Last month I announced the beginning of my monthly “Twelve Cookies of Christmas” series and asked for cookie submissions from readers.
Jody Cothey of Hawley, Massachusetts (my hometown!), sent in this month’s “Two Turtle Doves” recipe, which she calls Havrekaker (I have also seen it spelled “Havrekakor.”)
The recipe is Norwegian. Jody first found it in a small book from the 1940s called A Grandmother for Christmas. She has been making the cookies since she was about 13.
Jody describes these oatmeal clumps as “homely but yummy.” They are indeed yummy, and they’re homely in both senses of the world: they’re a little plain, and they speak of home.
Jody’s home is Tregellys Fiber Farm. It’s on the other side of town from the Casa Tinky and looks as though it’s in a different country.
The hills outside my door are small and cozy; the ones outside Jody and her husband Ed’s home are dramatic—more like the Andes or the Himalayas than our humble Berkshires.
The Cotheys raise exotic (mostly) fiber-producing animals and have an abiding interest in India, Nepal, and Tibet. Ed weaves lovely rugs and blankets from the fleece. The pair sell his handiwork as well as fair-trade international handicrafts in a shop called Tregellys World in nearby Shelburne Falls.
When Jody isn’t taking care of yaks, Icelandic sheep, or Bactrian camels she writes poetry under her maiden name, Pamela Stewart. Her new book of poems, Ghost Farm, is due out later this year from Pleasure Boat Studio.
I don’t know how she finds time to bake, but I’m glad she does. It helps that these cookies are very, very easy. They hold together beautifully.
Jody says, “This is a fairly stiff mixture so have a strong wooden spoon and an adequate bowl, especially if doubling the recipe.” Ed, who is a big fan of the cookies, adds that they freeze well. (We didn’t have any left over to freeze!)
A Bactrian Camel on a Hawley Hill (Courtesy of Tregellys Fiber Farm)
Havrekaker
Ingredients:
1 cup (2 sticks) sweet butter
1 cup sugar
1 egg
2 teaspoons vanilla
2 teaspoons baking powder
1 pinch salt
2 cups raw oatmeal
2 cups flour
1 cup sugar
1 egg
2 teaspoons vanilla
2 teaspoons baking powder
1 pinch salt
2 cups raw oatmeal
2 cups flour
Instructions:
Preheat the oven to 350 degrees. Cream together the butter and sugar. Beat in the egg, followed by the vanilla, baking powder, and salt. Stir in the oatmeal and flour; combine thoroughly.
Drop or scoop cookies of the desired size onto greased cookie sheets. Ideally, you will have about 2 dozen cookies, but if you want them bigger or smaller, go right ahead.
Just remember that bigger cookies will take a little longer to bake, and smaller ones may take a little less time. Jody says, “Mine are small…. usually cookie size is personal, like bra size.”
Bake the cookies until they are firm and begin to get brown around the edges, about 15 minutes. Makes about 24 cookies.
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