“Home, let me go home. Home is wherever I’m with you.”
-Edward Sharpe & The Magnetic Zeros [song]
After three flights and not enough morning coffee, I arrived at Traverse City’s tiny little airport. Greeted by the pristine carpets and silence of a small-town airport at night, I walked through the baggage claim to be greeted by three lovely faces and big bear hugs. I love the city, love my friends there, the fact that you can go out after 9 and not worry about if anywhere will be open, the diversity, my church there, being able to walk places…. and it goes on. There is something about little Petoskey that has my heart, though. The wide open lakefront, the people who I’ve grown up with, the square little home on surrounded by pine trees, mama’s gardens and the boys’ dirt bike tracks. It’s home.
Part of coming home means time spent in the kitchen with mom. Last week we decided to tackle the impossible: Recreating my Aunt Eva’s phenomenal sugar cookies. I do not use the word “phenomenal” lightly here. They are tender and buttery, melt in your mouth and above all some of the most beautiful creations you’ve seen. Mom has attempted to make them in the past, with no great success. We aren’t sure if she just gives us a bum recipe from the back of Better Homes and Gardens or if we just don’t have the special Aunt Eva touch that makes these cookies famous throughout the Midwest.
After following the recipe to the last teaspoon, ours turned out surprisingly tasty. Still not on par with an original Eva Cookie, but awfully tasty. You can give them a try at home, or order a custom made batch directly from the source! Visit the website for contact information!
Aunt Eva’s Sugar Cookies
Not adapted, but carefully copied with much love from Harbor House website.
- 2 c. (4 sticks) butter, softened
- 1 1/2 c. sugar
- 1 tsp. clear vanilla extract
- 2 eggs
- 5 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla, scrap bowl as needed. Combine dry ingredients and gradually add to creamed
ingredients…mix well. Divide dough into fourths, flatten and wrap quarters with wax paper and seal in plastic. Refrigerate for at least 1 hour before cutting into shapes.
Let dough soften a little for easier handling. Roll out dough on a floured surface to approx. 1/4″ thickness. Cut into desired shapes. Place on parchment lined cookie sheet and bake @ 375 for 6-8 minutes or until lightly browned. Cool on wire racks. When cool, glaze with frosting of powdered sugar, half & half, almond extract and clear vanilla, whisked to a spreadable consistency.