Directions: |
Directions:Cream butter and sugar together.
Add vanilla, milk and soda, and eggs.
Sift salt, cream of tartar with 3 cups of flour.
Add enough more flour to make a dough that may be easily rolled. (Chilling helps.)
Roll on lightly flour surface to desired thickness (not thin)
Cut out shapes and place on ungreased pans.
Bake in 400 º.oven for 8 - 15 minutes, depending on thickness until golden on edges or bottoms.
Cool on racks. Decorate as you wish.
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Personal
Notes: |
Personal
Notes: This is Great-Grandmother Julia (Nina) )Murty's Christmas cookie recipe, passed down through generations. We have made them every year since we married in 1956. Baking them with the kids was always a special time when preparing for Christmas.
Papa tripled or quadruped the recipe in order to have enough cookies for our crew. He would put the prepared dough in a huge kettle and, because it didn't fit in our refrigerator, would keep in in our entryway, where it was quite cold. The kettle was covered with foil. Often when we were ready to bake, the dough would have hand prints in it, where some of the kids grabbed a handful of the raw stuff, on their way in or out of the house.(Jack was the main culprit). Papa Murty makes these every year and he would like to show you how to make the cookies, roll them to the proper thickness and teach you how to enjoy them, dunked in a cup of coffee or tea. Papa prefers them with no icing, undecorated. They are the best!.
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This recipe for Kris Kringle Cookies is from