Thank you, Erica Lynn Idso-Weisz!
Grandma Idso's Cinnamon Thumbs aka “Norwegian Little Fingers”
We all have that one food that sends us sailing back in a vortex of nostalgia the moment that you see it, smell it and taste it. For me that beautiful moment is wrapped up my Grandmother’s delicate Cinnamon Thumbs that graced our warm Christmases growing up.
These are the kind of cookies worth sneaking out in the middle of the night, at risk of stubbing your toe on the way, just to open up the freezer to be met with the glow and the rush of frigid air and the hollowed Cool Whip containers ever so carefully layered with these delicate morsels of pure joy.
I love the simplicity of this recipe. In the wise words of Julia Child, “With enough butter, anything is good." This couldn’t be truer for these simple cookies. The sugar and butter complement one another beautifully, and provide a delightfully delicious dance of flavor, lusciously kissed by the cinnamon sugar.
My Grandpa Idso, a born and bred Norske, enjoyed good belly laughs and healthy amounts of teasing. My stoic grandmother was often the recipient of a gently ribbing and though she feigned that it was “too much” I know that she loved it and him, so very much. He referred to these cookies as “Norwegian Little Fingers” and to this day I can’t help but smile whilst nibbling on these treats, thinking of his kind and fun soul teasing my grandmother about her cookies. I can still her voice playfully chiding “Oh Pete” as he dunked these sweet treats in his coffee and gave her the sweetest of half-cocked smiles.
Grandma Idso’s Cinnamon Thumbs aka “Norwegian Little Fingers”
5 T. sugar
1 c. butter, softened
2 c. flour
1 tsp. vanilla
Mix and roll into ladyfinger shapes. Bake at 350 for 20 minutes. While hot, roll in a mixture of 1/2 c. sugar and 1 Tbsp. cinnamon.
I love these cookies served along with another family tradition, Peppermint Bon Bon ice cream. It has to be the pink kind with ribbons of minty goodness flowing throughout. Enjoy!
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