Ah, cookies.
I started the sugar cookies some 12+ years ago on Halloween. It morphed into a Christmas Tradition somewhere along the way.
This is my Mother-in-law’s recipe, and I’ve never seen a better sugar cookie anywhere.
Sugar Cookies:
4 Cups Flour
1 tsp Baking Powder
1 1/4 Cup Sugar
1 Cup Butter or Shortening
1/2 tsp Salt
1 tsp soda
2 eggs
1 tsp Vanilla
1/2 cup Milk
Sift dry ingredients together, cut in shortening. Add other ingredients and mix well. Chill before rolling and cutting. Bake at 375 degrees for 10-12 minutes.
Simple and up front. I do have a few suggestions and a minor alteration or two.
First note is that you REALLY MUST use bread mixers with this.
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Second. DO NOT under any circumstances fill an entire bowl while you are letting this chill. Leave yourself space to get a grip on the dough, for once chilled, it’s brick-like. I’ve taken to molding myself little handles.
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Now then, once it’s chilled (and you want to give it a good 8 hours), I’ve found rolling and cutting to be MUCH easier if you knead it for a minute or two, using plenty of flour to keep it from sticking to your counter or hands.
Then, it’s just cutting your cookies…
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Ah, trees, ginger bread men, and bells….
Of course, it wouldn’t be CHRISTMAS without the three wise T-Rex’s.
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I’m sure you know ALL ABOUT the story of the three wise T-Rex’s, but I’ll go into that a little more when I have more time to do it justice.
Now, the final note I have is on baking time. The recipe says 10-12 minutes at 375.
I’ve consistently found that too long, and my times have been closer to 7-9 minutes. So, I’ld check em at 7, if I were you…
Now for the Pickles…
I have NO IDEA where this recipe originates from, in the beginning. My Grandmother would make these pickles, and we’ld get to have some for lunch whenever we were over at her house. As she no longer makes them, I’ve taken it upon myself to carry them forward. And, since Christmas is a time of cooking special things anyway, they have become a Christmas staple.
Now…thing is, there’s really not a set “recipe”…
So, ignore the insanity, forget your mind screaming it sounds odd, and give it a try.
First, go buy some dills.
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Ok, now dump em out. Save the brine, if you have a use for it. We’re not using it here…
Now, chop them up and put about 1/2 back in.
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Now, cover them in sugar. (about roughly a cup, but I no longer measure these days)
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Now, you guessed it. Chop up the rest and put them back in as well.
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And repeat the sugar treatment. Next, get some pickling spice. I like the pickling spice straight in the jar, but my brothers are spoiled, and don’t like the ‘dirty pickles’ as much, so we put the spice some cheese cloth.
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There are 2 optional steps here in the recipe: Garlic and onions. Cloves of garlic for the sock, or chopped onions. Not having garlic, I used a little garlic powder.
Just put all that in the jar, then pour a bit of vinegar on top. About 2 Tablespoons worth.
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Let these sit in the fridge for at least 3 days. I prefer about a week, myself. And you get a unique pickle unlike anything you’re likely to have tasted anywhere else. Trust me, they’re good.