This is the first batch of cookies I've ever made, and, not surprisingly, only the unsurpassed deliciousness of Romanian cookies could motivate me to bake. Although I'm sure this recipe could be found in one of my Romanian cookbooks, I have it via the time trusted method of calling up a grandmother. In this case, my grandma Nadia gave me the recipe from memory with exact weights, but since I don't have a kitchen scale, she hung up the phone so as to measure the equivalents in volume of the flour and sugar. When she called again, she asked me, "Do you have a mug the size of the "Yale Grandma" mug you gave me?" I said yes, and with the approximations she had worked out, was able to make a pretty convincing first batch of cookies. Accordingly, measurements below are given in metric and in "Yale Grandma" mug units.
The first step is to soak about a cup of raisins in rum or cognac or whatever you happen to find in your liquor cabinet. The raisins I was using were particularly dried out, so I also nuked them a little bit:
The next step is to mix three whole eggs with 200 g of sugar (one Yale Grandma mug full up to about two centimetres from the top). Then mix in 200 g of butter. Then mix in 200 g of flour (one full Yale Grandma mug) and a pinch of salt. Add the grated rind of one orange:
Mix well and add the drained raisins:
Line a cookie sheet with tinfoil (or whatever you like to use) and place small little mounds ("the tip of a spoon" according to Nadia) about 5 cm apart. They will spread and flatten out. I was able to fit eighteen on each sheet:
Put them in an oven preheated to 350 degrees F. Baking only takes 10 minutes, until the cookies are reddish-brown at the edges:
This recipe makes quite a few cookies (I'm waiting to pull the seventh pan out of the oven, so it's already well over a hundred). This is why it's nice to be able to just take the tinfoil off the pan and start the new batch as the old one cools. The cookies are not very sweet, as the taste comes mainly from the orange peel, raisins, and liquor. Since this recipe makes so many cookies, you may wish to freeze some of the batter to bake later, but I find they tend to disappear pretty quickly.