Grandma Sally’s Christmas Cookies
As you might have guessed from the name, the recipe for Grandma Sally’s Christmas Cookies was passed down from my maternal grandmother (and namesake) Sally, a wonderful woman who passed away before I was born. Everyone says she was a great cook and a proponent of local and organic food before those were buzzwords. My Mom remembers the “chaos” that was making Christmas cookies with her five sisters and brother and the “fun and imperfect cookies” that they made. She writes, “We (the kids) sat around the Lazy Susan table in the kitchen and ‘decorated’ the cookies however we wanted. There was not a ‘right way’ to do it! We ate lots of raw dough, too. Licking the beaters was a privilege.”
I wish Grandma Sally could be there when we get married but I know she will be smiling down and well represented by her six children, eleven grandchildren (three of whom are named Sally!) and one great-grandchild. I’ll be wearing her gold bracelet when I walk down the aisle.
Sally’s Christmas Cookies are delicious and more exciting than a traditional holiday sugar cookie because of the hint of cinnamon and nutmeg. I decided not to roll out the dough and cut shapes with cookie cutters (because ain’t nobody got time for that the week of their wedding.) Instead I rolled the dough into balls and flatted them with the tines of a fork.
This afternoon we are off to North Carolina where we will be getting married this weekend. Words can’t say how excited and happy I am to marry Joe! Thanks for reading and for all of your nice comments.
What to buy:
- 2 cups sugar
- 1 cup butter
- 2 eggs
- 3 and 1/2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bourbon or vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
What to do:
- cream butter, sugar and eggs
- combine dry ingredients and add to butter mixture, stirring just until mixed
- chill dough for an hour
- preheat oven to 400 degrees
- roll out on a floured surface if you want to use cookie cutters to cut cookies into shapes or roll into 2 inch balls, pressing to flatten
- bake for 8-10 minutes until middles are set