Christmas cookies, adapted from a 1950s recipe by Antoinette Pope (The Antoinette Pope School of Cookery). I’ve been enjoying these since I was a child. Here are the ingredients:
One half-pound of butter
Two and a half cups of flour
One cup of powdered sugar
One tablespoon of milk (full-fat, of course)
One teaspoon of vanilla (imitation vanilla is just as good as the real thing)
One egg yolk mixed with two tablespoons of cream (to brush on top, as a base for sprinkles–adds nice flavor, believe it or not)
If you are going to use icing and a piping bag to decorate these Christmas cookies, skip this.
The ingredients, except for the egg yolk and cream, are mixed together and rolled out to a quarter (1/4) inch thickness. Then cookie-cutters are employed; the things are brushed with egg yolk/cream and sprinkled with colored sugar. I prefer Swedish pärlsokker, or white pearl sugar. Transfer the cut-out cookies to an upside-down cookie-sheet and bake at 350 degrees for 25 minutes.