Wednesday, December 17, 2008

Grandmother Cookies

My grandmother's Sugar Cookies

These cookies are truly divine. They are a bit crispy, yet still soft enough to just sort of melt in your mouth. I absolutely loved them when I was a little girl, and I counted the days to Christmas each year, when I knew my grandmother would be baking them again!

1 cup shortening (I have used butter sometimes)
3/4 cup white sugar
1/2 cup brown sugar
1 egg
2 cups flour
1 tsp baking soda
2 tsp Cream of Tatar
1 tsp salt
1 tsp vanilla
1 tsp almost extract (sometimes I use two)

Sift flour, baking soda, Cream of Tatar and salt. Cream the shortening. Beat in sugar, and add the egg. Beat well. Add the dry ingredients, mix well. Add vanilla and almond extract.

Divide the mixture into two rolls (like long logs). Place dough in wax paper in refrigerator for at least an hour. Then slice cookies off log and place on a greased cookie sheet. Cook at 350 until just lightly coloured (8-ish minutes).

I also roll the dough out sometimes and cut shapes out with my holiday cookie cutters. Then sprinkle a few red and green sprinkles on the top and bake!! The dough can be stored in the refrigerator for 2/3 weeks - great for making last minute cookies when company stops by!

My grandmother's Ginger Snaps

These cookies are also divine. What made them exceptionally special for us was the fact that my grandmother somehow managed to slice the cookies so thin, they were almost like paper. These really and truly melted on your tongue as you slid one into your mouth.

1 cup shortening
1/3 cup brown sugar
2/3 cup of molasses
2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon, nutmeg, cloves
3 cups flour

Cream the shortening, then add sugar and molasses. Beat this well. Sift the dry ingredients, add to the shortening mix, and mix well. Divide the dough and shape into two logs. Roll into separate pieces of wax paper, store in refrigerator. When needed, slice cookies and press down with a fork on a cookie sheet. Bake at 325 for 8-10 minutes, or until lightly browned.

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