12 DAYS OF CHRISTMAS COOKIES – DOROTHY’S SUGAR COOKIES

Day 9 – Dorothy, as in Grandma Dorothy, my husband’s mother. Mom to six of her own kids, good-as-mom to neighbor kids, sister to seven siblings, and aunt to a big bunch. In the years when the kids were growing up she seemed to spend all of her time in the kitchen. If you came in the house by the side door, as everyone did, you were likely to find her there. Despite her efforts to make treats and squirrel them away to parcel out, the kids knew all the hiding spots. That freezer in the basement never got a chance to freeze any cookies she put in it because all five boys had their bedrooms down there.

Her sugar cookies were a real treat for me since we never had them at home. Although she frosted and decorated them she didn’t fuss over it. Why would you when they disappeared as soon as they left your hand? Follow her lead and just make a simple milk and powdered sugar glaze, colored if you want, and let the kids help frost and decorate them. I like to make these about 3/16″ thick, just a little thicker than Mary’s Sugar Cookies. Run whole oats through a quick whirl in a food processor to break them up a bit, or use quick oats. That makes the cookies easier to cut with cookie cutters. The oats help make a sturdier cookie that will stand up to kids “helping” with the frosting.

– Joan, 11 December 2018

IMG_7168

Dorothy's Sugar Cookies

  • Servings: 8-10 dozen cookies
  • Print

  • 1½ cups butter
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 2 cups oats, slightly broken up in a food processor

Cream butter and sugar. Mix in eggs, vanilla, and milk. Blend flour with salt, baking powder, and oats. Add this dry mixture to the wet mixture and mix until all the dry ingredients are incorporated. Place in a covered bowl and refrigerate dough overnight.

IMG_6312Preheat oven to 350°F.

Roll dough out to a thickness of 3/16″ and cut out shapes. Place 1″ apart on ungreased cookie sheet. Bake 8-10 minutes. Allow to cool before frosting and decorating with a simple glaze of 1½ cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Divide the glaze into smaller portions for various colors of dye. Let the glaze dry completely before storing or freezing.

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