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Old-Fashioned Christmas Butter Cookies | by Renée S. Suen
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Old-Fashioned Christmas Butter Cookies

I used 3 different shapes: stars, bears and flowers just cuz. The cookies are flaky crisp, and the sweet crumbly sugar/nut mixture adds nice contrast to the basic crusty base.


From Gourmet's favourite cookies 1941-2008


This one is from December 1947 (slightly modified from the printed version).


Recipe (ingredients and method):


1. Put 3 hard-cooked yolks through a fine sieve.

2. Cream 1 pound (2 cups) sweet butter and gradually add 1 1/2 cups sugar, stirring constantly until light and fluffy.

3. Add the 3 strained yolks alternately with 6 cups sifted flour and 3 raw yolks.

4. Knead the mixture with your hands until thoroughly blended or until the dough is smooth and easy to handle.

5. Add the rind of 1/2 lemon and continue kneading.

6. Chill the dough several hours, then roll as thin as possible.

7. Cut it with cookie cutters in as many shapes as desired.

8. Brush each cookie with slightly beaten egg white.

9. Sprinkle the tops with a mixture of 1 cup each sugar and coarsely chopped walnuts.

10. Place cut out dough on baking sheet and bake at 350° F for 10-15 minutes or until delicately brown

11. Remove and allow to cool.


This year's cookie packages have one theme: nostalgia. Call it an influence from Heston Blumenthal, I decided to make treats that were rustic and homey, less "fuss" and more about traditions/childhood simplicities. Sometimes finding the kid inside all of us is what makes the season so special.


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Taken on December 16, 2008