Once I got the memory of these cookies in my head I thought it would
be easy enough to google up a recipe-- but I haven't had any luck.

30 or so years ago I had some cookies that were a shortbread type
cookie- and happened to be shaped like little 'S's.
The texture was along the line of a Russian Teacake. I think there
were finely chopped walnuts or pecans--- they were dusted with sugar..

The cook was an elderly woman of some eastern-european descent. I
can't remember her name for the life of me.

I asked about the cookies & she said lamb fat was the 'secret'
ingredient.

Does this ring any bells with anyone?

Jim

"Jim Elbrecht" > wrote in message
...
> Once I got the memory of these cookies in my head I thought it would
> be easy enough to google up a recipe-- but I haven't had any luck.
>
> 30 or so years ago I had some cookies that were a shortbread type
> cookie- and happened to be shaped like little 'S's.
> The texture was along the line of a Russian Teacake. I think there
> were finely chopped walnuts or pecans--- they were dusted with sugar..
>
> The cook was an elderly woman of some eastern-european descent. I
> can't remember her name for the life of me.
>
> I asked about the cookies & she said lamb fat was the 'secret'
> ingredient.
>
> Does this ring any bells with anyone?
>
> Jim
>
>
Lamb fat tastes pretty bad.

In article >,
Jim Elbrecht > wrote:

> Once I got the memory of these cookies in my head I thought it would
> be easy enough to google up a recipe-- but I haven't had any luck.
>
> 30 or so years ago I had some cookies that were a shortbread type
> cookie- and happened to be shaped like little 'S's.
> The texture was along the line of a Russian Teacake. I think there
> were finely chopped walnuts or pecans--- they were dusted with sugar..
>
> The cook was an elderly woman of some eastern-european descent. I
> can't remember her name for the life of me.
>
> I asked about the cookies & she said lamb fat was the 'secret'
> ingredient.
>
> Does this ring any bells with anyone?
>
> Jim

I've used lamb fat to make suet cakes for the woodpeckers.
That stuff hardens up like candlewax!

Sorry hon' but I'd not eat it on a bet, and ordinarily I have no issue
with a conservative amount of fat intake.

But, talk about saturated!

The woodpeckers and other birds loved it, and they can use the fat to
stay warm in the winter.

I mix the melted lamb fat liberally with bird seed and set wires into it
for hanging while it's still melted. It will solidify at room temp.

You can also use suet cages.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Kent" > wrote:

-snip-
>Lamb fat tastes pretty bad.
>

I can't disagree with you. I don't care for lamb myself. But these
cookies were just *so* different-- probably not much lamb in them---
or maybe the sugar mellows it.

Apparently not a real popular treat. I'll have to work on
getting the ladies name-- maybe her ethnicity will be clue. I think
I remember her saying they were a treat from her home country.

Jim

Could the lamb fat actually have been suet ? That is used in mince pies
in the UK. I think normally it is from cows but presumably exists in
smaller quantities in sheep

Steve

Jim Elbrecht wrote:
> Once I got the memory of these cookies in my head I thought it would
> be easy enough to google up a recipe-- but I haven't had any luck.
>
> 30 or so years ago I had some cookies that were a shortbread type
> cookie- and happened to be shaped like little 'S's.
> The texture was along the line of a Russian Teacake. I think there
> were finely chopped walnuts or pecans--- they were dusted with sugar..
>
> The cook was an elderly woman of some eastern-european descent. I
> can't remember her name for the life of me.
>
> I asked about the cookies & she said lamb fat was the 'secret'
> ingredient.
>
> Does this ring any bells with anyone?
>
> Jim

Steve Y wrote:
> Could the lamb fat actually have been suet ? That is used in mince pies
> in the UK. I think normally it is from cows but presumably exists in
> smaller quantities in sheep
>
> Steve
>
> Jim Elbrecht wrote:
> > Once I got the memory of these cookies in my head I thought it would
> > be easy enough to google up a recipe-- but I haven't had any luck.
> >
> > 30 or so years ago I had some cookies that were a shortbread type
> > cookie- and happened to be shaped like little 'S's.
> > The texture was along the line of a Russian Teacake. I think there
> > were finely chopped walnuts or pecans--- they were dusted with sugar..
> >
> > The cook was an elderly woman of some eastern-european descent. I
> > can't remember her name for the life of me.
> >
> > I asked about the cookies & she said lamb fat was the 'secret'
> > ingredient.
> >
> > Does this ring any bells with anyone?
> >
> > Jim

I think I remember a reference to lamb tail fat used in Moroccan
cooking. The closest I could find was the reference to Turkish eating
habits quoted below. Also one to a Saudi combination of lamb tail fat
and butter. Could the old lady have been Turkish, Albanian or Greek?

-bwg

"Another profound change in Turkish eating habits is the abandonment of
traditional ingredients. With the high-level production of sugar beet
sugar in Turkey, honey and pekmez were effectively replaced by sugar in
making the Turkish desserts. Margarine is widely used for cooking
instead of butter, kuyruk yagi (tail fat of sheep), sesame oil or
even olive oil. Ketchup is eaten as a substitute to various sauces made
from tomatoes, paprika, and spices, known as çemen, acika, etc. It is
also important to note that today Coca Cola is by far the most popular
cold beverage in Turkey. However, ayran has always fans and it has
gained importance again in the last few years and even in Burger King
restaurants, ayran has become a choice of drink besides Coca Cola."
<http://www.answers.com/topic/turkish-cuisine>

"-bwg" > wrote:

-snip-
>I think I remember a reference to lamb tail fat used in Moroccan
>cooking. The closest I could find was the reference to Turkish eating
>habits quoted below. Also one to a Saudi combination of lamb tail fat
>and butter. Could the old lady have been Turkish, Albanian or Greek?

You know-- I was thinking north-eastern Europe-- but Albania sounded
possible, and after looking at the map, Armenia does too.


Now that you've got me thinking of that part of the world, I'll have
to go visit a Greek chef I haven't seen in a few years. He might have
some thoughts--- and he'll surely have some good eats.

Thanks for the Turkish reference- if all else fails I'll try some
Turkish recipe.

Jim

Jim Elbrecht wrote:
> "-bwg" > wrote:
>
> -snip-
> >I think I remember a reference to lamb tail fat used in Moroccan
> >cooking. The closest I could find was the reference to Turkish eating
> >habits quoted below. Also one to a Saudi combination of lamb tail fat
> >and butter. Could the old lady have been Turkish, Albanian or Greek?
>
> You know-- I was thinking north-eastern Europe-- but Albania sounded
> possible, and after looking at the map, Armenia does too.
>
>
> Now that you've got me thinking of that part of the world, I'll have
> to go visit a Greek chef I haven't seen in a few years. He might have
> some thoughts--- and he'll surely have some good eats.
>
> Thanks for the Turkish reference- if all else fails I'll try some
> Turkish recipe.
>
> Jim

>>> 30 or so years ago I had some cookies that were a shortbread type
>>> cookie- and happened to be shaped like little 'S's.
>>> The texture was along the line of a Russian Teacake. I think there
>>> were finely chopped walnuts or pecans--- they were dusted with sugar..
..
..
..
>>>
>>> I asked about the cookies & she said lamb fat was the 'secret'
>>> ingredient.

I made some cookies from the Scharffen-Berger cookbook recently that
included lard. They're called "Polvorones". They had an intriguing
texture, though not much flavor. I don't have the cookbook with me,
otherwise I'd post the recipe. But I found this one on the web:

Title: 1996 3rd Place Winner Pecan Cookies (Polvorones)
Yield: 3
Ingredients:

1 cup Sugar
1/2 cups Unsalted Butter
1/2 cups Lard
1 Egg yolk
1 teaspoon Vanilla
2 1/4 cups All-purpose flour
3/4 teaspoons Cinnamon
1/4 teaspoons Anise seed, finely crushed
1 pinch Salt
1/2 cups Pecans; finely chopped


The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie
Contest; by Marilyn Cahill of Chicago, Illinois.

1. Heat oven to 350'F. Beat 3/4 cup of the sugar, butter and lard in large
bowl of electric mixer on high speed until light and fluffy; about 3
minutes. Add egg yolk and vanilla; beat until smooth. Beat in flour,
cinnamon, anise seed and salt until well mixed. Stir in pecans.

2. Roll walnut-size pieces of dough between palms to make round balls. Put
remaining 1/4 cup sugar in pie plate; roll dough balls in sugar. Place
balls 5 inches apart on ungreased cookie sheet. Press each ball with bottom
of a glass dipped in sugar to about 1/4-inch thickness.

3. Bake 10 minutes. Reduce oven to 300'F and continue baking until lightly
browned, 12 to 15 minutes. Remove to cooling rack.

Test Kitchen Note: An additional 1/2 cup butter can be substituted for the
lard. Also, you may bake the cookies at a constant 325'F; cooking time
should be about the same.

Source: Chicago Tribune, December 4, 1996.
Posted to MM-Recipes Digest V3 #339

From: Linda Place


Jeneen