Burrrrr! This week we are traveling to Petersburg, Alaska aka Little Norway. It’s always amazing to me when I find community cookbooks in Arkansas that are from other states. I just stare at them and ask, “Well, how did you get here? I bet you have an awesome story to tell.”

I digress…Alaska. Located just off the coast of British Columbia, Canada, Petersburg, Alaska was first home to the Tlingit indigenous peoples for over 2000 years. A Norwegian pioneer named Peter Buschmann arrived in 1897. He immediately recognized the potential in fishing opportunities and worked right along side the Tlingit peoples to cultivate a lasting relationship even felt today.

Utilizing natural refrigeration with the LeConte Glacier, fishing boats could stay out longer and it was quickly decided that a cannery was needed. A sawmill and a dock soon followed and the birth of a thriving fishing community was born.

Around 1911 it was decided that lodge for Sons Of Norway needed to be built. Using volunteer labor, one of the largest structures in Petersburg was built and still stands today.

The Sons Of Norway hall was the social center for years. Along with lodge meetings, there were dances, conventions, card parties, and basketball games. In the spring, a farewell party was held for the fisherman before the start of fishing season.

Today, the Lodge stands as a monument to those immigrants who settled in Petersburg and began a new life.

This week’s recipe comes from the cookbook “Sons Of Norway Fedrelandet Lodge 23 Petersburg, Alaska”. Written in 1985, it celebrates the 75th anniversary of the lodge.

When I started deciding on a recipe, I found out quickly that I need to expand my pantry and add some cardamom. Lots of recipes in this book call for cardamom. I don’t believe I’ve ever had that before.

I figured I couldn’t go wrong with a sweet treat. I stopped at spritz cookies. I saw that it called for a “cooky” press. I had one of those! Have you ever gotten mad at cookie dough? Today was that day for me.

Couple of things:

1. Cooky presses are the devil. There was probably a reason I never saw my mom use one. I love all things kitchen, but I may start drawing the line at cooky press.
2. Maybe I need to try a different recipe for the cooky press.
3. Maybe I need to try an up to date version of a cooky press.
4. Anyway!
5. Not a hard recipe to put together. My cookies just would not press. I got so sick of it, I rolled the last of the dough into balls and said that’s ENOUGH!
6. I didn’t sift my flour. If you sift your flour, they are supposed to be smoother.
7. Will I make them again, probably not. Am I getting rid of my cooky press…also probably not😆

I hope you like them. They have great flavor and could hold up to use for a dip. Pour a glass of milk, have a snack and try not to think about throwing your cooky press in the trash.

This one is going to be short and sweet…sort of like the ingredients list for this recipe😆

I’ve already used a cookbook from Dardanelle. Sue me😆. I mainly picked this one up because it was done by the Cub Scouts. Community cookbooks are such a good way to raise money for different organizations.

Since Lake Dardanelle State Park is partially in Dardanelle, I’ll talk about that a little. Lake Dardanelle was created in 1965 after the Dardanelle Dam was completed in 1964 by the Corp of Engineers. In 1966, the lake was officially recognized as a State Park.

Today, Lake Dardanelle attracts bass fisherman from around the world. They offer camping, pavillions, picnic sites and a fabulous visitor center.

On to the recipe! While reading, “Cub Scouts Pack 69: Dardanelle, Arkansas” I came across Cowboy Cookies. Gah! These take me back to my high school days!

Let’s get to it! Nothing hard about this recipe. Straight and to the point. You boil a couple of things and stir in the other ingredients. Badda Bing, Badda Boom! Cookies❤️❤️

Fabulous and easy!