The Joy of Christmas: Creating Cookies with Grandma
I used my new Bosch Mixer to make sugar cookies with Grandma. I have my own sugar cookie recipe that can be adapted for allergies on my blog!
Also, you can get $20 off any order (including this mixer) using code: TheCrossLegacy at
Grandma's Sugar Cookies
These sugar cookies are a huge hit, they're soft and chewy and every last bit of delicious. The best sugar cookie recipes for any occasion.
You can print a copy of this recipe here
Grandma's Sugar Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon double-acting baking powder
10 tablespoons unsalted butter room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Sugar or cinnamon-sugar for dusting (optional)
Instructions
Whisk the flour, salt and baking powder together and keep close by.
Working in a mixer with the paddle attachment, if you have one, beat the butter at medium speed for a minute or so, until it is smooth. Still beating, add the sugar and continue to beat for about 2 minutes, until the butter is light and pale. Add the egg and the yolk and the vanilla and beat another minute or two. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. In fact, because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and appealingly malleable.
Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter of the sausage is up to you - I usually like cookies that are about 2 inches or more across) and wrap in plastic. Whether you're going to roll or slice the dough, the packets must be chilled for at least 2 hours.
Getting ready to bake the cookies: Center a rack in the oven and preheat the oven to 350 degrees F. Have two lined baking sheets at the ready. For these, I prefer to bake a single sheet at a time. You can fill both sheets and keep one sheet covered in the refrigerator while you bake the other.
If you are making slice-and-bake cookies, use a ruler to mark off 1/4-inch intervals on each roll of dough. With a sharp thin-bladed knife, slice the dough into rounds and place the rounds on one of the baking sheets, leaving about 1 1/2 inches of space between each cookie.
If you are making roll-out cookies, work with one packet of dough at a time and roll the dough between sheets of plastic wrap or wax paper to a thickness of 1/4 inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut the cookies - I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for re-rolling, and carefully lift the rounds onto the baking sheets, leaving about 1 1/2 inches of space between each cookie. (This is a soft dough and you might have trouble peeling away the excess or lifting the cut outs. If so, cover the dough, chill it for about 15 minutes and try again.) After you've rolled and cut the second packet of dough, you can form the scraps into a disk, chill, roll, cut and bake them.
Bake the cookies, one sheet at a time, for 9 to 11 minutes, rotating the sheet at the mid-point. The cookies should feel firm, but they should not color much if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon-sugar, if you'd like. Let them rest 1 minute before carefully lifting them onto a rack to cool to room temperature.
Notes
Storing: The cookies will keep at room temperature in a tin for up to 1 week.
Freezing: Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.
Anise Cookie Recipe aka Grandma's Cookies!
Ingredients:
6 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 teaspoons Anise extract (not anise oil)
6 eggs
Icing:
4 cups confectioners sugar
7-8 tablespoons of warm milk
1 teaspoon Anise extract
Instructions:
step 1
Preheat oven to 350ºF. Line cookie sheet with parchment paper.
step 2
In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and granulated sugar until light and fluffy. Add extract and eggs, one at a time, blending well after each. Add flour mixture; mix until soft, slightly elastic dough forms. Using floured hands, form dough into 5 in. long x 1/2 in. thick logs. Shape into “S” shape; place onto prepared cookie sheets.
step 3
Bake 10-12 minutes or until just beginning to brown on bottoms (do not overbake). Remove to cooling grid and cool completely.
step 4
In medium bowl, combine confectioners’ sugar and milk, 1 tablespoon at a time, until smooth. Dip cooled cookies in icing, coating completely; place on cooling grid set over parchment paper and allow icing to dry.
*this recipe makes about 5 dozen cookies*
Grandma's Banana Pudding Recipe - the ultimate taste of the south!
This recipe has been in our family for generations and recently went viral on TikTok! I hope you love this dessert as much as we do and share it with your family.
Full recipe and blog:
TikTok: tiktok.com/@lovehardtraveloften
Instagram: instagram.com/lovehardtraveloften
All blogs: lovehardtraveloften.com
Great Great Grandma's Shortbread
Great Great Grandma’s Shortbread
Ingredients
1 pound butter 450 g
4 cups of flour 480 g
1 cup of icing (powdered sugar) sugar or fruit sugar 130g
please recheck the conversion of the ingredients from imperial to metric on the net to make sure they are correct
Instructions
Mix slightly softened butter with flour and sugar. Knead the dough until it’s smooth and begins to crack. Roll out the dough to about ¼ inch thick. Cut with cookie cutter or press into a shortbread mold. Bake in a slow oven 325F (163C) on the middle rack until delicately tanned on the edges maybe 8-10 minutes.. Be super careful not to burn them. Enjoy!
Forget The Mess!