Oh, I'm sooo excited to share about the wonderful day Ihad with my Mom yesterday, I'm shaking inside! My
family has been bugging me for a long time that I NEED
to learn how to make Oma's chocolate cookies and
perishky! I bake pretty well anything else, but I've played
ignorance with some of her specialties because I just want
to enjoy them when she makes them.
It was so cute how she was almost giddy about me taking
pictures of her while she was doing what she knows how
to do best! Now, I'll post the cookies first. I'm excited to
have figured out how to do these collages (from Lovella's
tutorial) to save picture space and I hope they make sense.
The Perishky are coming later . . . I do need to get away
from this computer for a while and do life as well . . .
Oh, and these cookies are the best cookies to take camping
because they keep so well. Good Luck and don't be afraid
to ask questions because I may have missed something.
Ingredients:
1 cup butter
1 cup sugar
1 cup honey
1 egg yolk
5 cups flour
1 1/2 tsp baking powder
1 tsp soda
½ cup cocoa
½ cup milk
½ cup whipping cream
Mix butter and sugar, stir in yolk and then honey well.
Add combined dry ingredients alternately
with milk and cream. Refrigerate overnite.
Roll pieces of dough into long 1 1/2 inch thickrolls and slice (approx 1 inch slices).
Form into balls and bake at 375F about 12 -15 min.
Cool. Frost with sugar glaze.
Sugar glaze:Beat 1 egg white and set aside.
Bring to boil 1 cup sugar and 1/4 cup water;
cook on med heat about 3-4 min until
“slimy looking” or syrupy.
Pour syrup into beaten egg white, while beating,
and continue beating for a few minutes, until you
can form stiff peaks.
Scoop some glaze up with your hands and coat
each cookie, first bottom and then top.
(If glaze is cooked too little it will be very easy
to coat, but harder to dry.
If glaze is cooked too long, it dries quickly and
doesn’t go on as smooth. It helps to wet your hands)
Place on waxed paper until glaze dries. Store in
ice cream bucket in cool place or freeze.
Yield: 6 doz.
Pour syrup into beaten egg white, while beating,
and continue beating for a few minutes, until you
can form stiff peaks.
Scoop some glaze up with your hands and coateach cookie, first bottom and then top.
(If glaze is cooked too little it will be very easy
to coat, but harder to dry.
If glaze is cooked too long, it dries quickly and
doesn’t go on as smooth. It helps to wet your hands)
Place on waxed paper until glaze dries. Store in
ice cream bucket in cool place or freeze.
Yield: 6 doz.
(My mom adapted this recipe from the Mennonite
Treasury Cookbook, (1962) page 171)
Oh Anneliese. . it was so nice to have a glimpse of your mom. I haven't seen her for so long. .She hasn't changed at all since we sang in the choir together. .
ReplyDeleteOh and tell her thankyou for sharing this recipe. I think we may be at a new milestone where the recipes that have been special for our own familes are shared so they won't be lost and forgotten.
My dream for this blog is coming true. Thank you so much for this wonderful tutorial .. oh and your collage is wonderful.. I give you an A plus.
wonderful...again...this brings back so many memories. Thanks Anneliese.
ReplyDeleteThank you for the post Anneliese... nice to see pictures of your mom making those 'special' cookies we have all enjoyed over the years at B&M's. She did give me the recipe years ago, but I've only attempted them once. Great pictorial :) Well done! Say 'hi' from us Manitoba Thiessens. Oh, I am so hungry for a cookie right now!!
ReplyDeletethis is good mother daughter project.........i am so glad that we can document these family treasures.
ReplyDeleteI LOVE these cookies, but have never attempted them myself either. It's been a LONG time, but I have memories of my Mom icing those cookies with her hands & thinking how weird :) Mom's had a spice in them as well. Thanks for sharing.
ReplyDeleteVange
This comment has been removed by a blog administrator.
ReplyDeleteWhen I first saw these, I thought, "Moon Pies." Beautiful cookies and I'm sure they are delish too. The one tip I loved was to roll out the dough and cut into 1" slices and THEN roll into balls. I always just "wing it" when it comes to cookie balls and so they aren't as perfect.
ReplyDeleteI can't wait to try this recipe.
Loved your mom smiling as she baked.
Jody
I stumbled onto your blog and found it very interesting. I am of Mennonite background and cook some of the same meals you have here. Will be checking back quite often. My daughter has a cooking blog called http://thebakingbeauties.blogspot.com/ I help her out with some of my cooking. Good job..keep it up.
ReplyDeleteHooray Mom & Oma!!! These cookies look DELICIOUS...can you send me some? =)
ReplyDeleteOh yummy yummy....Anneliese you are so productive.
ReplyDeleteJust to add to your load a little invitation..
I am inviting you to participate in a meme @
http://five-minutes-of-fame.blogspot.com/
originally from:
http://the160acrewoods.wordpress.com/
How do I print just the recipe part without all the comments
ReplyDeleteHello. .annonymus. . whoever you are ..
ReplyDeleteI'm sorry that I haven't yet figured out how to print the recipes without the comments. . the comments generally add 1 page to your printing. .
the other option is to copy and paste yourself and then print. . however if your time is more valuable than 1 sheet of paper .. print away. . and enjoy the comments that go with it.
The nice thing about the comments is that they often offer additional hints of how to prepare the dish from seasoned cooks. .
enjoy!!
thanks Lovella, for the answer, I'll just print away, since there is no way I will figure out how to copy and paste, i was just wondering, so enjoying this recipe blog, thanks again
ReplyDeleteWay to go Anneliese. That's an excellent blog and it looks like you are enjoying Lovella's tutorials. WOW
ReplyDeleteYou are so lucky to have your Mom.
It always renews an ache in my heart.
Oh I LOVE those cookies! One of my great memories of staying with Bob & Monika when I was 10.
ReplyDeleteHi, I am a new reader of this blog and I think that it is the best blog ever. I am Annelieses cousin from Winnipeg and I have always wanted this recipe. When we would come to B.C. she would always have them for us to eat and we could never get enough of them. Her Mom would always give us a pail full of these wonderful cookies for our travels back home. I will make them now and I will always be reminded of Anneliese and her mom for sharing this recipe with all of us.
ReplyDeleteThanks to the both of you with much love. Alvina
Oh I love those cookies too! My grandma Janzen makes them as well, and someday I too will attempt them.
ReplyDeletei remember you always brought these cookies to lake chelan and i ADORED them... i would sneak them from your trailer if i knew where you kept them! i can't wait to make these... i 'm lazy when it comes to icing though so they might just be made without!
ReplyDeleteHow special to see Mom & Oma posting! Everyone loves these cookies. Oma even made them in my kitchen here in Indonesia!
ReplyDeleteI remember my Oma icing cookies similar to these, but they weren't chocolate. We called them Honig Pletzien, and some were filled with plum jam and formed into football kind of oblongs, the plain ones were left round. Does anyone else remember something like this? I think I'll try this recipe w/o the cocoa and I bet the result will be what I remember since they have honey in them. Thank you for this recipe and the photo---brought back such a nice memory.
ReplyDeleteAngAK - I know which ones you mean. My Mom makes them as well ... the oblong ones with the plum jam as well as the round ones. I think the oblong ones have syrup in them and the round ones honey. It's the same glaze on them that keeps the flavor in and keeps them moist. I will have to get together with her again to do some more baking... and writing down the recipes. Thank you for the reminder.
ReplyDeleteAnneliese, I would dearly love for you to post this variation. Sadly, I don't know where Mom's or Oma's recipe notebooks ended up. I have a few handwritten recipes, but not these. I'm not sure which spices were in these.
ReplyDeleteI hadn't checked out your recipes for a long time. Came across this and just had to check. It is a wonderful tutorial and I shall be making some this week. I pulled out my well worn Treasury which I received in 1962 or 3. Any wonderful baking always makes me remember either my Grandmother or more particularly my Aunt Helen. Her cookies, etc always just melted in your mouth. Another Manitoban here.
ReplyDelete