Monday, May 27, 2013

Washington Square Cookies

the wind does make cookie consumption somewhat
difficult for the uninitiated

I have so many wonderful memories of our years in Chicago.  We had great friends, hung out with my brother and his family, enjoyed spectacular fireworks with the kids, danced till sunrise in Greek Town with Yannis and had some of the best cookies ever at a lovely Greek restaurant.  I'm going to make a batch before it gets too hot to be baking. These freeze well and are absolutely the perfect thing to serve with sherbet, ice cream, pudding or yogurt on a hot summer night. They have the consistency of short bread and are crunchy to boot.  If you haven't been to Washington Square, you can make their famous cookies and serve up a bit of the WIndy City in your corner of the world.

Washington Square Cookies

1 cup butter, softened
1 cup powdered sugar
2 teas. vanilla
Cream butter and sugar till fluffy;add vanilla.

Sift together-
1 1/2 cups flour
1/2 teas. baking soda
1/2 teas. salt

stir flour mixture into sugar  mixture, add 1 cup oatmeal; blend thoroughly.  Chill for one hour and then shape into a roll. Chill again for an hour, slice into thin cookies.  Bake at 325F./165C. for 20-25 minutes.

1 comment:

  1. This sounds soooooo good! Also, the place-name associations (the social world embodied by the term Washington Square): the personal, literary and artistic affiliations should add to the taste, the piquancy of the natural flavors, the aroma while baking. This recipe reminds me of Marcel Proust's descriptions of the "petite madeleine's" his fictional character (a.k.a. Marcel) described dipping in tea at his grandmother's home in the north of France when he was a child in the series of novels titled collectively in English: "In Search of Lost Time" (a.k.a. "Remembrance of Things Past").