Recipes get passed down through generations for many different reasons. Some for traditions, or remembrance of the maker, and some because they are just too good to forget. I found my Great Great Grandmother Rose's Sugar Cookie recipe in a stash of loose paper recipes my mother gave to me. For years I have used my Grandma's Sour Cream Sugar Cookie Recipe and that is the one my children have loved forever.
This Valentine's weekend I decided to try my Grandma Rose's cookies to see what the difference is and why my mother, who is a fabulous maker saved this one with stars and hearts. My mom wrote a little note that these cookies were made when she would visit Grandma Rose as a little girl and that the scent of them baking always reminded her of her favorite grandma. So, there you go...you know why I had to try them.
We had our kiddos over and made them with them after church on Sunday and indeed the house smelled of sugar and nutmeg. What I discovered when I made them was their texture is that of a macaroon. They are so soft on the inside, it was like biting into a soft pillow with a puff of sweetness in the layers. Goodness, even my husband said they were the best sugar cookies I've ever made. I had to tell him it was a different recipe! I'm sure Grandma Rose Helena Fay was looking down with a smile on her angelic face and we know why they were passed down through at least four generations of baker-makers. You will love these cookies! If you are not a fan of nutmeg, you can omit the amber spice...but I promise you, they are so good with it.
Grandma Rose's Sugar Cookie Recipe
1 Cup of Soft Butter
1 1/2 Cup White Sugar
3/4 Cup Evaporated Milk
2 Teas. Real Vanilla
3 Eggs Room Temp.
Mix together in an electric mixer until a golden yellow smooth mix.
Sift together and add to mix...
1 Teas Baking Powder
1 Teas Baking Soda
1/2 Teas Ground Nutmeg
3/4 Teas Salt
Mix in electric mixer until all the powder is incorporated. Add one cup of sifted flour at a time...it will take 3 1/2 to 4 cups of flour for the dough to hold together with a slight stickiness. Use a rubber spatula to push the dough into a ball and refrigerate for 1 to 2 hours.
When chilled roll out on a floured mat or counter and cut to 1/4 inch thickness. Cut into shapes and place on a parchment lined baking sheet. Bake for 8 to 10 minutes or until they are slightly tan of the bottom. Remove from oven and let sit for a few minutes on the tray to cool before moving them to the cooling racks. Once on the cooling rack, let the little sugar cookies get totally cool before you frost them!
Creamed Butter Cream Frosting
1/2 Cup Soft Butter
2 Teas Real Vanilla
2 Cups Powdered Sugar
Mix in an electric mixer until the powder is blended with the butter and vanilla. With your whisk attachment on a slow speed drizzle 1/4 Cup of Whipping Cream in the mix.
Mix at a medium speed until the mixture starts to fluff a little. Slowly add more powdered sugar a little at a time until you get the consistency of frosting you want to frost with.
This Creamed Butter Cream Frosting is like a soft buttery puff cloud in every bite. I love a good butter cream...but adding Whipping Cream instead of milk and giving it that extra whipping to fluff it, gave it a lightness that you usually don't get in a frosting unless they have added shortening (which I do not like). This frosting held up to all the swirling our kids gave it and stayed soft overnight.
These two recipes should go in your file to pass down as well. Grandma Rose would be so happy to have shared it with you! xoxo
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