Mother Barnett’s Cookies Recipe

This cookie recipe comes from my great-grandmother, Florence Catharine Barnett (née Hickey), who Nana called Mother Barnett. It was included in my Nana’s collection of family recipes.

The cookies are made with brown sugar and a little ginger or cinnamon. The dough is rolled into balls and flattened with a fork before baking.

Mother Barnett’s Cookies Recipe

Ingredients

• ¾ cup butter
• 1 cup brown sugar
• 1 egg, beaten
• 2 cups flour
• ¼ tsp ginger or cinnamon
• 1 tsp baking soda
• 1 tsp cream of tartar

Instructions

1. Preheat oven to 350°F (175°C).
2. Cream together the butter, brown sugar, and beaten egg.
3. Sift the flour, ginger or cinnamon, baking soda, and cream of tartar together three times.
4. Add the dry ingredients to the creamed mixture and mix with a spoon.
5. Roll the dough into balls and press flat with a floured fork.
6. Bake for 10 minutes at 350°F (175°C).

Family Recipe Notes

This recipe was preserved in my Nana’s family cookbook.

The original recipe calls for either ginger or cinnamon, depending on your preference.