Two of those who I’ve lost passed on two great cookie recipes that my family has enjoyed making for years. I remember enjoying both of my grandmothers’ cookies and looked forward to them every year. I would like to share their recipes with you in hopes they will become a favorite of yours and bring you fond memories, also.
Paula’s Family Sugar Cookie Recipe From Mama
These soft and chewy sugar cookies are a Christmas cookie exchange staple in our family! This no-chill dough sugar cookie recipe has just a few simple ingredients and comes together quickly.
2 C All Purpose Flour 2/3 C Shortening
3/4 tsp baking powder 2 Eggs
1/4 tsp salt 3/4 tsp Vanilla
3/4 C Sugar
1. Preheat oven 400 degrees F.
2. Sift dry ingredients together into large bowl.
3. Cut in shortening.
4. Add eggs & vanilla, mix well.
5. Roll out very thin on floured board and cut with a floured cookie cutter(s).
6. Place cookies on Greased or parchment lined cookie sheet & Bake for 9 – 12 minutes until edges are just starting to brown. Transfer to a rack to cool.
1 1/2 C Sifted Confectioners Sugar 1 Tbsp Milk
1. Sift Confectioners Sugar into a bowl & Add milk. Stir until smooth.
2. Divide into separate bowls & Color as desired.
3. Spread icing on to cooled cookies & Add any decorations you want.
Makes about 4 dozen cookies
Paula’s Family Italian Cookie Recipe From Teta
These Italian Cookies are the perfect bites of sweetness and are the perfect addition to any cookie platter. We enjoy them plain as a breakfast biscuit. These cookies also make a great dessert or a sweet treat with your afternoon tea.
12 – 14 C All Purpose King Arthur Flour 2 C Milk
10 Tbls Baking Powder 1/4 C Vanilla or anise extract
2 Tbls salt 2 C Olive Oil
12 Eggs 2 C Sugar
1. Preheat oven 375 degrees F
2. Sift flour and set aside.
2. You will need a very large bowl to make this recipe. Into it using a large sturdy spoon mix eggs, milk, vanilla or anise, oil, sugar, and salt.
3. Mix in baking powder two tablespoons at a time. Make sure that it is fully incorporated before adding the next two.
4. Stir sifted flour two cups at a time into wet ingredients. Mixing completely between each addition. Check dough after 12 cups. You should be able to roll the dough into “ropes” with floured hands.
4. If the dough is too sticky, add more flour.
6. Roll and shape pieces of dough into any shape you like. My favorite growing up was the candy cane shaped ones. Knots and S’s are also fun.
7. Place cookies on greased cookie sheet & bake for 10 – 12 minutes, until edges are just starting to brown. Transfer to a rack to cool.
We have always mixed these by hand.
1 Box of Confectioners Sugar Milk
Food Coloring Sprinkles
1⁄8 – 1⁄4 teaspoon anise extract
1. Sift confectioners sugar into a bowl & add milk. I start with 1 box of sugar, anise, and 2 tablespoons milk. We love the licorice flavor that anise gives so I put 1⁄4 teaspoon anise in ours. Stir until smooth. Then, I add a small amount of milk until it is just thin enough that I can dip the cookie tops in.
2. Divide icing into separate bowls & color as desired.
3. While the cookies are still warm, dip the top of each cookie into icing & add any decorations you want. Put cookies on paper bags or wire racks until the icing sets up.
Makes 5 pounds of cookies. They freeze well!!!
Paula’s No Bake Cheesecake Recipe
I’ve made this recipe and poured it into little mini phyllo (fillo) cups to take to parties. You can change it up by substituting the vanilla with other extracts and also caramelizing the sweetened condensed milk makes for a delicious caramel cheesecake.
8 oz Cream Cheese 1/3 C Lemon Juice
1 Can Sweetened Condensed Milk 1 tsp Vanilla
Graham Cracker Pie Crust
1. Cream the cheese until light and fluffy. When you think it’s light and fluffy do it for another minute.
2. Add the milk and mix on high until smooth.
3. Add the lemon juice and vanilla, mix again until smooth.
4. Immediately pour into pie crust and chill at least two hours.
5. Cut and Serve with your favorite topping.
I’ve always used a hand held mixer for this recipe, measured all my ingredients and had everything open and ready before starting to mix. If using a stand mixer you may need to power it down one speed so that things don’t fly out the bowl.