GRANDMA ABBEY'S CHRISTMAS COOKIES
Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children.
Provided by KelliCooks
Categories Cut-Out Cookies
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet.
- Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 33.5 g, Cholesterol 48.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 248.9 mg, Sugar 17.5 g
CHARLENE'S "GRANDMA'S COOKIES"
I received these as part of a Christmas bake exchange. Charlene was kind enough to share the recipe with me! This makes a huge recipe but these freeze very well.
Provided by Pamela
Categories Dessert
Time 20m
Yield 1 large batch
Number Of Ingredients 9
Steps:
- Cream shortening, add sugar and eggs, beat well.
- Then add alternately the flour sifted with the baking powder, soda, salt with the milk.
- Roll out and cut with cookie cutter or glass top, bake at 375°F until done.
- to decorate:.
- ice with your favourite icing and sprinkles.
- or try using crushed candy canes and drizzle with chocolate.
GRANDMA ABBEY'S CHRISTMAS COOKIES
Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children.
Provided by KelliCooks
Categories Cut-Out Cookies
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet.
- Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 33.5 g, Cholesterol 48.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 248.9 mg, Sugar 17.5 g
GRANDMA ABBEY'S CHRISTMAS COOKIES
Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children.
Provided by KelliCooks
Categories Cut-Out Cookies
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet.
- Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 33.5 g, Cholesterol 48.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 248.9 mg, Sugar 17.5 g
GRANDMA ABBEY'S CHRISTMAS COOKIES
Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children.
Provided by KelliCooks
Categories Cut-Out Cookies
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet.
- Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 33.5 g, Cholesterol 48.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 248.9 mg, Sugar 17.5 g
GRANDMA ABBEY'S CHRISTMAS COOKIES
Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children.
Provided by KelliCooks
Categories Cut-Out Cookies
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet.
- Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 33.5 g, Cholesterol 48.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 248.9 mg, Sugar 17.5 g
GRANDMA MABEL'S GUMDROP COOKIES
This recipe was created by Art Smith's (Oprah chef) Grandmother Mabel. A holiday cookie that kids will love any time of the year. You can vary the color of the gumdrops for the holiday--green for St Patrick's day, etc.
Provided by SharleneW
Categories Dessert
Time 25m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- Cream the butter, margarine and sugar together.
- Add vanilla and the eggs one at a time until well blended.
- Sift the flour, baking powder, baking soda and salt together and add to egg mixture.
- Stir until mixed well.
- By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
- Refrigerate the dough until it is thoroughly chilled (at least 3 hours).
- (Chilling the dough will help the cookies keep their shape).
- Once the dough is chilled, preheat the oven to 350°F.
- Take a heaping tablespoon of dough and roll into a ball about the size of a walnut.
- Place on a greased or parchment lined cookie sheet about 6 inches apart.
- Bake for about 10 minutes or until light brown.
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