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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for GIANT SPICE COOKIES, by , is from The Lackner Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary and Ann Burruss


1½ cups butter
2 cups brown sugar
1 egg
4 cups sifted flour
2 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. baking soda

1. Cream butter and sugar thoroughly. Add egg and beat till light and fluffy.

2. Sift together remaining ingredients, stir into creamed mixture. Mix well.

3. Chill dough till firm, about 2 hours.

4. Cut these large cookies into desired shapes such as wreaths, stockings, trees and bells, using hand drawn paper stencils for patterns.

5. Bake one at a time in 350º
oven for about 12 minutes.

4 cups confectioners’ sugar.
¼ cup butter
¼ tsp. salt
2 egg whites (unbeaten)
½ tsp. almond extract
¼ tsp. cream of tartar
1 to 2 tsp. milk

Cut butter into sugar with pastry blender or 2 knives. Add salt, egg whites, flavoring and cream of tartar. Beat until smooth, then stir in 1 to 2 tsp. milk until it’s a little stiffer than spreading consistency. Divide and color as desired.

Personal Notes:
Personal Notes:
Mrs. Burruss and Ann were our Wappinger Falls neighbors and made these large cookies, shaped into bells, wreaths, stockings and trees. They were hand shaped.




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