I mentioned in my previous cookie post that next I would make cookies from some of my mother-in-law’s recipes. She was a cook and baker of some renown–particularly for her pies–but I always loved her Christmas cookies. These are particularly good, easy, and extremely simple to put together. They store very well in a tin or plastic container. And the name says it all: they are wonderfully buttery and crisp. Their delicate fragrance is filling the house right now, bringing memories of past Christmases. First, the photo, then the recipe.
- 3/4 lb soft butter
- 2 c. flour
- 1 c. powdered (icing) sugar
- 1 c. cornstarch
Cream butter, then add flour, sugar, and cornstarch slowly, while continuing to cream. When all is incorporated and mixed through, divide dough into four portions and wrap each in plastic wrap or foil. Chill thoroughly.
Preheat oven to 325 f., take one portion at a time and, working quickly, take bits of dough, roll between your palms and shape into 1″ balls. Place balls 2″ apart on ungreased cookie sheet. Flatten with floured tines of fork (I prefer to use icing sugar instead of flour). Bake 18 – 20 minutes until lightly browned. Yields about 5 dozen small cookies. They can be made larger if you choose, just leave enough space between on the cookie sheet.
I’d like to give credit for the recipe, but Grandma didn’t note where she got it. Perhaps my sister-in-law remembers if it’s an old family recipe or if her mother got it from a book or magazine. I’ll have to ask. Oh, one note: the recipe seems to assume you will be using salted butter, so if you use unsalted, as I do, you may want to add a small amount of salt.
More of Grandma’s recipes to come.