It's A Gift

…some thoughts about gifts and giving and about life in general

‘Tis the Season for Merry Crispness Cookies

by admin - December 7th, 2011.
Filed under: Recipes.

This recipe was originally printed in our local newspaper many, many years back. (It was long enough ago that we had two newspapers a day, the Worcester Telegram in the morning and the Worcester Evening Gazette later in the day. Later on, only one paper was printed daily, called the Worcester Telegram & Gazette. Exactly which paper printed this recipe? I’m afraid I haven’t a clue!)

At any rate, this is a personal favorite. It’s a nice buttery rolled out sugar cookie. If you like, you can use cookie cutters to make holiday shapes instead of cutting the dough into diamond shapes by following the recipe directions.

I usually make this type of cookie dough as the first of the four or five different types, because this recipe calls for two teaspoons of cream or evaporated milk. I make sure to save a little whipping cream when I make the pies for Thanksgiving so that I don’t have to buy a carton just for that tiny amount!

MERRY CRISPNESS COOKIES
Beat 1 cup butter with 1 cup sugar. Sift together 3 cups of flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Add flour mixture to butter and sugar. Add 1 egg, 2 teaspoons of cream or evaporated milk, and 1 teaspoon of vanilla extract.*

Gather dough into a ball. Chill at least 1 hour. Roll out on lightly floured board 1/8 inch thick. Cut dough lengthwise into 1 1/2 inch strips with sharp knife. Then cut diagonally at 1 1/2 inch intervals to make diamond shapes. Place on ungreased cookie sheets and sprinkle with sugar. Top with walnut halves, if desired. Bake at 350 degrees F about 10 minutes or until lightly browned on edges. Cool completely, then store in tightly closed tin.

*I usually add about 2/3 to 3/4 of the flour, then add the egg and other liquids before adding in the rest of the dry ingredients. If you want to keep these cookies crisp, make sure they are cool and store them in metal containers, not plastic! These keep very well for a long time (if people can keep their hands off them, that is.)

3 Responses to ‘Tis the Season for Merry Crispness Cookies

  1. I just found some great Christmas recipes. Best of all you can get them for f r e.e. I just saved some them to my hard drive

  2. I found the same recipe in Peg Braken’s ‘I Hate To Cook Book’. I googled the title of the recipe hoping to find it online, as she didn’t give the oven temp in the book. Possibly she got the recipe from the paper, or vice versa. She described it as a crisp shortbread. Yum!

  3. I tend to think of shortbread as being more thick and crumbly and I much prefer a thin crispy cookie: however, given the amount of butter in the recipe, I can’t deny that it’s a “short” dough!

    Have you tried baking a batch yet?

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