Suzi's Blog

Seth’s Brandy Delights from Cookie Time


Cookies. They are among the first foods we eat and they fit into a special niche in our lives. Cookies are not dessert. They don’t count for that. And they are small so basically calorie free. There is a gracious, guilt free feeling about cookies.

Uh, there should be. Once upon a time, you could go to the neighborhood bakery and find fresh cookies in abundance. All you had to do is follow your nose.

Nowadays, the bakeries are one. The bakery counter at your supermarket carry only two kinds of cookies. There are the hard ones, hard as rock, colored in different pastels, but with one common factor: they remind you of cardboard.

At the other extreme, there are the gooey ones. My local supermarket, really a lovely place in Kingston, sells brownies that are 4 inches on a side. A half inch thick with another 2 inches of frosting. Complete with embedded chips and marshmallows. Lifting one to your mouth is good for your biceps. Taking a taste is a diabetic risk. Yes, I will admit: things can be too sweet, too gooey.

What I wanted the other day was a simple cookie. One where you could taste the butter. Have a soft bite into a cookie sized for humans, not super heroes. I turned, as I often do, to Cookie Time by Marilyn Miller Wasbotten.

These Seth’s Brandy Delights are soft balls of dough with a simple, clear, pure flavor. There is some brandy here, but only enough to tint the taste that you feel. It’s what cookie was meant to me, used to be, and can be with just a few minutes in the kitchen.

The original recipe below calls for walnuts, but I used slivered almonds for a slightly less nutty tone. Because they remind me of Mexican wedding cake cookies, I did roll these in powdered sugar before baking. Not too sweet!


Seth’s Brandy Delights

Yield: 24 cookies


  • 1 cup unsalted butter
  • ½ cp confectioner’s sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons brandy
  • 2 ¼ cup flour
  • ¾ cup walnuts
  • Confectioner’s sugar for rolling [optional] 


Cream the butter, sugar, egg, vanilla, and brandy. Blend in the flour and nuts. Shape the dout into 1-inch balls and place on an ungreased cookie sheet

Bake at 375⁰F for 10 to 13 minutes. The cookies will flatten a bit and be about 2 inches in diameter.


Source: Cookie Time by Marily Miller Wasbotten

Photo Credits: Canon T2i, 18-55MM Macro lens, F/8, 1/50th second, ISO 3200


No-Bake Oatmeal Cookies with Coconut and Oatmeal


I first blogged this recipe three years ago. It’s a childhood favorite that I keep returning to.  This time, though, I used one of the options: adding a cup of shredded coconut. A very good cookie was elevated to sweet perfection.

This cookie recipe has three special features. No baking. No flour. No eggs. For someone with food allergy issues, this may be just your treat. If you are “baking” with kids and want something fun and safe, there is no more delicious cookie than this one. Parents will have to boil the sugar and dairy part, but children love to stir up the oats at the end. With no baking, they just have to spoon the batter out and wait just a few minutes for the batter to dry. The batter is sticky so children will have to be instructed to periodically lick the spoon. In my experience, that is not a major problem.

I had this cookie a zillion times as a kid. I grew up, went to college, moved away, and for thirty years had this fond memory of some cookie that did not have to be baked. But I had no idea what it was. Fifteen years ago, while browsing through a bookstore, I opened up Cookie Time by Marilyn Miller Wasbotten. This fond memory was on the first page I looked at.

You should let the mixture cool just a bit if you are going to add chocolate chips if you want them whole; they will immediately melt if you have just made the syrup-oat mixture.

Nuni’s No-Bake Cookies

Yield: 40 cookies


2 cups sugar
¼ cup [2 ounces] butter
¼ cup cocoa
½ cup milk
3 cups uncooked quick rolled oats
½ cup peanut butter
1 teaspoon vanilla extract
Optional: 1 cup of nuts, raisins, chocolate chips or shredded coconut


Stir the sugar, butter, cocoa, and milk in a saucepan and cook until the mixture comes to a good boil, stirring constantly. Boil for 1 minute. Pour over the oats, peanut butter, and vanilla. Add optional ingredients. Drop by teaspoonfuls onto a cookie sheet lined with foil and let cool.

Source: Cookie Time by Marilyn Miller Wasbotten

Photo Credits: Canon T2i, EFS 18-55mm macro lens, F/5.0 for 1/20 second at ISO 400.