Style :: Food/Drink

Baking Tom Thumb Cookies with Kim Alter

Friday Dec 17, 2010
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Kim Alter, executive chef at the highly anticipated Plate Shop (Sausalito) opening in January, used to bake these cookies every Christmas with her grandmother. The recipe is from her great-grandmother, who worked in a Polish butcher shop in the Midwest.

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My Great Grandma’s Tom Thumb Cookies


Makes 12 cookies

1/2 cup spry or Crisco (vegetable shortening)
1/2 tsp. salt
1/2 cup brown sugar
1 cup flour
1 cup brown sugar
2 eggs
2 tablespoons flour
1 1/2 cup coconut
1 cup nuts
1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt
Powder sugar

Preheat oven to 325˚F.
Combine spry and salt in large mixer bowl. Add ½ cup brown sugar and cream well. Add 1 cup flour and mix to combine. Spread in 8 " x 12" greased pan. Bake for 15 minutes. In mixer bowl combine remaining brown sugar, vanilla and eggs. Beat until thick and foamy. Add 2 tablespoons flour, baking powder, salt, coconut and nuts. Spread over baked cookie base. Bake for 20 minutes. Cool and cut into squares. Sprinkle with powder sugar.

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Reprinted courtesy of Andrew Freeman & Co.

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