A Cookie Tradition CYNTHIA SMITH
A
s I rifled through Mom’s curated treasure trove of recipes as an adult, I discovered a cookie concoction that gave credit to her mother, Elsie Hecht, lovingly nicknamed Nana.
I was curious as to how and why this particular recipe became part of our family legacy. Mom couldn’t recall its origins but had early recollections of helping her mother in the kitchen. Elsie Hecht was well known to her friends as having excellent culinary skills. Mom continued Nana’s annual ritual with us. Indeed, many early memories revolve around joining Mom in our tiny kitchen, gleefully creating, in our eyes, what were beautiful cookies. Each became a masterpiece, although not without many icing mishaps. Confectionary sugar powder haphazardly dusted every surface, rogue sprinkles were discovered long after the project was completed, and many weird color combinations abounded. Life changed; our ritual was put aside, and time spent in the kitchen together dwindled. It was my turn to channel my ‘inner Nana’ by taking on the task of continuing the family tradition. I discovered that the dough was very heavy compared to other recipes, and that magic happens in the overnight refrigeration step! Using Nana’s black-handled rolling pin, I carefully chose the cookie cutter size and shape to maximize the number of cookies per batch. Mom coached my first batch by saying, “One-minute more or less at 400 degrees matters to the texture: soft, crispy or burnt!” After some practice, I perfected the technique, achieving the proper ratio of time and temperature. I also learned that the consistency of the icing ingredients is paramount to the finished product! Made from scratch, this recipe truly has been a labor of love that, after Mom passed away, I wanted to share with others! Like Mom, I did the baking and then began inviting others to assist with decorating. While working at the table, many stories were shared, and new memories were created. Each helper receives a tin of the finished cookies to enjoy. Alas, a new tradition was born! Yes, there are still decorating debacles, but I always receive back an empty container with a smile and an ask to be on the list next time! 20
Elsie Hecht (Nana’s) Cut Out Cookie Recipe • • • • • • • • • • • •
½ c. soft butter 1 C sugar 2 eggs 2 Tbsp. cream or canned milk 1 tsp. choice of flavoring: vanilla, almond, anise or other 2 ½ C sifted flour ½ tsp. salt ¼ tsp baking soda *Chill overnight (4-5 hrs. minimum) in a sealed plastic gallon-sized baggie. Roll out to your desired thickness. Use your favorite cookie cutters. The number of cookies is dependent on size of cutters. Allow for rising. Dough rises minimally during baking. Bake at 400 degrees for 6-8 minutes to desired texture. Recommend parchment paper for easy removal and clean up.
Elsie Hecht (Nana’s) Cookie Icing*
• 1C confectioner’s sugar • ¼ tsp. salt • ½ tsp choice of flavoring to match the cookie dough • 3/4 Tbsp water or 1 Tbsp. canned milk **Icing consistency is thinner than traditional frosting. Tint with food coloring and sprinkles of choice to decorate on cooled cookies.
