I originally came by this recipe at a Delta Delta Delta recipe exchange party in Knoxville, Tennessee, way back in the late sixties. It has been a hit every holiday season. My children and I loved to gather together with all our cookie cutter collection and toppings and choose our favorites for decorating. Whether beautiful or weird in appearance, once our individual styles were sealed, they were always delicious. It was a bit of a mess, but full of wonderful smells and memories, and so worth it. All the children are grown now, but we still fill the kitchen with these special cookies once or twice each year.
4 cups all-purpose flour, sifted, plus more for rolling
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1¼ cups (2½ sticks) butter
2 eggs
1¼ cups granulated sugar
1½ teaspoons vanilla extract
Confectioners’ sugar for rolling
Colored sugar for baking
Toppings (optional)
In a large bowl sift the flour, baking powder, baking soda, and salt together. Cut the butter into the flour mixture. In a small bowl beat the eggs, sugar, and vanilla together. Blend the sugar mixture into the flour mixture.
Sprinkle the rolling surface and rolling pin with a mixture of confectioners’ sugar and flour. (Confectioners’ sugar keeps from using too much flour and drying out the cookies.) The dough starts out a little soft, so keep the area well dusted and the more you and the kids fool with it and roll it out, the texture changes and the dough is easier for the kids to handle.
Preheat the oven to 400°. Roll out the dough and cut it into the desired shapes. Sprinkle with colored sugar before baking. Dust the cookie cutters with flour between cuttings to keep the dough from sticking. Top the cookies with nuts, cherries, or other favorite toppings before and/or after baking. Bake the cookies on a greased cookie sheet for approximately 8 minutes or until just delicately brown around the edges. After the cookies are done they can be brushed with confectioners’ sugar glaze or sprinkled with colored powdered sugar. Cookies can be frosted and then decorated.
YIELD: 3½ DOZEN
Anne Galbraith
Knoxville, Tennessee