2 sticks (one cup) butter, unsalted
1 cup (or more) pot shake (leaf or broken buds), crumbled.
1 cup (or more) water
Put all ingredients in the top of a double boiler, or in a metal or glass bowl within a larger sauce pan of simmering water, or crock pot set on low heat. Simmer on low for 2 hours; strain out the pot and throw it away; allow butter and water to cool in refrigerator; pour water out from under the solidified butter. Yields ¾ cup pot butter.
Oatmeal Spice Cake
1½ cup boiling water
1 cup oats
½ cup butter
Pour boiling water over oats and butter; cover; let soak 20 minutes. Meanwhile, in a separate bowl, mix together:
1½ cup wheat flour
1 tsp. soda
1 tsp. cinnamon
1/3 tsp. salt
1/3 tsp. nutmeg
Set aside. When oatmeal is done soaking, add:
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla
Mix together. Add flour and spices; mix thoroughly. Bake in a greased 9x9x2” pan at 350 degrees for 50-60 minutes, until a toothpick inserted into the center comes out clean.
For pot cake, make it with pot butter or add finely powdered leaf to the oats to soak.
¾ cup pot butter
1 cup brown sugar
¼ cup molasses
Cream together above ingredients; add:
2 ¼ cup whole wheat flour
2 teaspoons soda
1 teaspoon ginger
1 teaspoon cinnamon
½ tsp. cloves
¼ tsp. salt
Mix together into a stiff dough; refrigerate 3 hours. Form into 1-inch balls; roll top in granulated sugar; place 3” apart on greased cookie sheet; bake at 350 degrees for 10-12 minutes, until just set; immediately remove from baking sheet. Makes 3-4 dozen cookies
Or, roll dough very thin on the greased cookie sheet; cut into diamonds or squares (diagonally or at right angles); and bake until just set at 300 degrees, approximately 10 minutes; remove from sheet when crisp; store well-dried cookies in sealed jars.
Another alternative is to make rolls of frozen dough, cut ¼ inch slices. Sugar tops, and bake as needed.
The "secret" of making thin, crisp, sugary cookies by ball or drop, rather than thick, chewy or hard cookies is: Go heavy on the sugar (mounded in the cup); light on the flour (not quite filled); and a smallish (medium) egg. Sugar melts, spreads, and melts in the mouth; too much flour makes cookies hard; too much egg makes them chewy; water makes them soft.
If you roll the dough thin and cut out the cookies, this is not important, and more flour might be better than less.