Hello again everyone as I have been very lax in the kitchen area of late. But I do have some things up my sleeve for the near future and I just wanted to wish all of you a very Happy Thanksgiving! It’s gonna be a little quiet here tomorrow, just Husband, daughter and myself. Kenny’s daughter and family were gonna come down from up north and that got cancelled. One granddaughter and her family will be going to her hubby’s family this year and our other granddaughter is on the verge of having her second son, Niklaus who at least will be joining us for the Christmas holiday!
Some time ago I posted our family’s Tomato Soup Cake that my grandma and mom made every year for Thanksgiving. Follow the same recipe for the cookies by going to the link I provided on tomato soup cake. The only difference here is that you make them by dropping a tablespoonful onto a greased cookie sheet and bake them in a 350 degree oven for 10 to 12 minutes. As you can see by the picture, I baked some to the point I thought they were done enough and the second batch a little longer and they came out a little darker. The darker, more well done cookies were the choice of us all, but you can decide for yourself according to your preference. Our choice was based on the crunchiness of the cookie while they still retained their chewiness. I had been wanting to try this for quite some time now and my sister who also makes this cake every year, thought it was a great idea also; can’t wait to tell her tomorrow when we talk…………….. Well again, Happy Thanksgiving to all our friends out there and good vittles are right around the corner, YEAH, my kind of holiday!!!!