Over the new year’s holiday, we traveled to Missouri to spend time with our nephew, Richard. We were invited to spend New Year’s Eve with friends Robert and Susan. Robert’s parents Bob and Sue joined the party as well as my sous-chef dish-washing mom and Robert’s son Nathan.
We had lots of fun, food, and laughs. Starting with an array of appetizers, Robert treated us to his $40 Lasagna. It is a recipe he has perfected over the years and after one bite I knew why it is his specialty and why it is aptly named $40 lasagna. This lasagna was so packed with delicious ingredients and was in a HUGE party-sized baking pan. I am even wondering if $40 would cover that grocery list! Salad and garlic bread rounded out the menu.
Then Sue disappeared into the kitchen and returned with this plate.
Butter cookies … ah, I’ll bet you can’t eat just one! My Chief Cookie Eater and I decided last fall that we were going to cut out or at least cut back on our daily sugar intake. I can down on mine, he basically cut the sugar in the form of dessert out of his diet. So, having any dessert, let alone sugar cookies was tempting. Actually, on the way to the dinner party we both agreed that since it was New Year’s Eve if we wanted dessert, we would enjoy a little.
A little … well, I’ll betcha can’t eat just one! That was definitely the saying of the evening!
Later my sous-chef dish-washing mom admitted, “I’m pretty sure I ate 6!” Yes, they are melt-in-your-mouth delicious. These cookies are crisp on the outside and soft on the inside. My Chief Cookie Eater says “they are perfect.”
I quickly told Sue about my blog and asked if I could share the recipe. She quickly said “yes!” and emailed me the recipe. Sue says “the recipe originally came from my mother. I’m not sure where she got it, but as a child, we lived in New Jersey, about 25 miles from NYC.” Sue and Bob report these cookies have been enjoyed on three continents that they know of — North America, Europe, and Asia!
Several weeks ago we were going to have a fellowship lunch at Community Bible Study. Since my husband, my mother and I are all in CBS we needed to take a BUNCH of cookies to share. Mom and I made 4 batches. The entire house had that sugar cookie candle fragrance except it was the real thing!
Anxious to share with our CBS friends we carefully divided up the cookies freezing them for the big share day. That is when mother nature decided to put nearly 3/4 of the United States in a deep freeze. Then it rained, turned to sleet and eventually snow. School was canceled for 3 days and Community Bible Study was also canceled. A little snow and ice paralyze the South because the back roads just get impossible to drive on. Oh, my word! We have a lot of cookies in our freezer.
This recipe makes between 3 and 4 dozen cookies depending on how big you make them. Sue made them small, so we made them small. I tried one panful of larger cookies and we just didn’t like them as well. We sprinkled some with a little sugar and left some plain for those who want less sugar. All-in-all these are the best butter cookies I’ve ever made.
Thank you, Sue Schultz, for sharing Grandma Schultz’s Best Butter Cookies! We are thankful for family who are friends and friends who are like family!
Yes, they really are the best butter cookies! And easy too!
Author: Sue Schultz
Recipe type: Dessert
Serves: 4 dozen
2 cups butter, softened
2 cups sugar
2 eggs, separated
4 ¼ cups sifted flour
2 teaspoons vanilla
1 teaspoon salt
Candied Cherries (red/green) for decoration * Optional
Preheat oven to 350 degrees F. Place parchment paper on cookie sheet.
With the mixer on medium speed, cream softened butter, add sugar and cream thoroughly.
Add egg yolks, flour, salt, and vanilla. Mix well.
Form small balls of dough using a small cookie scoop or 2 teaspoons of dough.
Place each ball on cookie sheet about 2 inches apart.
Flatten with the heel of your hand.
Brush tops of cookies with lightly beaten egg whites. This is an important step because it causes the cookie to have that shiny browned look!
Top with bits of candied cherries or sprinkle with sugar.
Bake at 350 degrees F for about 10 minutes or until lightly brown on top and around the edges. These burn easily because of the high butter content. Watch the first batch carefully to adjust oven time accordingly. Convection ovens may take less time.
Yesterday I wrote about these lovely sugar cookie flowers. For those of you who have signed up to receive notice of a new blog post via email you may or may not have seen a picture of the cookies.
But for some reason Feedburner sent out this picture of a momma and her baby! I took the picture a few weeks ago just down the road from where I live. But since it doesn’t have much to do with sugar cookies I’m not sure how it ended up in some of your emails.
Did you receive any sweet surprises this Christmas? I did! Rewind to a month ago at the beginning of the holiday baking season. My cousin Laura sent me an email asking if I had ever made my Grandma Paulsen’sanise cookies. Both Laura and I remember the hundreds of anise cookies our Grandma would make every year. They were a favorite cookie of both of our fathers (who were brothers.) I sent her the recipe and told her I hoped to get a batch made this December. Sadly, I didn’t get it done. With my kitchen a construction zone I really didn’t get all that much done this month.
Laura and I grew up at opposite ends of Nebraska. As little girls we saw each other at family reunions and an occasional gathering at my Grandma’s house. As adults we live in different States and today our paths cross thanks to Facebook. Isn’t this a great picture of Laura and her husband Mick? Now, fast forward to Christmas eve day. We had a busy morning rushing around accomplishing very little. With a sigh we finally got into the car to head to the Christmas eve service at church. Check the mail box on the way down the drive way. It was plum full. And there was a box. Return address: my cousin Laura.
And the sweetest note and best Christmas surprise … my Grandma’s anise cookies lovingly made for the very first time by Laura. My heart warmed as I was transported back to Christmas in my Grandma’s kitchen munching on handfuls of anise cookies. Laura, thank you so much for this sweetest of this Christmas surprise. I hope return the surprise one day.
Did you receive any sweet surprises this Christmas? I would sure love to hear about them … please leave a comment 🙂
Since this was my week to bake and blog for Tuesdays With Dori I thought it might be fun to take a look at some of the Rugelach created by other Tuesdays With Dorie bakers. If you click on the picture I will link it to the website of the baker. Enjoy and drool!
This first one comes from one of the hosts, Jessica at My Baking Heart. You can click on the picture to link to her website where you can get a copy of the recipe. This baker posts in both English and Italian and blogs from Switzerland!
From A Whisk And A Spoon these looked messy but I am quite sure they were delish! And finally ….
This Little Monkey tells a tale of woe as she describes her adventure of baking Rugelach. But all in all, I think this looks good and I’ll bet it tasted fabulous!
I have loved baking the Rugelach and have found it is a favorite with many people I know! I have also had friends ask me “where can I buy it locally?” I think you will just have to bake some up for yourself! 🙂 As I end this week I am looking back to the Lemon Orange Chiffon Cake I made last week when my cousin was here. Wish I had a piece right now~
And of course there was my own Rugelach mania ….
But I must say if you missed the Chicken Dumpling Casserole you must go back and take a look. This is going to be a keeper recipe for me and if you decide to give it a try I would love to hear from you with your comments. |
FYI – I have revamped my Contact Form tab at the top of the page to the far right. If you have tried to email me in the past and had trouble I hope I have that corrected. I absolutely love to receive comments, suggestions, ideas, and recipes so feel free to leave a comment at the bottom of any blog post! I do love hearing from you! Happy cooking and have a blessed weekend!