Spry Christmas Cookies is actually an old fashioned sugar cookie recipe that can be made anytime.
When I was growing up, we didn't make sugar cookies by rolling them
out and cutting them with a cookie cutter as instructed today. We shaped the dough into balls and rolled them in sugar.
Then, we placed the balls on a baking pan, flattened the tops with a glass and baked them in a hot oven.
When I first made these cookies in 1945, Mama kept poking her hand in the oven to test if it was hot enough. Awe, the memories!
1/2 cup Spry* shortening
1 cup sugar
4 egg yolks
1 teaspoon vanilla
1 tablespoon milk
1 3/4 cups sifted plain flour
1 teaspoon baking powder
1/2 teaspoon salt
Nut meats (walnuts or pecans), chopped
Colored sugar (optional)
Combine shortening and sugar and mix well. Beat in vanilla. Then beat in egg yolks until thickened and lemon colored. Stir in milk. Sift together flour, baking powder and salt. Blend into shortening mixture.
Chill dough about one hour in refrigerator. Shape into balls and roll in nut meats or colored sugar. Place 3 inches apart on a greased baking sheet. Bake at 350F. for 12-15 minutes, until brown around the edges.
Carefully remove hot pan from the oven. Remove cookies with a sturdy spatula immediately and place on a rack to cool.
When thoroughly cooled, store in an airtight container until ready to serve.
*Spry shortening no longer exists. Substitute with a "soft"
vegetable shortening. The old ads for Spry said that it was a triple
creamed all vegetable shortening. I remember it being very soft and
If you want me to send you my monthly E-zine containing New Recipes, featuring a Menu Of The Month, Kitchen Tips, and more sign-up below.