Nana's Christmas Butter Cookies

Tender, cutout , butter sugar cookies with a lemon flavor and topped with an egg wash or light vanilla glaze.

In a few short weeks will mark one year since my mom passed away. This year is the first time that I have actually made our favorite Christmas cookies since my mother has been gone. Back in 2008 I blogged about these wonderful butter cookies, but this year for some reason, I felt the need to redo the entire post. 

For me that particular post did not do these cookies justice. It just wouldn't be Christmas without my moms Christmas Butter Cookies. I have had these cookies every year for Christmas for over 40 years. When I was a kid I remember my mother working in the kitchen making batch after batch of these yummy cookies. I never really knew why she made so many, but she did. 

One thing my brother and I did know, was exactly where mom would hide the baked cookies for the holidays. We actually found out by accident. My brother and I were playing hide and seek and I hid in my parents closet.

I scrunched way down in the back corner and when I sat down I sat on a large sack. It was all tied up, so I wasn't sure what was inside. Being the nosy little girl that I was I had to look. I opened the sack and called for my brother. I told him look it's moms cookies!!!! 

It was like we found gold LOL. Mom had all the Christmas Butter Cookies neatly packed in zip lock bags and stashed in a large sack. I told my brother that's where all the cookies are going after she bakes them. We never told anyone that we knew. 

Instead everyday my brother and I would take turns keeping watch and eating cookies. One would stand outside the door and and the other sat in the closet and would eat cookies. We did this everyday for weeks. Then just before Christmas my mother went into the closet to get the all the cookies. 

I remember her passing by me going straight to her room. I knew immediately just where she was headed. All I remember from that day was how mad she was. She called us both in and said why is there only a couple bags of cookies left?

My brother I told her everything. We made a point to tell her how good they were, but it didn't make it any better, because she was still mad and sent both of us to our rooms. To this day I still remember her saying I hope you both get sick from eating all those cookies. When she left we just giggled.

It's funny how I remember that story so well. We just couldn't help ourselves, because we loved those cookies. Mom made so many batches of cookies, because she would package and mail them to my older siblings for their families at Christmas.  

As each of us kids grew up and started new lives mom still baked all those cookies. She would package them up and mail them out to each and every one of us, so we could enjoy the cookies at Christmas. Those wonderful butter cookies went from being called Mom's Christmas Butter Cookies to Nana's Christmas Butter Cookies.  

My kids look forward to these cookies every year just like I did. Now that I'm all grown up I make the cookies myself. I told my kids that story and they just giggled. They said I bet Nana was mad? They also asked me where I hide all the cookies? I told them out in the freezer under lock and key LOL.

I have included a some step by step photos. The full recipe is at the end of this post. The secret to these delicate cookies is keeping the dough cool so the cookies hold their shape. Don't over work the dough or handle it too much much. Roll out the dough to 1/4 inch thick and cut into desired shapes with cookie cutters. Place on a baking sheet that has been lightly sprayed with non stick spray. Do not place on parchment paper or the cookies will spread because of the butter.  Put the baking sheets into the refrigerator for about 10 minutes so the cookies stay cool. Remove and bake in a 350 degree oven. 

You can enjoy these cookies two ways. With an egg wash or with a light sugar glaze. Growing up mom always used an egg wash and when it was Christmas time she added colored sugar sprinkles over the egg wash before baking. I like them with an egg wash and also with a light glaze. My daughter prefers these cookies with the egg wash, so I usually make two different batches. 

I hope when my daughter has her own family that she will carry on the tradition of making these wonderful butter cookies. I know she will, because she loves them just as much as her mama.  

Yield: 2 1/2 dozen

Author: Tina Butler | Mommy's Kitchen

Nana's Christmas Butter Cookies

Tender, cutout , butter sugar cookies with a lemon flavor and topped with an egg wash or light vanilla glaze.

Prep time: 30 MinCook time: 8 MinInactive time: 2 HourTotal time: 2 H & 38 M

Ingredients

• 1 - cup unsalted butter, softened (do not use margarine)
• 1 1/4 - cups granulated sugar
• 2 - eggs, beaten
• 1 - teaspoon lemon extract
• 1/2 - teaspoon vanilla extract
• 2 1/2 - cups self rising flour, sifted (see notes)

Instructions

1. In a large bowl cream together butter, sugar, extracts and beaten eggs using an electric mixer or kitchen aid mixer.
2. Add the flour one cup at a time to the creamed mixture. Mixing until all ingredients are combined.
3. Turn the dough onto a loured surface (cutting board or kitchen counter).
4. Gently knead the dough until the dough is no longer sticky (you may have to add a bit more flour as you knead the dough, but it wont be much).
5. Cover the dough in plastic wrap or place in a large Zip lock bag and refrigerate dough for at least 2 hours or overnight.
6. When ready to make cookies, set the dough on the counter for 20 minutes before rolling.
7. Preheat oven to 350 degrees.
8. The secret to these delicate cookies is keeping the dough cool so the cookies hold their shape. Do not use parchment paper or the cookies will spread.  Don't over work the dough or handle it too much much.
9. Roll out the cookie dough to 1/4 inch thick and cut into desired shapes with cookie cutters.
10. Place directly on a baking that sheet that has been lightly coated with baking spray.  
11. Put the baking sheets into the refrigerator for about 10 minutes so the cookies stay cool.
12. To make the egg wash add, one egg to a small bowl and add 1 teaspoon of sugar, whisk to blend.
13. Brush each cookie with a little bit of egg wash and add festive sprinkles.
14. Bake the cookies for about 8-9 minutes. Watch closely so they do not get too brown. You want the cookies lightly brown on the bottom and edges.
15. Remove from oven and let cool on baking sheet for 5 minutes then remove to a baking rack to cool completely.
16. To glaze the cookies instead of using an egg wash, bake the cookies first then glaze them and add sprinkles.

1. Egg Wash: add, one egg to a small bowl and add 1 teaspoon of sugar, whisk to blend. Brush each cookie with a little bit of egg wash and add festive sprinkles.
2. Vanilla Cookie Glaze: add one cup powdered sugar to a small bowl. Add the vanilla extract and milk. Using a wire whisk mix together until blended. The glaze will be runny, so don't be alarmed. Brush on cookies and add sprinkles. Let the cookies sit for a couple hours so the glaze will set up.

Notes:

How to make your own Self Rising Flour: You can substitute self-rising flour with all-purpose flour, but you will have to make some adjustments. 1 cup all purpose flour + 1 teaspoon baking powder + 1/4 teaspoon salt = 1 cup self rising flour. 

This cookie dough can also be prepared in advance and frozen for later use. These cookies are freezer friendly once baked. Just store in an air tight container or store in large freezer bags. 

https://www.mommyskitchen.net/2012/12/nanas-christmas-butter-cookies-revisited.html

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