This is my husband’s favorite Christmas cookie recipe. It was passed down from his mom and we have enjoyed them every year for the last 25 years that we have been married! I was looking forward to sharing it with you..and, well, things didn’t go as planned.
I needed to make the recipe so that I would have images for this post. Now let me just say that EVERY year we have put this dough through a cookie press. See??
This lovely tool makes beautiful little shapes…like the ones you see in the picture. One problem: It’s missing the part that seals off the end which renders it completely ineffective. I spent 30 minutes looking for it, only to find myself distracted by how messy my cupboards are. Where is the part you ask? Your guess is as good as mine. Probably the same place as my missing garlic press and the potato peeler my husband bought for me from a very expensive kitchen store. Actually, I could probably tell you who took off with it…”not me.” “Not me” has committed many crimes in our house over the years and when I find “not me,” I’m pretty sure it’s going to get ugly.
Fortunately this recipe comes with a “Plan B.” Really, don’t most of us moms live in “Plan B” (Or C or D or F)? The dough can be chilled for a bit, rolled out and you can use cookie cutters to cut the shapes. So here’s the recipe:
Mix these together with a mixer:
1 c. butter, softened
1 c. sugar
1 1/2 t. vanilla
In a sifter, sift into a separate bowl:
3 1/2 c. flour
1 t. baking powder
2 t. cream of tartar
Gradually stir dry mixture into wet mixture. Chill for an hour if rolling out for cut out cookies. Then roll out 1/4 in. thick. If using a cookie press, (WAHHH!!!) there is no need to chill. (But I should probably think about chilling myself). Add any pretty sprinkles or colored sugar you may want to the tops.
Bake at 425 degrees for 6-7 minutes. Watch closely as smaller cookies may bake faster. May YOUR baking days be merry and bright and may all of your kitchen tools be easily found.