I was born in Los Angeles, raised as a baker’s daughter who grew up eating ground beef drowned in Campbell’s Cream of Mushroom soup, boiled squash topped with mayonnaise, Vienna Sausages marinated in soy sauce, six-layer Dobash cakes, fresh raised doughnuts, and egg bread. I do love everything about food – eating it, cooking it, smelling it, feeling it, shopping for it, writing about it, even sometimes successfully growing it. Currently, I live by the beach in a little cottage in San Francisco where I try to do all of the above. The written words on g-fork are my adventures in food.
I grew up in L.A. and the best sweets came from Grace’s.
The item I loved most were the butter cookies. Tender, not too sweet, with a drop of raspberry jam or chocolate frosting in the center or with a candied cherry in the center or sprinkled with multi-colored nonpareils or dipped in chocolate. I have never found a bakery that made them as tender and delicious. The ones now days are either rock hard (you could drop them from a second story window and they wouldn’t break) or too sweet.
Do you have the recipe for them (or one that you’d recommend as a close approximation)?
Thanks so much!
thanks for the kind note! I will pass it on to my dad. the next time I’m in LA, I’ll look through his recipe books to see if he still has the one for the butter cookies. unfortunately, most of his recipes are for mass amounts (24 lbs of eggs, 40 lbs of butter, etc.). I’ll let you know!
Thanks so much for checking. I’d even go for (as my sister says) a magoomba sized recipe. (I’d love the recipe for the raspberry jam and the chocolate frosting centers too, if your father made those rather than purchasing them.) Thanks again!