Each year on the Saturday before Mother’s Day, Rocky Springs Baptist Church in Lisbon, Louisiana has a Memorial Service to honor families that have relatives buried in the church’s cemetery.  Some of the gravesites go back as far as the 1800s.  It is where my husband Leland’s (Mac) family’s parents and he are buried.  Monetary contributions go toward a trust for the maintenance of the cemetery grounds.

Following the service, there is a luncheon.  In the past, the meal consisted of various dishes brought by those in attendance.  However, this year the meal was different.  The main course of fried chicken, baked beans and potato salad was provided by the church.  This year, as was instructed, only desserts were furnished by the attendees.

One of the best things about having been married to Mac, I acquired a sweet, loving family.  My sister-in-law, Joyce Patricia (Pat) is married to Norm Walker.  They live in Garden Valley, Texas; a small town within a few miles of Tyler and have a beautiful home on a large acreage.  Pat is a Master Gardener.  One of her and Norm’s favorite pastimes is working outside, maintaining an outstanding yard of lovely trees and flowers.  They are a special pair; I am blessed that they are now part of my family.

Pat is an incredible cook and enjoys experimenting with new and various kinds of recipes.  Since she lives a good distance from Lisbon, she decided that cookies would travel best for her dessert; it was a delicious addition to the meal.  I thought adding Rosemary was an unusual ingredient for cookies but it only added to the wonderful flavor.  Although I am not one to bake cookies often (I like eating them), I will keep this KEEPER recipe to bake for a special occasion.

 

PAT’S DROP SUGAR COOKIES

(From the Recipe Files of Pat Walker)

½ cup butter, softened

½ cup sugar

1/3 cup powdered sugar

½ cup cooking oil

1 egg

2 cups + 2 Tbsp. flour

½ tsp. soda

½ tsp. cream of tarter

1 tsp. salt

½ tsp. vanilla extract

2 tsp. finely chopped fresh Rosemary, optional

In a large bowl and using an electric mixer, combine butter and sugars.  Add cooking oil and egg; mix well.  Add and blend in additional ingredients. Drop by teaspoon (Pat uses a small scoop) onto an ungreased cookie sheet.  Using the bottom of a glass dipped in water and sugar, slightly press to lightly flatten each cookie (colored sugar may be used if preparing for Christmas).  Bake at 350○ for 8 – 10 minutes until cookies are light brown around the edges.  Yields 4 dozen cookies.