Butter Crispies

This is not a new-fashioned family recipe. It's an old recipe, requested by Ellen. This is the cut-out Christmas cookie recipe that Ann C.'s kids grew up with, and according to her, it's also Grandma's recipe. Does everyone else's mom make this recipe too?



1 c. butter (no substitutions, of course!)

1 c. white sugar

1 egg

1 t. vanilla

3 1/2 c. sifted flour (if you don't have a sifter to sift before measuring, use less flour (~3 c + 2T ?)

1/8 t. salt

3/4 t. nutmeg (Ann C uses less... maybe 1/4 t. ?)

1 t. baking soda

1/2 c. buttermilk (put 1/2 T. of cider vinegar (or white vinegar) into a liquid measuring cup and fill the rest with milk. Let sit ~5 min.)

**Do NOT use an electric mixer to make these. I accidentally did this year and the cookies turned out tough and practically unedible. If anyone has used an electric mixer successfully with this recipe, let me know, but I'll probably just stick with bowl and wooden spoon.

Cream butter, gradually beat in egg, vanilla, and sugar. Combine flour, salt, nutmeg, and baking soda and sift into creamed mixture alternately with buttermilk. Divide dough into parts and wrap in plastic wrap, chill at least an hour (can freeze for weeks too). Roll out just a bit at a time. Roll very thin. Cut out with cooking cutters. Place on an ungreased baking sheet (sprinkle with sprinkles now, if you aren't going to be using frosting.) Bake at 350 deg F 8-10 min (watch closely). Done when edges are just turning golden-brown. Yield: 5 1/2 doz (? I have no idea what that's based on or actually counted myself. That's just what my recipe says.)

Grandma frosts these and decorates them. I don't know what recipe she uses for the frosting, though. But I'm sure everyone remembers which is the favorite shape of cookie when the tray is being brought around...