Making these cookies at Christmas always reminds me that my mom always made them at Christmas for my god-father Dr. DeFuria and me.
This past Christmas as I made the cookies for people at work and of course me I thought about this connection with my past. Not to mention I still have my mom’s cookbook and her handwritten recipes.
Dr. Albert C. DeFuria was my dad’s best friend. They graduated from Syracuse University Medical School together. When my mom came back to Syracuse with my father at the end of WWII (she was from West, Texas) his wife “Terry” was her first friend.
Dr DeFuria was an Army veteran of World War II, serving with the 3rd Army 4th Auxiliary Surgical Group. He received the Bronze Star and European Theater ribbon with five battle stars.
Dr. DeFuria was chief of surgeons at St. Joseph’s Hospital, clinical professor at Upstate Medical Center and a team surgeon for the first live donor kidney transplant performed in Syracuse.
However, now that I have located my bio family it also brought to mind what a small world Syracuse was and how members of my bio family and family crossed paths without knowing the connection.
My Uncle John (my bio mom’s brother) after he left the Navy became an X-ray technician at St. Joseph’s Hospital. When I first met him and my Aunt Rosemary and we were talking we both discovered that he not only knew but worked with my godfather.
My Uncle also knew my dad since my dad also worked at St. Joe’s.
As I kid I went to St. Joseph’s to pick up my dad at the hospital. I also had my tonsils out there.
In addition I had intestinal surgery there performed by my god-father Dr. DeFuria.
So who knows our paths may have crossed those many years ago.
So now to the tasty part of this blog the recipe for the best cookies ever!
Macroons
- 4 egg whites
- 11/2 cup sugar
- 1 cup coconut
- 1 cup pecans chopped
- 2 1/2 cups corn flakes
Beat egg whites stiff – add sugar gradually beating constantly. Add pecans, corn flakes, coconut by hand. Drop by teaspoonful on well-greased cookie sheet. Bake at 215 – 250 degree oven 20 – 30 min until done. Let cool before removing.