These cookies are a hallmark of my Christmas memories as a child. They are one of the most recognized food smells in my kitchen that are made every November, December and January. While the recipe is generationally ‘older’ I can testify that people of all ages love & celebrate these cookies. And you won’t feel guilty if you don’t frost them right away because they are great on their own. However, I would always recommend topping with mom’s buttercream frosting. Aside from being relatively easy, they are super versatile and freeze very well should you need to hide some away until the next family gathering.
Cookies (x 2 to double)
2/3 cups shortening (crisco)
1 ½ cup sugar
2 eggs
2 Tablespoons Milk
1 teaspoon vanilla
1 ½ teaspoon salt
2 Tablespoons Baking powder
3 cups flour
Buttercream frosting
3 cups sifted confectioner’s sugar
1/3 cup butter, softened
3 tablespoons milk or cream
1 ½ tablespoon vanilla
Cream together butter and sugar. Add eggs, milk and vanilla. Set aside wet ingredients. Mix together salt, baking powder and flour separately. Then add dry to wet ingredients by hand or ½ dry mixture at a time with a large stand mixer or spatula. Recommended stand mixer on the lowest setting with dough hook. Do not over mix- if mixed too much, the yeast will come out of the flour and the dough will not sit right. If blending with stand mixer, remove jewelry or nice clothing- the dough will fly.
Refrigerate the dough until cold (at minimum for 1 hour, but recommended overnight).
Sprinkle some flour on an even surface and roll out dough. Use cookie cutters of the season or always have a metal Christmas tree cutter available. Trees are always in season.
Pre-heat oven to 375 degrees F and cook 6-8 minutes on untreated cookie sheet. Always do a test cookie as ovens may vary. If baked on convection oven, then cook for fewer minutes. Remove and place on cooling rack. May serve as is or with Mom’s buttercream frosting & sprinkles. For the frosting, blend together the confectioner’s sugar and softened butter with a stand mixer or hand mixer. Once blended, add milk and vanilla and mix. Frosting should be fluffy, don’t forget to lick the whisk!
