My favorite cookbook, and my mom’s too, is an old cookbook from mom’s childhood church in Long Prairie, Minnesota. The cover of ‘my copy’ has long since disappeared but from the inside passage I know this copy is a duplicate of an original published in 1967. I borrowed it from my mom; it contains two of my favorite childhood recipes – sugar cookies and chocolate marshmallow cookies.
I love this cookbook, as evident by the stains on the pages, since it is a church cookbook all the recipes were submitted by church members. Therefore all the recipes are tried and true family recipes. Plus since the recipes are from the late 60’s all the baking recipes – cakes, muffins, and cookies – are made from scratch. The recipes are based on nothing but butter, sugar, and flour; no commercially made mixes – all the easier to make a recipe gluten-free.
What I love the most about the cookbook is my mom notes. Several recipes have been marked in her distinctive cursive hand writing. The chocolate-marshmallow cookies are one such recipes. The odd thing is I never remember my mom actually making these cookies when I was young. The first type I remember having these cookies when I was maybe 8 or 10. I went looking through the cookbook for cookies to make, I choose to make these cookies because mom had labeled them as ‘Good.’
P.S. Mom, I really did intend to return your cookbook. I did honestly forget the cookbook when I returned to Minnesota. I did leave the cookbook out in the guest bedroom for you to take home with you when you visited us in Seattle. Unfortunately, you left the cookbook here in Seattle. Now that time has passed and you have not asked for your cookbook’s return; I’m assuming that after reading this if you don’t ask for the cookbook back your OK with me keeping ‘my cookbook.
- 11.3 oz (2 2/3 cups) almond-coconut flour
- 1.5 oz (1/2 cup) cocoa powder, sifted
- 2 tablespoons flaxseed meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4.0 oz (1/2 cup) unsalted butter
- 0.9 oz (2 tablespoons) shortening
- 7.0 oz (1 cup) granulated sugar
- 1 teaspoon molasses
- 2 eggs
- 2 teaspoons vanilla
- Miniature marshmallows, about 1 cup
- Granulated sugar, for rolling cookies
In a bowl, whisk together the almond-coconut flour, cocoa powder, flaxseed meal, baking soda and powder, and salt. Set aside.
In another bowl, cream together the sugar, molasses, butter, and shortening until light and fluffy. Add each egg, one at a time, beating well after each addition. Add vanilla extract and mix to combine. Add the almond-coconut blend and mix to combine,
Shape about a tablespoon of dough around a marshmallow; roll the dough into a ball so the marshmallow is completely sealed in the dough. Roll the dough in granulated sugar. Place dough on a parchment lined baking sheet. Bake cookies for approximately 8 minutes until the cookies begin to crack and the surface of the dough looks dry. Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to a cooling rack.