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gramma wood's & (mom) hazel's sugar cookies

★★★★★ 1
a recipe by
Nan Olk
Pt Orchard, WA

Mom made these "tender-crisp, melt in your mouth" cookies, as far back as I can remember! My kids & the rest of the grandkids also called them "Gramma's Pink Cookies" because Mom always added enough red food coloring, to make them pink. (WHY? Because she liked them THAT way!) They were made in various shapes, throughout the years, but USUALLY round for every-day, hearts@ Valentine's Day, @Christmas they were; trees/stars,etc. Mom made these, for various holidays & family gatherings BUT ALWAYS at Christmas! They always remind me of Mom & Gramma Wood!

★★★★★ 1
serves Makes 3 to 5 dozen-depending on size
prep time 4 Hr 10 Min
cook time 10 Min
method Bake

Ingredients For gramma wood's & (mom) hazel's sugar cookies

  • 2 c
  • 1 c
    butter, room temperature
  • 5 lg
  • 1 c
    sweet cream
  • 5 c
    all purpose flour
  • 5 tsp
    baking powder

How To Make gramma wood's & (mom) hazel's sugar cookies

  • 1
    Cream; sugar & butter (BEST TASTE comes from REAL BUTTER-remember this is an old farm recipe)BUT, if you MUST (I do NOT advise this) use margerine OR 1/2 butter & 1/2 butter.(AGAIN-I advise you to use ALL REAL BUTTER!)
  • 2
    Add: eggs & a few drops of red food coloring (to make pink dough) THEN; beat well.
  • 3
    Add: sweet cream (old school farm term for; fresh cream-floating on the top of cow's milk) Can use liquid whipping cream OR if you MUST 1/2&1/2 OR half liquid Whippig Cream & half 1/2&1/2 BUT it won't be as good! Just MY opinion! THEN; Beat Well AGAIN.
  • 4
    Add: flour & baking powder & Beat Well, yet AGAIN. THEN chill, at least 4 hrs OR overnight.
  • 5
    (Can create a few large snake-like rolls before chilling. Then slice, for round cookies, without using cookie cutters) Remove a big clump of dough & replace remaining dough into refrigerator, to keep it cold-making it easier to roll out & cut into shapes, using cookie cutters. You may want to use a LITTLE (use as little as possible) flour,to the counter/board or rolling pin, before rolling dough, to make dough easier to work. REroll dough "scraps", adding a bit of cold dough, as needed, to have a good sized area, of dough, to use the cookie cutters. You can also scoop out dough, by heaping teaspoons & roll into small balls; smashing them slightly, with the bottom of a GLASS drinking glass that has been dipped in, a small bowl of sugar between each cookie!
  • 6
    Preheat oven to 375 degrees, as you begin rolling &/or cutting the dough. BAKE 7 to 8 minutes - the edges will JUST begin, to turn a LIGHT brown. Remove to cooling rack OR counter top. They'll crisp up, as they cool.

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