Keeping it Simple {Recipe: Butter Cookies}

This is a recipe I came across while thumbing through my mother's old New York Times Cook Book looking for a new cookie to try this holiday season. This caught my attention because the vanilla and orange combination. After making Orange Scones (https://motheralwaystoldme.blogspot.com/2020/03/lets-talk-tea-recipe-tea-scones-with.htm), it's become one one of my favorite flavor combinations. 

While I am all for cookies that are loaded with baking chips and/or filling, sometimes it's nice to have a simple cookie. These are a perfect little cookie that goes well with afternoon tea or for cravings for just a little sweet. 

Butter Cookies

This recipe is adapted from the 1961 New York Times Cook Book by Craig Claiborne. 

1/2 cup butter, at room temperature

1/2 cup sugar

1 egg

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon grated orange rind

1 cup all-purpose flour

Preheat oven 375ºF. Line a cookie sheet with parchment or silicone liner; set aside. Cream together butter and sugar. Add egg, salt, vanilla, and orange rind; mix well. Mix in flour until well combined.  Roll dough by rounded teaspoonful and about 2 inches apart on the prepared cookie sheet. Flattened with a bottom of a cup dipped in sugar or with fingers. Bake for 10 minutes, or until light golden brown around the edges. 

Happy Holidays!

Hidden Treasures {Recipes: Marinara Sauce and Italian Herb Mix}

This is an odd little recipe for Marinara Sauce my mother hand wrote in the back of her 1961 copy of The New York Times Cook Book by Craig Claiborne. I wanted to try it, but didn't hold much hope that I would like it much, it just sounds a bit bland. It turns out I like it a lot and I even find myself craving it. The sauce has a very comforting flavor. So, if you have old cook books, look for handwritten treasures in them!

Marinara Sauce

I used the leftover sauce on top of sourdough pizza crust with a bit more mozzarella and a little grated Parmesan, it was delicious!

1/4 cup butter
2 tablespoons flour
1 cup milk
1 1/2 cups chicken broth
1-8 ounce can tomato sauce
1-2 cup mozzarella cheese, grated (I used 1 cup)

Italian Herb Mix, see below

Melt butter in a 3.5 quart sauté pan or medium size saucepan, whisk in flour and cook for a minute while continually whisking. Slowly whisk in milk and chicken broth. Continue cooking and stirring until sauce starts to thicken, add tomato sauce, Simmer sauce for 15 minutes, then sprinkle with grated mozzarella.  Serve over your favorite pasta or use as a pizza sauce. 

Note: The recipe does not call for salt, chicken broth and tomato sauce has salt in them. I put a little finishing salt on while serving, but it was good without it. 

Italian Herb Mix

This is from my mother's old recipe file. I sprinkled a little on top the pasta when serving and on the pizza before baking. This is optional, the sauce is good without it. I added it more for garnish than flavor, although it is an excellent herb mix for recipes calling for Italian herbs. 

3 tablespoons oregano

1 tablespoon thyme

2 tablespoons each basil, marjoram, parsley

1 tablespoon rosemary

2 small bay leaves*

Stir all of the herbs together, except the bay leaves. Store the herb mixture is a small jar with the 2 whole bay leaves. 

*Note: the original recipe calls for the bay leaves to be crushed. Bay leaves pieces can be sharp and be difficult to swallow, especially for elderly or children, therefore I leave them whole. I put them into the jar and figure some of the flavor diffuse into the mixture. If not, it looks pretty in the jar.

Enjoy!