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Saying goodbye to a dear friend

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Susan’s Kitchen lost a good friend last week, with the passing of Ann Brown. We used to talk about recipes and cooking, and I got ideas and recipes from her for lots of traditional Southern dishes.
She and her entire family have always been so kind to me and my daughters, Rachel and Stevie. Her daughter Gail was Stevie’s teacher in fifth grade, and from what Stevie told me, she hung the moon.
One of the things I really don’t like about getting older is that you lose so many friends. Ann was a beautiful lady, a “one of a kind,” who will be sorely missed, by her family, by me, and by everyone who knew her.
Below is a reprint of the Nov. 30, 2005 Susan’s Kitchen column, which featured Ann’s recipe.

When the Marion County High School cookbook came out a few years ago, I tried a lot of the recipes in it and discovered my new favorite cookie, Ann Brown’s Rock Cookies.
They are extremely delicious, sweet and spicy, like Ann herself.  I’ve made them every year since I found the recipe.
Last year, I changed the recipe a little bit, mainly because I didn’t have any whiskey (a key ingredient.)
I did have a bottle of Captain Morgan spiced rum, so I used that. I used pecans instead of black walnuts, and I added a cup of chopped dates. Otherwise, the recipe is the same.  
Now I have to make both kinds for the holidays. You can’t go wrong with either one.
Thanks, Ann!

Ann Brown’s
Rock Cookies

2 c. butter
3 c. light brown sugar
6 c. flour
4 T. whiskey
6 eggs
2 t. soda
1/2 t. cloves
1 t. nutmeg
1 t. cinnamon
2 lbs. seedless raisins
1 lb. black walnuts (or 2 lbs. other nuts)
Cream together butter and sugar; mix well and add eggs, one at a time, then whiskey.  Mix together flour, soda, and spices and add.  Mix in raisins and walnuts.  Mix night before to “ripen.”  Drop by teaspoon onto greased cookie sheet and bake at 350 degrees for 10 minutes or till done.

Susan’s Version of
Ann Brown’s
Rock Cookies

2 c. butter
3 c. light brown sugar
6 c. flour
4 T. Captain Morgan spiced rum
6 eggs
2 t. soda
1/2 t. cloves
1 t. nutmeg
1 t. cinnamon
1 lb. golden raisins
1 lb. black raisins
1 c, chopped dates
2 lbs. chopped pecans
Same directions; same temperature; same time as above recipe.  Makes 10-12 dozen.