Wednesday, December 18, 2013

Holiday Cookie Post # 3: Great Grandmother's Sugar Cookies

I am so sorry this picture is not more festive.  I just threw a baby shower for a friend this weekend and the theme was mustaches and ties. I will post more recipes later from the shower but for now here are the most delicious sugar cookies ever.  I know everyone says they have the best recipe, but I really do :) Try it, and decide for yourself.  This recipe has been in my family for years. I remember eating these as a child, and always going back to sneak a few more. Now that I'm older, I no longer have to "sneak" more, but I can't stop myself either.  They are seriously the best cookies. You can dress these up for the holidays by using some festive cookie cutters and holiday themed frosting or sprinkles. Keep this recipe on hand to use year round though. It is so versatile because the cookie is delicious, but you can decorate them and make them work for any occasion. Oh, and read on. You will be pleasantly surprised about one little aspect of my recipe. Let's just say I roll my sugar cookie dough out a little differently than most. Read will never go back to your old way!

Great Grandmother's Sugar Cookies

2 Cups sugar
2 eggs
1 Cup butter (softened)
1/2 Cup buttermilk
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp nutmeg
5 1/2 Cups flour 

In a large bowl add baking soda, baking powder, salt, nutmeg, and flour and mix well with a whisk. Set aside. In a mixer cream sugar, eggs, buttermilk, and softened butter. Once you have done that add your flour mixture in a little at a time. Now that its mixed well divide the dough into halves or thirds and wrap in plastic wrap and refrigerate for a couple of hours.(Now you can go read a good book, work on a fun craft, or take a snooze.)

After the dough has chilled, preheat your oven to 400 degrees and begin rolling your cookie dough out in, wait for it... powdered sugar. Did you know you could do that?! Well, I didn't always know this, and it has changed my life! Instead of the dough at the end tasting more like paste, it is sugary goodness.  You can literally eat it in chunks, at least that's what I do, hey, no judging!! Make the dough about an 1/8 - 1/4 inch thick and then shape it with whatever fun cookie cutters you have. I love a good soft sugar cookie so bake these for 6-8 minutes. You want them to be just barely turning a light golden on the bottoms.  They usually are still pretty white on the top. If you like a crispier cookie,  leave them in longer.  Immediately take them off the pan and let them cool on a clean counter top and then transfer them to a plate when cool.  Placing them on the counter ensures they do not dry out.  And then top them with whatever frosting you like, or try my butter cream recipe.

Basic Butter Cream:

1 stick of butter (room temp)
1/3 cup milk
1 tsp vanilla
3-4 cups of powdered sugar

(In a mixer, cream the butter and then add the milk, vanilla, and powdered sugar.)
The only thing I will say about making this frosting or anything that calls for vanilla is use Mexican vanilla! It is the most amazing thing ever.  I seriously cannot rave about it enough, which means this will not be the last time you will hear about it.  I have discussed this with Heather many times and I still don't know if she has caved.  Try it, you will love it, and then tell Heather.If you put the pressure on her, she is sure to cave!
Hope you enjoy one of my favorite family recipes! Try not to eat too many!


1 comment:

  1. Was going to make sugar cookies this weekend Abby, I'll have to try this recipe...I've only recently used the recipe with sour cream in it that I love so I wonder if this will replace it! ;) AND I love the *powdered sugar secret! ~thanks!