“Your holly and candles were a treat and have served more than once. I have about half of the candles left on the mantel. They are such a pretty red. You do think of the nicest things! I suppose that is what is called ‘having an imagination.’ Well, thanks a lot for everything – the card with its message was doubly appreciated. Ina Dobson to her son, Vance, at Christmas 1935
Frosted sugar or ginger cookies are my favorite traditional Christmas cookie. I always thought I would eventually grow up and Swedish spritz would be my favorite, but no, I still like frosted shapes. I've sought long and hard for the ultimate frosted sugar cookie recipe. Maybe you have a favorite sugar cookie recipe in your files that you would share with me.
Here's the recipe my half-sister, Joni, used to bring it to Christmas baking sessions. You can find it in Betty Crocker's Cookbook, 1969.
DELUXE SUGAR COOKIES
1 cup butter or margarine, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
Mixed thoroughly butter, confectioners' sugar, egg, vanilla, and almond extract. Blend in flour, soda, and cream of tartar. Cover. Chill 2-3 hours.
Heat oven to 375. Divide dough in half. Roll each half 3/16" thick on lightly floured cloth-covered board. Cut into shapes. Decorate with colored sugar (or frost after baking). Place on lightly greased baking sheet. Bake 7-8 minutes or until lightly brown on edges.
I like to frost my cut-out cookies and decorate simply with red hots, colored sugar, and marshmallows. But Mother and Nina piped the frosting onto the cookies. They spent hours working over those cookies, and they were charming. Well, you know how I feel about all that fuss over something that's gone in two or three bites, but they took a lot of pride in it. KW