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Aunt Myrtle’s Christmas Cookies
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Description
These are the Christmas cookies I’ve eaten every year of my life. The recipe was my grandmother’s Aunt Myrtle’s. You can also use heart-shaped cookie cutters for Valentine’s Day, or stars for 4th of July. I always double this.
Ingredients
- 1 cup Brown Sugar
- 1 cup Crisco Shortening
- 1 whole Egg
- 1 teaspoon Vanilla
- ½ teaspoons Salt
- ½ cups Milk
- 1 teaspoon Baking Soda
- 2-½ cups All-purpose Flour
Preparation
Cream together brown sugar and Crisco shortening. (By hand, with a fork.)
Add the egg, vanilla, and salt.
Alternate adding milk (with the baking soda dissolved in it) and all-purpose flour (sift after measuring) a little at a time until all combined.
Chill dough for several hours or overnight.
Dough will be sticky; to roll out, liberally sprinkle flour above and below the dough. Use large, simple cookie cutters.
Bake on a greased cookie sheet at 375 degrees for 6 to 8 minutes until lightly browned. Cookies will still be soft.
Remove from cookie sheet (handle gently) and let cool completely before frosting.
See Aunt Myrtle’s Cookie Frosting for the frosting recipe.
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