Karel (aka “Mother”) Rucker’s co-workers and colleagues were beneficiaries of her passion for baking before she “turned pro”. Karel finessed her family recipes and created new ones for cookies, brownies, truffles and other confections. In 2006, Karel and a colleague, Greg Raynes, launched Mother Rucker’s Sweets in Fort Worth, Texas. The company has grown its catalog of cookies and sweets to an impressive array of specialty and corporate gift boxes.
Karen and I found Mother Rucker’s Cinnamon Cookie Brittle on Central Market’s shelves. Opening the foil-sealed package released the spicy cinnamon aroma, instantly alerting us that these unassuming little cookies were going to be something really special. This is one treat you will simply have to try yourself because words can’t convey how crisp and delicious they are. The cookies are buttery rich with a topping of crunchy sugar. Although stellar on their own, we immediately starting thinking about how they could be used. Allen immediately thought they would be excellent with coffee (his highest dessert accolade). We decided they would be fantastic crumbled over ice cream.
And then — we made s’mores! We spread one cookie with melted dark chocolate, topped it with a toasted caramel and sea salt marshmallow and another cookie. Dessert heaven! I don’t know if I will ever be able to eat s’mores with ordinary graham crackers again. The only thing better than finding these cookies is knowing there are two more flavors to try–almond and lemon. And try them we will. Mother Rucker’s website has more dessert ideas for their cookie brittles, including cobblers using cinnamon cookie brittle with apple pie filling, almond brittle with cherry pie filling and lemon brittle with blueberry pie filling. How quick, easy and fantastic would those be?