I have to confess this is kind of a hope chest post. The grandmother I refer to is me, in the far distant future. LOL
The first year I was married my Dad gifted me a cookbook, back in 199-…we won’t tell, and one of the recipes was for the best sugar cookies in the world. He addressed it to me in my maiden name as it took him a few years to get used to the idea that I was married to Mr. MeatloafIsMonday. Eventually, when the first chirping birdie came along he finally accepted him into the family.
Each Christmas I’ve made these cookies, my son’s grew up setting these out for Santa each year with hopeful expectation of gifts to come. As far as they were concerned it was a was a giant payoff each year under the tree and in the stockings.
First, soften two sticks of butter. This is an important step, to soft and your cookies will melt when they cook and burn on the edges. To cold, and the dough won’t come together properly. It needs to be just right. Set on the counter, every so often see if you can make a fingerprint. Once you can do this but the butter is still firm its time to start making cookies. Put these, and 1/2 cup of butter shortening in the mixer and cream together. Add sugar and blend together. Spoiler alert: this recipe has equal parts sugar and flour which equals heaven.
Once this is done, separate three egg yolks…
Add to cookie batter, along with the vanilla, and blend…
Add the flour, baking soda, cream of tartar, and salt. Preheat oven to 300-degrees. Put dough in a plastic bag or cover with plastic wrap to keep in fridge between batches. This dough should be kept cold, otherwise, the cookies will be naughty and not nice.
Roll dough into 1-inch balls, and put on an ungreased cookie sheet about two inches apart. You can go as large as 1 1/2-inch balls, but it increases the cooking time by 5-7 minutes.
Bake for 20-25 minutes, remove from oven to cool on baking sheet for a few minutes then move to a wire cooling rack to finish cooling.
Serve immediately, makes about 2 1/2 dozens cookies. Don’t forget to save some for Santa!
Grandma's Christmas Cracked Sugar Cookies
1/2 cup unsalted butter
1/2 cup butter shortening
2 cups sugar
1/2 teaspoon vanilla
3 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
- Preheat oven to 300-degrees. Combine unsalted butter and butter shortening in mixer. Beat together with sugar then add vanilla and egg yolks.
- Add the dry ingredients until blended together. Form dough into 1-inch balls and place on baking sheet. Bake for 20 minutes or until done. It will be done once the cookies are set, and the edges are slightly browned.
- Let cool on the pan for a few minutes, then remove to a wire rack to cool completely. Serve immediately, or store in a tightly sealed container for up to three days.
*Note: We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The Usual Suspects