Sometimes when you’ve been cooped up too long because of winter storms, your memory drifts beyond the snow drifts. You remember your mother and the aroma of fresh baked cookies. It happened this week to little Stevie Shoemaker out on the Illinois prairie.
My mother’s oatmeal lacy cookies
Mash flat with back of small teaspoon
each dab of dough. Cook for eight or
ten minutes at 350. Then
remove from oven, wait for four
long minutes till you slide a wide
steel spatula under each thin
(one rolled oat thick) cookie. Held
together by white/brown sugar,
one egg, one tablespoon of flour,
two sticks (one cup) of real butter,
when cooled are crisp but chewy, brown
around the edges: will not last an hour.
– Steve Shoemaker, Urbana, IL