Aptly named cookies melt in your mouth

Recipe Finder

February 26, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

A sugar cookie that melts in your mouth was the request of Janet Snyder of St. Augustine, Fla., who remembers enjoying the cookies 30 years ago when "my Aunt Lucile Russell brought them to us from a bakery in Paulding, Ohio. The bakery would not give out the recipe. Can it be found?" she wrote.

Many recipes arrived that writers thought might approximate the original cookie. "A very, very good recipe," says chef Gilles Syglowski, came from MaryLou Ondeck-Schmidt of Baltimore. She writes that cooking is her hobby and her recipe for "melt-in-your-mouth cookies, from the cookbook 'America's Best Recipes -- A 1989 Hometown Collection,' which was published by Oxmoor House and originally published in 'Good Cooking Cookbook,' United Lutheran Church, Langdon, N.D., is a favorite of many."

Melt-in-your-mouth sugar cookies

Makes 8 dozen

1 cup butter or margarine, softened

1 cup vegetable oil

1 cup sugar

1 cup sifted powdered sugar

2 eggs

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cream of tartar

Heat oven to 350 degrees.

Combine butter, oil and sugars in a large mixing bowl. Beat well at medium speed of the electric mixer. Add eggs, one at a time, beating after each addition; stir in vanilla. Combine flour, soda, salt and cream of tartar in medium mixing bowl and add to creamed mixture, beating well.

Shape dough into 1-inch balls, place on ungreased cookie sheets. Flatten with bottom of a glass dipped in sugar. Bake for 8 to 10 minutes. Cool on wire rack.

Ondeck-Schmidt notes she uses only butter for this recipe.

Vicki Anzmann of Reisterstown had lunch with her mother "in a small restaurant in New Market called Mealey's Tavern. We had the most wonderful crab dip on pita chips, which had cheese on top and was served warm. I would love to have the recipe."

Ned Norris of Picnics Plus, a caterer, sent in a recipe on which he wrote, "I'm sure this recipe is similar to the dip at Mealey's."

Our testers were very impressed with it.

Norris' crab dip

1 pound crab meat, back fin if available

2 (8-ounce packages) cream cheese, softened well

6 ounces sour cream

3 tablespoons mayonnaise

1 tablespoon fresh lemon juice or white wine

1 teaspoon Worcestershire sauce

1/2 teaspoon prepared mustard

1/4 teaspoon Old Bay seasoning

1/4 teaspoon sugar

1/4 cup shredded Cheddar cheese

Heat oven to 325 degrees.

Pick crab meat for any shells. Mix all ingredients together, except crab meat and Cheddar cheese, until smooth. Fold in crab meat. Pour into 1 1/2 quart casserole dish, top with cheese and bake for 25 to 30 minutes or until brown and bubbly. Serve with crackers and/or bread.

Recipe requests

Ron Ormrod of Baltimore wants a Harley's recipe called "a Harley Cue, which was a bar-b-cue sandwich. I remember the Harley nightly jazz programs on the radio. And I also remember the Little Tavern hamburgers, which I always heard were the best cure for and prevention of that hangover that crept up on you after a night of party-going."

Ann Burks of Fayetteville, N.C., wants a recipe for ranger cookies like those once made by Kroger. "My family loves them and now the Kroger store no longer makes them."

Bonnie M. Binebrink of Baltimore wants a recipe for a crab mold. "I have a shrimp mold recipe and would like to serve a crab and shrimp mold as part of a summer lunch."

Lambert Hoodman of Clifton, N.J., writes, "I am requesting a recipe for chicken Murphy."

Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes.

Pub Date: 2/26/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.