I have fond memories of visiting my great-grandmother’s house and enjoying sugar cookies (it was her signature recipe that everyone knew her for!). My grandmother also made them and we would always decorate them when our very large family would get-together for Christmas. My sisters and I made them for holidays when we were younger. As you have seen in many of my post, my youngest son, Evan, loves to cook and bake. This is one of his absolute favorite things to make. And, so the tradition continues for a fourth generation!
This year, we made the cookies in “Steps.” Evan pretty much single-handedly made the dough on the Wednesday before Thanksgiving and we stuck it in the fridge (which makes it easier to roll out).
Then, when we gathered with Frink family on Thanksgiving, we cut and baked the cookies. Of course, we had to enjoy some that day.
But, the real fun started on Friday, when my sister hosted a Husker party/Thanksgiving dinner. That’s where got to decorate the cookies! You can see from the pictures, it was all ages that got into the activity.
There really is nothing healthy about this recipe, but because it is a family heirloom we continue to make it a handful times a year. I am a firm believer that if you are eating right most of the time, a handful of special treats are to be enjoyed and savored. And, these cookies fit that bill! Not to mention, that Great-Grandma Eulalia lived to be 96 years old! So, these cookies may not be the most heart-healthy, but they certainly are good for the soul!!
Grandma Eulalia’s Sugar Cookies
All you need:
1 cup real butter
1 cup Crisco (I am pretty sure the original recipe used lard 🙂 )
1 cup granulated sugar
1 cup powdered sugar
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
4-5 cups flour
All you do:
1. Mix the butter, Crisco and sugars. Cream. Add eggs and mix.
2. Add vanilla, baking soda and cream of tartar. Mix.
3. Gradually, add flour until a stiff dough forms. Chill for 2-24 hours. (we sometimes skip the chilling, but it does make them easier to roll out).
4. Roll dough to a 1/4 inch thickness and cut into desired shapes.
5. Bake for 8-10 minutes on 350 degree’s until golden brown.
6. Cool for 10-15 minutes. Decorate, as desired.
Grandma Eulalia would simply roll the cookies in a ball and then press flat with a glass dipped in sugar (sometimes colored for the holiday).