter. Cream the butter and the sugar together.
4. Now get a cup. Break the egg into the cup and then pour it into the mixing bowl with the creamed mixture.
5. Measure out 3 T. of the pineapple syrup and pour it over the egg. Beat everything together with a mixing spoon. Beat it well. Do not leave any lumps of sugar in the batter. Set the mixing bowl aside.
6. Measure the flour, the baking powder and the salt into a sifter. Sift them into a bowl.
7. Add the sifted ingredients to the egg mixture. Stir slowly. Stir until the white flour is all mixed into the batter.
8. Dump in the crushed pineapple, the butterscotch bits, and the nuts. Stir it all into the batter.
Shape and bake the cookies. Use an "eating" teaspoon. One full teaspoon of batter makes one cookie.
Put a candied cherry in the center for decoration.
Cook 10-12 min.
Try this recipe out with your children and let me know what you think!
