2 Sticks butter
2 c Sugar
4 Eggs
3 ts Baking powder
1/2 ts Salt; (optional)
7 c All purpose flour; (more or
-less)
1/2 ts Baking soda
1 ts Vanilla
1/4 c Milk
Freshly grated nutmeg; to
-taste, about 1/3 of a nut
This is the recipe my mother’s mother used when my mother was a child.
There are probably better cookies of this type, but none that have fonder
memories. Mama had all sorts of sprinkles that we could decorate them with.
I baked this cookie for my mother to have with egg nog or coffee, and I
still bake them to remember.
Cream butter and sugar well; add eggs, one at a time. Stir together dry
ingredients with the first cup of flour and add to the butter mixture. Add
all of the milk and enough of the flour to make a dough firm enough for
rolling. (The less flour, the more tender the cookie)
Roll about 1/4 inch thick, cut to desired shapes, place on lightly greased
sheets and bake at 375F for about 8 to 10 minutes, or until lightly tanned.
Cool before storing in an air tight container.
Yields
1 Servings