Spritz Cookies gravestone recipe
In the heart of Green-Wood Cemetery in Brooklyn, New York, lies a one of a kind gravestone. The stone is shaped like the open pages of a book, and on its pages is the ingredients for a recipe this baker kept secret during her lifetime. Naomi Odessa Miller-Dawson, born on November 26, 1921, and departing on June 10, 2009, at the age of 87. She was a remarkable cook whose legacy lives on through a cookie recipe etched on her gravestone.
Naomi was a first-generation Brooklynite with roots tracing back to Barbados. She spent her career working for the post office and was a devoted fan of the New York Giants. She lived in a multi generational home where family and friends knew not to bring in takeout, because she let them know, “She could cook it better.”
Her son, Richard, had the idea to immortalize his mother’s spritz cookies. These delectable treats weren’t just a family favorite; they were a hit at Richard’s workplace. Yet, Naomi remained protective of her secret recipe when asked for the details. Towards the end of her life, Richard proposed the idea of inscribing her favorite recipe on her memorial stone, and she agreed to have it inscribed. Richard believed this was a fitting way to celebrate her life, and it has become a source of joy for those who visit the cemetery.
The recipe itself is a simple yet treasured family heirloom. Naomi’s granddaughter learned to make the cookies by her side, passing the tradition down to her son, who is now the designated family cookie maker. The recipe, which possibly came from a New York Times clipping, has been preserved in the family, along with Naomi’s aluminum cookie press.
Naomi Miller-Dawson’s Spritz Cookies
Yields five dozen or more
Ingredients
One cup room temperature butter or margarine
¾ cup sugar
1 teaspoon vanilla
1 egg
2 ¼ cups un-sifted flour
½ teaspoon baking powder
⅛ teaspoon salt Instructions
Preheat oven to 400 degrees Fahrenheit.
In a bowl, cream the butter or margarine thoroughly. Gradually beat in the sugar, vanilla, and egg. Add flour gradually with baking powder and salt. Mix until thoroughly combined. The resulting dough should be soft.
Refrigerate the dough for 30 minutes.
Working in batches, squeeze the dough through a cookie press onto an ungreased baking sheet. Leave about two inches between each cookie. If desired, you can decorate the cookies with bits of dried fruits, nuts, or chocolate chips. Bake for 8–10 minutes, until a light golden brown. Allow the cookies to cool completely on a rack.