Meanwhile heat the oven to 350 degrees and line two large baking sheets with parchment paper. Step 4 Chill the dough for 15 minutes.Step 3 Add the flour mixture and stir on low speed until the mixture comes together in a smooth, firm dough.Add the milk, lemon juice and lemon zest, and beat briefly to combine. Step 2 In the same bowl (no need to wash it out in between), beat the eggs and sugar on medium speed for 1 minute.Transfer this mixture to a medium bowl and set it aside. Once the butter starts to break down, increase the speed to low or medium low and mix until the butter is incorporated into the flour, with the largest pieces about the size of peas. Add the butter and stir on very low speed, stopping and starting at first so the butter won’t fly around too much and kick flour out of the bowl. Step 1 In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder and salt, and stir the mixture on low speed until combined.(*Updated Decemto correct the amount of sugar – apologies for the previous typo that listed the sugar amount as 1½ cups.) It seems strange but it works, and it does make a difference in the texture of these cookies, which are a little more pastry-like than your usual sugar cookie. The method for mixing the dough for this recipe is unusual – instead of creaming the butter and sugar together, you mix the butter into the flour as if you were making pie crust. Weber’s Christmas Cookies are classic sugar cookies, ideal for rolling out and cutting into shapes. See the FAQ on my About page for more about measuring flour for baking. My recipes provide the flour measurement in weight as well as volume for accuracy. Mamie measured flour by scooping her cup directly into the canister, which results in a heavier cup than you’d get using the standard I follow.
In my translations of these recipes I’ve filled in those gaps, and in some cases I’ve adjusted a few of the ingredients to suit my taste and to accommodate for the difference in the way I measure flour. What I love most about these old recipes is the absence of directions, the assumption that everyone knows what it means to “mix as for pie crust”, or that “combine, cut in shapes and bake” is enough said without even specifying an oven temperature. I think Gladys Williams of molasses cookie fame was a neighbor, and Edith of Edith’s Shortbread was Mamie’s aunt, who died many years before I was born. Weber was but her sugar cookies were the ones we left out for Santa every Christmas Eve when I was growing up.
My grandmother had a circle of girlfriends she traded recipes with, some of whom I knew but most are just mysterious names on her old recipe cards. They’re meant to be simple, to look homemade, to let the pure taste of molasses or lemon or butter be the focus. That’s OK, that’s not what these cookies are about. I know Instagram and Pinterest are plastered with photos of cookies that are far more beautiful than these*. Old-fashioned Christmas cookies from my grandmother’s recipes aren’t fancy or trendy, but they still taste the best, and it wouldn’t be Christmas without them.
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