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Never Fail Christmas Cookies
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Vintage Recipe
Never Fail Christmas Cookies
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Immigrants coming to America via sailing ship had no room for trifles, yet an ancestor of the Enoch family made space for this recipe and a batch of these cookies when she came over from Germany. In her new world home she started the custom of making these cookies every Christmas, a tradition the family still continues today. The cookies stay crisp for a long time and it is said the recipe "never fails". 

Prep time
0:10
Bake/Cook time
0:06 to 0:08
Yield
18 cookies
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Never Fail Christmas Cookies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:10
Bake/Cook time :
0:06 to 0:08
Yield :
18 cookies

INGREDIENTS

  • 3 cups all-purpose flour*, sifted
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 cup plus 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup shortening, cubed
  • 3 eggs, beaten
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon extract
  • Holiday sprinkles

Glaze

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 400°F. Line 2 baking sheets with a silicone mat or parchment paper. Set aside.
  2. Sift dry ingredients together.
  3. Cut in shortening as you would for pastry.
  4. Add well beaten eggs and flavoring. Blend thoroughly.
  5. Chill dough for 20+ minutes.
  6. When chilled, roll thin onto a chilled and floured surface. Cut out cookies and place on prepared baking sheets. Sprinkle with red and green colored sugar or other holiday sprinkles.
  7. Bake for 6-8 minutes or until lightly browned on the edges.  Move to wire rack to cool. 
  8. To make glaze, mix powdered sugar, milk and vanilla to desired consistency. 
  9. Once cooled, drizzle with glaze and add extra sprinkles, if desired. 

IMPERIAL SUGAR INSIGHT

This recipe originated in the Romantic Recipes of the Old South Cookbook, published in 1950.

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