The thought of baking makes me smile. The act of baking makes me cringe. I am the kind of cook who is care-free with measuring spoons. I cook to taste, with whatever I have on hand at the moment. This kitchen style never translates well to baking.
I have a few recipes from my late grandmother. She was a really special lady with an incredible knack for baking. Grandmas House from my childhood was literally lifted from a Norman Rockwell illustration. I’m all grown up now & sadly I can only make a couple of my grandma’s recipes with authenticity. My favorite Christmas Cookies notwithstanding.
By my grandmother’s recipe cards, these cookies are called Rich Christmas Cookies. I think the rich comes from them being more buttery than sweet. They are perfect when they are just a bit brown and crispy on the edges. I’ve had people tell me they’d be good with icing, nope, these cookies aren’t for them. They are perfect for those of you who like to dunk a buttery cookie into your morning brew while you watch little people tear into gifts. They are my absolute favorite and I’m taking the liberty of renaming them after my Gram. Pair with December, Angela’s Christmas Candy & your favorite warm morning beverage. Happy Holidays!!
- 1 cup of butter
- 1 cup of slivered almonds (toasted lightly)
- 2 eggs (beaten)
- 1 cup of sugar
- 1 teaspoon of vanilla
- 2.5 cups of flour
- 1 teaspoon baking powder
- ¼ teaspoon salt, or a bit less
- ½ teaspoon cinnamon
- Beat butter and sugar together until light and creamy
- Add well-beaten eggs, one at a time, then nuts and vanilla
- Sift and add dry ingredients
- Chill dough for a bit in the fridge, roll out and cut into shapes
- Bake until the edges are a bit brown and toasty (will vary with shapes and thickness)
- Oven temp: 375
Christmas Breakfast? Whimsy Chef Josh Brandner knows what to make.