Meg Makes | Cookies from a longtime school chef

Meg Makes | Cookies from a longtime school chef

Today's recipe comes from LuAnn O'Connor, a family friend of my dad's.

Her mom, Elaine Schmidt of Buckley, was the cook at St. John Lutheran School for more than 30 years. Elaine is famous for her cinnamon rolls and doughnuts.

"Her baking, cooking and canning gave our house such a feeling of warmth and security," O'Connor told me.

Schmidt would always bake cookies for travelers, "for visiting relatives as they went on their way, for us kids when the holidays were over and we had to catch the Greyhound or head back to college," O'Connor said. "That packing up of a little spice and warmth prolonged the embrace of family."

O'Connor shared her mom's recipe for Molasses Crinkles.


6 tablespoons butter or margarine

1 cup brown sugar, packed

1 egg

1/4 cup of dark molasses

2 1/4 cups all-purpose flour

2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon ginger

Heat oven to 375 degrees.

Cream butter and sugar together with a mixer. Add egg and molasses, mixing on medium speed.

In a separate bowl, stir together dry ingredients. Add to the wet mixture. Refrigerate for 30 minutes.

Form 1 1/4-inch balls, roll in sugar and place on greased cookie sheet.

Bake for 10-12 minutes.

Meg Dickinson is a local communications professional who spends many waking hours daydreaming about food. To submit a recipe, email

Sections (1):Living
Topics (2):Food, People