White cookies

My great-aunt Helen died last weekend. She was 97, and up until the last few months, lived mostly independently. Helen was never without a smile and a laugh, a lover of life, living the last 40 years on her own after her husband, Carl, passed away. My dad grew up having weekly dinners at her house, and since my dad's mom died when he was 20, he always really valued his relationship with aunt Helen.

She leaves a legacy of good humor, of joy, and most important, of the white cookies she'd give out in round tins every Christmas.

Each family received its own tin, and it was a generous family who would share their stash at the annual holiday gathering. Our was kept secreted away in an rarely frequented cupboard, eaten slowly and with a firm eye toward equality. She shared the recipe freely, surprised in her Scandinavian modesty that we liked them so much. We used to claim that the cookies we made were never the same and suspected her of hiding the secret ingredient or tip, but I made them last Christmas and everyone agreed they were the real thing (although a bit too big... she really does mean a teaspoon).

Great Aunt Helen’s White Cookies (Sand Cookies)
2 cups (1 cup butter, and 1 c margarine)
2 cups sugar
3 1/2 c flour
1/2 teaspoon baking powder
14 teaspoon salt
1 teaspoon baking soda
2 teaspoons almond extract
1 c. almonds (Helen doesn't use)

Beat shortenings and sugar until frothy with electric beater. Sift dry ingredients twice and add to sugar mixture, beating until airy. Take rounded teaspoons, roll into ball and flatten with fork. Sprinkle with sugar. Bake on a cookie sheet 25 min at 300. May need more flour if nuts are omitted.