My grandmama, god rest her soul, was not a cook. She had five kiddos and just didn’t have time. However, every Christmas she made sugar cookies. Mom says they used to have garbage cans full of them because they made so much. Her recipe is one of the only things I have with Grandma’s handwriting actually on it because she wrote in the cookbook the numbers for doubling and quadrupling the ingredients. Thank gosh, because I am not a math person.

So for the past 70+ years these cookies have been made every Christmas at her house, my parents house and now my house (and my sister’s!). They aren’t super fancy, and my family and I debate whether Anise should be used in the icing (Nay from me, Yay from my fam) but each season they disappear before New Years.

Recipe

• 2/3 cup shortening (I use butter)
• 3/4 cup sugar
• 1/2 tsp grated orange peel
• 1/2 tsp vanilla
• 1 egg
• 4 teaspoons milk
• 2 cups sifted all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

• Icing – mix all ingredients together until smooth and coats the back of a spoon
  • 2 cups powdered sugar
  • 1 TBS vanilla or anise extract
  • 6 TBS milk (or more, to thin)

Thoroughly cream together shortening, sugar, orange peel and vanilla. Add in egg and beat till light and fluffy. Stir in milk. Sift together the dry ingredients and add in the wet mixture. Divid the dough in half and chill for 1 hour.

On a lightly/medium floured surface roll to 1/8″ thick. Cut into desired shapes with cutters. Bake on a greased cooky sheet 6-8 minutes. My oven runs hot, so I stick with 6 minutes. Cool slightly; remove from the pan and place on a rack. Decorate with icing. Makes 2 dozen.

Tip: Dough is very finicky and will stick to the counter when its warmed up. So you have to work fast and keep the bowl in the fridge. If the dough gets too soft return it to the fridge so it can firm up.

Bon Appetit!