Over the Mississippi River and through corn fields to Omi’s house we go!

As a child, the 6 hour drive to Highland Park to visit Omi felt like I was going across the country. With views of corn fields and listening to Danny’s tactics to annoy the heck out of me, I would distract myself by thinking about the wonderful things at Omi’s: Hanging around the most fabulous grandmother from whom I would pick up on life skills that could have come from Coco Chanel, playing with Kelly and Kirsten (How lucky was I to not only have cousins my age but to also not have any annoying boy cousins? I had enough of those on the other side of the family!), and indulge in Oma cookies!

While I did not know Oma too well, Omi has always done a wonderful job of telling us her stories and “advice”. Without this fearless woman, our family may not have gotten out of Germany. From exchanging the family’s land, business, etc. for Opa’s release to getting one of the last visas out of Germany (I believe the story goes she was in Frankfurt shopping for winter coats when she heard the news) - Oma is a true heroine! Oma also passed down to her children, grandchildren, and great-grandchildren life lessons like: “Don’t marry butcher”, “You did not marry a cook”, and my favorite: “Buy in the best stores!”. The best thing that Oma passed down to our family are the decadent and delicious “Oma Cookies”. Rushing into Omi’s, after the hugs, we would rush to the kitchen to find our favorite treat (Of course this was before Omi discovered French onion dip and Fritos!). Whether warm out of the oven or completely cooled, these cookies would melt in your mouth. And what would make any cookie even more decadent? Adding jelly and streusel on top, of course. Oma Cookies are a sure way into a kid’s heart! Whether it was nostalgia or a craving (maybe a little of both), my dad gave me the idea to make Oma Cookies for this month’s challenge. We had not had them in years with everyone going on diets since the early 2000’s, and memories of my childhood playing at Omi’s and eating Oma Cookies came rushing back to me. I immediately texted Omi asking for the recipe. She emailed it to me, and as I read the recipe I noticed that it read more like a Mary Berry technical challenge. Luckily I have a few months of baking in my belt, so I was well equipped. This recipe is very easy to make and takes no time at all. A perfect dessert for when you have some last minute company! The recipe comes in cookie form where you roll the dough into balls and top with jelly, or you can make it the traditional way of creating a tart and then cutting the tart into squares post-baking. Since I am a traditionalist and know how much Omi loves tarts, I chose the tart route. I topped the batter with peach jelly, which my dear friend, Amy, gave me from a peach farm in Oklahoma. The result? Absolutely divine. I also learned why they always melt in your mouth: so. much. butter. Seriously, two sticks of butter. They were a total hit. Saad had never had them before and fell in love. He noted the cake-like texture was his favorite way to have a cookie. Mom and Dad seemed to love them as well. They were such a hit and easy to make, that I whipped them up for a work potluck. I packaged them on a doily (Mom taught me all about presentation!) and placed them in a pastry box from the Container Store. Everyone at work was raving about them and were asking around about who brought them. Of course I let them know it was I who brought their new favorite dessert. Next question: “Where did you get them?” I felt such pleasure in answering them back with: “I made them!” 

So, while we descendants of the Distelburger family may not be cooks, we can certainly bake!

Below is the recipe from Omi: Preheat oven to 325 degrees Mix until smooth and blended: 1 cup (2 sticks) unsalted butter at room temperature 1/2 or 2/3 cup sugar depending on taste 1 egg 1 teaspoon vanilla or lemon extract 2-1/2 cups sifted cake flour (I have pencilled in 2-1/4 cups)? Cookie Version: Take 1 tablespoon of dough. Roll it in your palms into a ball. Place on cookie sheet. Take end of a wooden spoon and indent in the middle. Fill that with your favorite preserve . You should get a bunch. Bake for about 15 minutes. The tart version, which we also called Oma Cookies. Same ingredients but add 1/4 tsp. baking powder. Mix dough as above then press onto a greased sheet. My Mother pressed this onto her toaster oven sheet. To cover an 11”x17” cookie sheet double the recipe. Spread grape or strawberry preserves on top (try fresh apple slices) Add Streusels/Crumbs on top and bake~20 minutes @ 425 degrees. Check it. Cut into rectangular pieces while still warm. Streusels or Crumbs 1 Tbs hard butter 3-4 Tbs flour mixed with 1/4 tsp cinnamon 3 Tbs nuts, optional Emily’s notes: add a second tablespoon of butter for the streusel. The first time I made it I used one, as directed and found that there was too much flour in the ratio. Enjoy!