A small sampling of this year's sugar cookie assortment.

Merry Christmas! The last two weeks have been a mad dash around the homestead. We baked a total of 14 batches of cookies, and in the hectic fray I stopped posting here. In a few days I’ll give a recap and links to some of the better recipes we used.

We also had a bit of a winter storm (about 24 inches in about 24 hours) that locked our county down for two days, delaying presents in transit (some did not arrive) and making last minute shopping even more of a hassle than usual. Even so, the snow was a refreshing break from the usual cold rain Decembers have brought this past decade. This is the first White Christmas Thing 1 and Thing 2 have ever seen!

As a special gift to you, I am posting a family heirloom recipe. My Me-Ma made these sugar cookies when she was a girl in Pennsylvania Dutch territory, and they have been a Christmas tradition in my family for nearly a hundred years. We bake them now on Christmas Eve to ensure a good stock for Santa’s cookie plate (and for dunking in Mommy and Daddy’s tea on Christmas morning). These are a much more cake-like sugar cookie than you are likely to find in any modern bakery, and they don’t last long so they should be eaten within a few days. You can color the dough and add sprinkled before baking, but our favorite way to eat them is done up with a powder sugar and milk glaze.

Me-Ma’s Sugar Cookies
makes 3 dozen, depending on what size you cut them

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour
  • 1/4-1/2 tsp vanilla
  • pinch of salt
  1. Heat oven to 350.
  2. Cream together sugar and shortening until well blended, then beat in egg. In another bowl, combine flour, salt, baking soda, and baking powder. Add flour mixture to shortening mixture slowly, alternating with milk, until well combined. You may need to add up to 1/4 cup more flour if the dough it too wet and sticky to roll.
  3. Roll dough out on well floured surface until 1/8″ thick. Cut into desired shapes, then bake for 9 minutes, removing before they start to brown.
  4. Cool completely before glazing.
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