I found this cookie recipe in an advertising flyer called the Jewish Connection. The column was called, “Hello Ladies! Let’s Bake Cookies.” The author is listed as just Faigie, but an advertisement below mentions Faigie Nissenbaum. Same Faigie? Maybe.
Anyway, she says that she developed the recipe to recreate a childhood favorite made by her friend Yogi’s mom. Warm from the oven, the cookies are slightly cakey, with a lemony tang. When cool, the cookies are crisp, with a slight chewiness.
The original instructions call for sprinkling the cookies with sugar, but I mixed things up by sprinkling some with poppy seeds and some with colored sprinkles. Next time, I would try cinnamon sugar for a snickerdoodle effect.
What I especially like about the cookie is that it calls for oil instead of margarine or butter.
The cookies are slightly too sweet for my taste. I would reduce the sugar to 1 1/2 cups or maybe even less, maybe as little as 2/3 of a cup. The recipe is very similar to Aunt Ida’s Poppy Seed Cookies, from Heirloom Cooking with the Brass Sisters, except that the poppy seed cookie recipe calls for 1 cup of sugar to 3 cups of flour. That means that a mere 2/3 of a cup of sugar would work with the 2 cups of flour called for in the recipe below.
Also, I prefer a smaller cookie. Next time, I would make them about half the size. Using part whole wheat flour would also be an interesting experiment.
Faigie’s Version of Yogi’s Mom’s Sugar Cookies
Mix together the following dry ingredients in a small bowl:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
In another bowl, mix together the following ingredients:
2/3 cup oil
2 tps. vanilla
1 tsp. lemon rind (I just zested one lemon)
1 3/4 cups sugar
Add the flour mixture to the egg/sugar mixture. Refrigerate the dough for an hour.
Preheat the oven to 400 degrees. Use a 2 tsp. ice cream scoop to portion out blobs of dough on parchment lined sheets. You should get about 3 dozen. Put no more than a dozen cookies per sheet because the cookies will spread. Sprinkle the cookies with sugar (or sprinkles or poppy seeds) and press down with your fingers or a greased glass to flatten. Bake the cookies for seven minutes, or until the edges of the cookies are lightly browned.
Oh yeah, I also made Bubbie’s Chocolate Cake from The Munchies Eatbook (Alice and Elliot Hess, 1973). It was ok. It’s chocolate-ey-ness (a real word? probably not) was slightly muted. A tiny bit on the dry side and not so sweet. Bubbie must have liked a very plain chocolate cake. Nice texture, though. Maybe I need to add the glaze from the recipe.