Good Morning America Recipes

Elizabeth Gilbert's Quick Tea Cookies

'Eat, Pray, Love' Author Shares Great Grandmother's Recipes in New Book, 'At Home on the Range'

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Elizabeth Gilbert recreated recipes that were prepared by her great-grandmother.
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Servings:Over 8
Difficulty: Easy
Cook Time: min

Elizabeth Gilbert, the bestselling author of "Eat, Pray, Love," is out with a cookbook, "At Home on the Range," a collection of recipes originally written by her great-grandmother, Margaret "Gima" Yardley Potter, in 1947. Gilbert, who found the book while unpacking boxes in her mother's attic, shares Gima's recipe for quick tea cookies.

Makes 8 to 12 small cookies.

Ingredients

  • 2 tbsp brown sugar (and a few more pinches for step 2)
  • 2 tbsp butter, softened
  • 1 egg, well-beaten
  • 1/2 cup flour, sifted
  • 1 pinch of salt
  • 1 pinch cinnamon
  • 2 pinches of nutmeg
  • 1 tsp caraway seeds (optional)
  • Cooking Directions

    1. Cream the brown sugar and butter. Add the egg, sifted flour, salt, cinnamon, and nutmeg; beat well.

    1a. This is when Gima says you can add 1 tsp of caraway seeds to the batter "if you like the old-fashioned flavor."

    2. Drop by small flattened spoonfuls, well apart, on a greased cookie (or "cooky!") sheet. Put a pinch of brown sugar on the top of each cookie and bake 8 minutes in a 425 degree oven.

    2a. You can also add a half walnut or a sliced, blanched almond on top of each cookie before baking.

    Makes 8 to 12 small cookies.

    Reprinted with permission from "At Home on the Range," by Margaret Yardley Potter, copyright © 2012. Published by McSweeney's Publishing.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: brown sugar, butter, egg, flour, salt, cinnamon,

    Course: Dessert, Snack


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