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My friend Marge Long comes from a long line of kitchen goddesses. After all, her mom, Jo Brown, was the cook at Old Mission Peninsula School when we were kids (remember the cinnamon rolls?). And if you’ve stopped by the Christmas Bazaar at Old Mission Peninsula United Methodist Church, the sloppy joes served for lunch there are Jo’s recipe.
In fact, you’ll find lots of stories about the Brown family scattered throughout Old Mission Gazette, including that time Marge’s dad Ed Brown went to bus driver school (he was Tim’s bus driver); the winter that Marge’s brother Don won the I-500 (see the replica of his snowmobile here); the day Tim and I stopped to see Ed shortly before he passed away; that time during Covid when Marge’s granddaughter-in-law Ashley played pregnant Mary in the church’s Christmas program video (great casting, she actually WAS pregnant); the story of how Tim and I ended up with the Brown’s property, where we built the log cabin I now live in; Marge’s 8th grade graduation photo from Old Mission Peninsula School (my sister Carol was in her class – and by the way, they share the same birthday; the folks at Munson Hospital moved my dad out of the bed next to mom so Jo could use it after she gave birth to Marge); this photo of Marge and Carol’s basketball team coached by Mrs. Hilt; Marge’s brothers Ron and Don in this 1949 Ogdensburg school photo; Ed Brown pictured with my mom, Mary Johnson, and Santa (aka Jack Lardie) at the church, and lots more.
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That’s what happens when you grow up with a beloved family on the same Peninsula and have lots of shared memories. They end up with their stories scattered throughout your online newspaper. The Browns are such a huge part of Old Mission Peninsula history, and I am beyond blessed to call them friends.
So it’s no wonder that when I see a recipe from Marge posted somewhere, I know it’s going to be good. Such is the case with this sugar cookie recipe that was posted on the Facebook page of The Red Dresser, where Marge is a longtime vendor (she made the cookies for their holiday open house).
And by the way, if you’re looking for unique handmade gifts, artwork, antiques and more, you absolutely must stop by The Red Dresser at 956 W. South Airport Road in Traverse City. So many cool items there – for yourself or to give.
Check out the festive cookies below. Thank you, Marge!
Marge Long’s Sugar Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/4 teaspoon salt
Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating well. Add egg and vanilla, beating well. Gradually add flour and salt, beating until blended.
Divide dough in half; cover and chill 1 hour. (I find the dough is too stiff to roll out if I leave it to chill any longer than an hour. If I make it ahead, I usually take it out of the fridge and allow it to soften at room temperature for a bit before rolling it out).
Roll each portion of dough to 1/4-inch thickness on a lightly floured surface and cut with cutters. I bake on parchment paper at 350 degrees for 10 minutes – sometimes longer. You want them to be browned a bit on the bottoms to assure they are done (but not over baked).
Allow cookies to sit on the cookie sheet for a couple of minutes, then transfer to cooling racks.
GLAZE (I dip the tops of the cooled cookies in glaze instead of frosting them.)
- 16 oz. package of powdered sugar
- 6 tablespoons warm water (or enough to make the glaze like thin white glue)
- Liquid food coloring (I’m sure other forms would work)
I mix up the glaze and put it in a shallow dish with enough room to easily get my hand in and out with the cookie to just coat the top. Set the dipped cookies on parchment paper-lined pans to set.
When you add sprinkles or course sugar, you have to play with timing. Too quickly over the glaze can dissolve some sprinkles, but if you wait too long, the glaze starts to harden and sprinkles won’t stick. I usually dip a few cookies — maybe 8 or 10 — then add the sprinkles. Then repeat with the other cookies.
These cookies freeze well, so they are great to make ahead and store in the freezer.
(Here are some adorable dinosaurs and mermaids that Marge made for her grandkids! -jb)
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SUPPORT YOUR INDEPENDENT LOCAL NEWSPAPER: I started Old Mission Gazette in 2015 because I felt a calling to provide the Old Mission Peninsula community with local news. After decades of writing for newspapers and magazines like the New York Times, Los Angeles Times, Family Circle and Ladies' Home Journal, I really just wanted to write about my own community where I grew up on a cherry farm and raised my own family. So I started my own newspaper.
Because Old Mission Gazette is a "Reader Supported Newspaper" -- meaning it exists because of your financial support -- I hope you'll consider tossing a few bucks our way if I mention your event, your business, your organization or your news item, or if you simply love reading about what's happening on the OMP. In a time when local news is becoming a thing of the past, supporting an independent community newspaper is more important now than ever. Thank you so much for your support! -Jane Boursaw, Editor/Publisher, Old Mission Gazette
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