Grandmother's Cookies (Bisquit a' Memere)

These delicious sandwich type cookies are just about everyone at our house's favorites. We were introduced to them from a delightful French Canadian lady living in MA. I don't suppose we'd be too far off if we said she'd made about a million of these cookies. Especially at every holiday when her family were all around her, they'd disappear by the hundreds. They went in lunchboxes, were taken to church functions, and played a major roll in everyday food choices at home. They're wholesome and delicious.



  • 4 eggs
  • 2 cups butter
  • 2 cups brown sugar
  • 12 Tbsp. white Karo or other white syrup
  • 3 tsp. baking soda
  • 1/4 tsp Salt
  • 4+ cups flour, as needed *After the first 3 cups (see directions), you should add one cup or less at the time until you've made a nice dough that can be rolled out and cut nicely.


Cream butter and sugar. Add eggs one at the time, beating well after each addition. Add syrup and beat in. Mix 3 cups all-purpose flour with baking soda and salt, then add gradually to butter and sugar mixture stirring in with a big wooden spoon. Add more flour as needed until you have the dough just right for rolling out. Don't make it too stiff as you will be refrigerating it for a few hours to allow dough to handle better when rolling. Refrigerate for 2 or more hours.


Roll dough out to about 1/4 inch thick and cut with a round biscuit cutter or floured glass. Place on lightly greased cookie sheets and bake in preheated 400 degree F oven for 10-12 minutes.

Remove cookies to wire rack, and quickly put a small teaspoon of strawberry preserves on bottom of one cookie, and covering it with another cookie while all are still warm. This makes it a sandwich cookie.

Place finished sandwich cookies under towel so they will soften and become almost cake-like as they absorb the preserves. When totally cool, store them either in the refrigerator or in a tin cookie box with tight-fitting lid with waxed paper between layers and a padlock on the lid. :-)

They will last as long as the house is empty. Once a person tastes these cookies, they may stay home forever as they cannot stop eating the cookies until they are all gone.


Julia's Variations: We have tried making these cookies using all sorts of preserves and once we made an entire batch using Marshmallow Fluff as the "sandwich filling". No matter what we did, they soon disappeared, They are simply delicious served with a tall glass of cold milk, buttermilk, or iced-tea. Wonderful snack with morning coffee or hot tea or hot chocolate. Lunchboxes were made for this type of treat.

I've known children to do chores without being coaxed when there were Grandmother's Cookies in the house.

Servings: 4 doz
Time:25 Minutes Preparation Time
12 Minutes Cooking Time

Source: My dear friend Rose Annette who also taught me to make Sugar Pie and French Meat Pies "Tourtiere". Wherever you are Rose, Mike and I love you.


By Julia / Pookarina from Boca Raton, FL

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July 23, 20100 found this helpful

These sound like the cookies my Grandmother always made at the holidays. Lots of good memories. Now I want to make some again, Thanks for the recipe.

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July 24, 20100 found this helpful

I belong in a church circle who do a cookie exchange every Christmas. These cookies sound so yummy that they are going to be on my list of ones to make this coming Holiday Season.

Thank you for sharing Pookarina.
Thumbs Up!


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July 24, 20100 found this helpful

I lost the recipe for our family recipe for the meat pies with roast ground,suet up and it had wine, apples, cranberries raisins currants and I can't remember the rest of it. Is one of yours on this order, would one that is close,, we always had it warmed and a scoop of Ice cream, I took in lunches to work and was good cold. (We always had at Christmas as a special treat.)

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July 25, 20100 found this helpful

Hi Wezzie,

This is a Homemade Mincemeat recipe that my friend Miss Etta gave to me. I've not made it in years, but I can tell you it's good. I hope it's at least close to what you're looking for.



Homemade Mincemeat

You can make an 8" or 9" pie using some of this mincemeat or you can make smaller individual appetizer sized pies which go over really nice with the children who might not like this rich spicy food the first time they try it. Alcohol from the brandy might not be so good for them anyway. You could always leave out the brandy in some of the mincemeat that's set aside just for the children.

6 pounds bottom round beef roast
Enough water to cover roast.

3 cups raisins
7 1/2 cups chopped tart apples (Granny Smith)
3 cups liquid which meat was cooked in
5 cups granulated sugar
3 cups apple cider
2 tablespoons ground cinnamon
1 tablespoon ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
1 cup molasses
1/2 cup cider vinegar
Juice of 2 lemons
Juice of 2 oranges
1 cup good apricot or peach brandy

Trim fat from meat.
Place in 6 quart crockpot and cover with water. Cook for 7-8 hours on low or until the meat is tender.


Turn off crockpot
and allow to cool enough to place in refrigerator in cooking liquid overnight.

Remove from refrigerator and remove all congealed fat from top of crockpot reserving all liquid. Take out meat and remove any bits of fat left clinging to it. Chop meat into very small cubes. Set aside.

In a large pot, combine meat cubes, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours without covering the pot. (This allows the large amount of liquid to reduce into the rich dark mincemeat that you're looking for. Stir frequently as it simmers and watch so that it doesn't scorch or burn. Very important. After 2 hours, remove from heat. Add brandy and stir it in mixing everything together very well. The wonderful aroma will drive you half crazy.

Refrigerate and allow to cool enough so that you can divide the meat into freezer containers and store in the freezer until another day to make your pies.

When you're ready to make the pies, allow the mincemeat to defrost in the refrigerator at least overnight or 12 hours, before bringing to room temperature.

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July 28, 20100 found this helpful

Strawberry Preserves is the magic word in this recipe. My mother always made her own from wild strawberries, and we'd put it between plain sugar cookies. We kids would pick the berries for her to make the preserves, then sit and watch her stirring the big pot. Nice memories.
These cookies sound so good. Thank you for another great recipe, Pookarina.


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July 28, 20100 found this helpful

One of my favorite cookies was always the sandwich cookie filled with marshmallows. I think they were called something like Mallomars. I've not seen them in years, so I'm not even sure they make them anymore. They were not the chocolate covered cookies with marshmallow. Looked more like vanilla wafers.

I'm going to have to make these cookies and put the Marshmallow Creme in at least some of them to see if they'll be anything like those wonderful Mallomars or whatever their name was.

Thank you. I don't know why I never thought of just making a plain cookie and making them into sandwich cookies to try that bit with the marshmallow creme.


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July 29, 20100 found this helpful

I would love these sandwich cookies with seedless raspberry jam or preserves. Raspberry is my favorite flavor- black or red either one, so I'm going to try them. They do sound good, and I'm taking my lunch to work every day now. I try to take salads and a small dessert, so these cookies would make me very happy, I'm sure.
Thumbs up from me.


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March 13, 20150 found this helpful

I am a producer for a TV show called "My Grandmother's Ravioli" and I was wondering if you could tell me how I could contact the French Canadian woman who taught you the cookie recipe? please email to gideonevans AT

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