These cookies are a traditional Christmas treat in my family. It isn’t the holidays without them, in fact. The mace (which is part of the same plant as nutmeg, just as a bit of trivia for you) gives them a very delicate and unique flavor. They are listed in my mom’s recipes as “Mrs. Quimby’s Sugar Cookies”; Mrs. Quimby apparently being someone known to the family before my time. Thank you, Mrs. Quimby, wherever you are.
Ingredients:
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 3 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp mace
Instructions:
Cream the butter.
Add sugar and beat until smooth.
Add eggs and beat again.
Add milk, fold in sifted dry ingredients.
Refrigerate for a few hours (or overnight).
Roll out (fairly thin, about 1/8 inch; these are not thick cookies) and cut with cookie cutters. Decorate with colored sugar if you want. We always do.
Bake at 375 for 7-15 minutes—this is extremely variable depending on your oven and on how many times you’re opening the door to add/remove cookie sheets. You really have to watch them. The edges should just be starting to get brown, but the cookies overall should still be a very light color. They must cool on the sheet briefly before removing, but if you let them cool all the way you won’t get them off without having them explode into crumbs.
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12/22/2010 10:59 AM Reply
The original recipe calls for 4 egg yolks or 2 eggs, but since I don’t generally make meringue or anything else with just egg whites, I always used the whole egg. The original recipe also called for sweet, sour, or top of milk, but I always just use whatever milk is on hand, which for years has been 2%. (Grammy, Grandaddy, and Uncle Jim lived in Larchmont with the Quimbys before the house on Bonnie Way was built, and Grammy learned the recipe from Mrs. Quimby.)