If you have/had a loving grandma who has made cookies for you, count yourself blessed. I’ve come to realize not everyone has that blessing in their lives.
I was lucky enough to have three loving grandparents in my life— Dad’s mom and Mom’s parents (above).
I loved them all. I especially have good memories of the love Grandma Archbold (Mom’s mom shown above) showed to us each time we visited. We lived the next town over so there were frequent visits.
In good weather she stood outside to greet us as we pulled up, always with a big smile on her face. It was as though she couldn’t wait to see us! The feeling was mutual.
She often made Sugar Cookies. I loved that memory so much that I featured Sugar Cookies in my first post for Vintage Eats.
That particular recipe is from ‘Betty Crocker’s Picture Cook Book’ (1950) because I didn’t have recipes from Grandma Archbold at that time.
This past winter that changed when I found a packet of recipes Mom wrote several years ago of her favorites, as well as some from both grandmas, aunts, friends. I love them all!
Mom was a fabulous cook.
Here are other recipes of hers that I’ve posted:
Everything she made was delicious! She obviously got that from her mother because Grandma’s kitchen always had good smells and results from her cooking!
Grandma’s 130th birthday would have been yesterday. To honor her memory I made one of her cookie recipes.
She didn’t influence me to cook as much as being a loving presence in my life. We went there often to visit and ate meals served at her loooong table covered with food. Her kitchen was tiny, but aunts, cousins and Mom worked around each other in camaraderie.
These Butterscotch Cookies may not knock your socks off with chocolate chips or sprinkles or other fancies. Instead, they have just the right amount of softness with gentle flavor and chewy goodness.
I figure Grandma made them often during the 1930s when sugar and flour supplies were limited. This was the period commonly called The Great Depression.
From the studies I’ve done this decade was a very difficult time. I can’t imagine experiencing the challenges of being a home cook with a husband and three kids to feed (Mom was the youngest).
Before I get maudlin thinking of their struggles, I’ll share My Notes for this recipe:
- Instead of purchasing a quart of buttermilk to use only a cup for this recipe and tossing the unused portion, purchase the powdered variety that mixed with water. I’ve used this brand for years. Four tablespoons and 1 cup of water equals one cup of buttermilk. It keeps well in the refrigerator and works well in recipes.
- Wrap the cookie dough in waxed paper when chilling overnight to keep it from drying out.
- The recipe says to bake 12-15 minutes at 400 degrees. I found this to be too long. Perhaps Grandma’s oven was not as reliable as mine. Good results happened for me at 8-9 minutes for a 2-inch cookie.
- The recipe didn’t call for it, but I sprinkled each cookie with a bit of white sugar before baking for extra crunch.
Enjoy making this historic cookie! They cost just pennies to make a big batch. Kids will devour them– adults too!
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Grandma Archbold’s 1930 Butterscotch Cookies
Beat until light:
3 eggs
1 cup brown sugar
1 cup sugar
1 cup butter
Combine:
3 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Add flour mix to sugar mix.
Shape into long rolls.
Refrigerate overnight.
Slice ¼-inch thick.
Bake 12-15 minutes at 400 degrees.
Yield: 5 dozen
Vintage Eats of Kayleen Reusser 
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