by Amy Wilber

Created on: February 18, 2009   Last Updated: February 20, 2009

My late grandmother on my maternal side always cooked homemade meals in her kitchen as far back as I can remember and she was always collecting the best recipes she could find. It did not matter if they came from the back of boxes or from word of mouth from people she knew. Even if the recipe was not up to her standards she would note on the recipe card that it was not very good or the best way to introduce the dish.

Fortunately, this recipe received a good rating by her and our family. She was a woman from the south and naturally the food she made and the recipes she collected had a southern touch that was different and new. Even though we would not always love her recipes there was a sure bet that we were going to try it just to see what it would taste like.

It was after she passed away that my family discovered the few homemade assembly of cookbooks and recipe cards that she had put together and this recipe carries her namesake.

We would sometimes go to Missouri where she was from for her family reunion and this recipe was bound to appear one year or another along with the classic hush puppiess including and fried chicken among others.

In a way, remembering this recipe brings me back to memories of her. This simple and easy to make recipe is one that we have shared in my family and a hope that it will be passed among yours.

Jackson Cookies

Ingredients:

1 cups sugar

1 cup butter

3 eggs, beaten

1/4 cup milk

1/4 teaspoon baking soda

A pinch of salt

2 cups flour

1 teaspoon cinnamon

1 cup raisins

Directions:

In a large bowl, cream the butter and sugar together. Beat eggs in a smaller bowl and add to the mixture. Stir in milk, baking soda and salt. Sift flour and cinnamon together and add to the mixture. Add the raisins to the mixture and stir everything together.

Spread the mixture into a shallow pan and bake in the oven for ten to twelve minutes at 375 degrees.

Remove dessert from oven and cut into squares.

Learn more about this author, Amy Wilber.
Click here to send this author comments or questions.