Christmas sugar cookies

My mom got this great recipe years ago from a friend, so I thought I’d share how to make Christmas cutout cookies (or you can just make them round if you want). Note: I’m not sure how many cookies this is for.

What you need:

  • 1 1/2 cup confectioners’ sugar
  • 1 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond
  • 2 1/2 cups flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • Milk
  • Salt

Instructions:

  • Warm butter and mix well with sugar. Add egg, vanilla, almond, flour, baking soda, cream of tartar and mix together to make dough.
  • Refrigerate dough for 2-3 hours.
  • Preheat oven to 375. Divide dough in half and roll it out with flour. Use cookie cutters if desisred. Bake Cookies for 7-8 minutes.
  • To make the frosting add 2 cups confectioner’s sugar, 1 tsp almond, salt, and some milk and mix together in a bowl. Add food coloring if desired. Spread frosting over cookies once they have cooled. Add sprinkles if desired. Let frosting dry.

Happy Thanksgiving!

I’m having turkey, mashed potatoes with gravy, rolls, pickled eggs, and pumpkin pie. I love Thanksgiving food!

Anyway, I thought I’d share my grandmother’s recipe for pickled eggs if anyone wants to try it, they’re really good. :x I know it’s a bit late, but you can make these anytime.

One dozen pickled eggs

What you need:

  • 2 quart jar
  • 1 dozen eggs
  • Heinz apple cider vinegar
  • Sugar
  • 1 can of whole beets

Instructions:

  • Boil eggs for 10 minutes, drain water and rinse with cold water and let cool. Peel the eggs and put them in the jar.
  • Drain the juice from the can of beets into a pan and add 12 ounces of Heinz apple cider vinegar and 3/4 cup of sugar. Place the beets in the jar. Bring the beet juice, vinegar, and sugar to a boil and stir to dissolve sugar.
  • Pour the beet juice, vinegar, and sugar into the jar over the eggs and beets. Let cool, then refrigerate.
  • For best results, pickle eggs 1 week in advance.