It's the day before Thanksgiving, and while everyone else is talking turkey (have you defrosted yours yet?) I'm sharing some of my favorite cookies for the 12 Weeks of Christmas Cookies. I'll be one the road for most of tomorrow and since many of you will be spending the day in the kitchen, I thought I'd give you a chance to get your holiday cookie fix before things start getting too crazy! Plus, if you start now, you can still serve these unique and tasty cookies at your Thanksgiving table!
A long time ago, when this blog was just in its infancy, I did a post about my culinary ancestry. I've mentioned my Czech heritage a few times since, but never have I been more proud to share an 'ethnic' recipe than I am to share these special cookies.
Warm with vanilla, rich with butter, and covered with a sweet sheen of buttery powdered sugar, these little morsels are like no other cookie I've ever tasted. They may look a little like Mexican Wedding Cakes - or Russian Teacakes, whichever name you prefer - but their texture and taste is entirely different (for one thing, they're nut-free). Dense like a shortbread, but soft and tender like a Snickerdoodle, these cookies have a smooth-as-ice-cream vanilla flavor. But that's not even the best part! A quick dip in powdered sugar prior to baking leaves them glistening with their own special 'icing' when they come out of the oven.
Czech Sugar Cookies
Disclaimer: With two cups of butter in the mix, these cookies definitely aren't health food, but they're a great once-in-a-while treat - and the recipe makes a LOT of cookies (about 6 or 7 dozen!) so at least all that buttery goodness is being spread around!
2 cups (4 sticks) butter (the original version calls for half butter, half shortening)
1 cup powdered sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups all-purpose flour
extra powdered sugar for dipping
Preheat the oven to 375°F. In a medium mixing bowl, combine flour, baking soda and cream of tartar. Set aside.
In a large mixing bowl (I recommend using a mixer because this doug is stiff!) cream butter and sugars together until smooth and fluffy. Blend in eggs and vanilla extract until smooth. Add dry ingredients incrementally and stir until combined. Dough will be very stiff.
Place additional powdered sugar in a small bowl, for dipping. Roll dough into 1-1/2-inch balls and roll each ball in powdered sugar. Place on an ungreased baking sheet (I used a silicon sheet for easy clean-up) about 1 inch apart. Do not flatten. Bake 10 - 12 minutes or until tops of cookies are cracked and slightly golden.
This post is shared at:
Mrs. Happy Homemaker: Makin' You Crave Monday - Craft-O-Maniac: Monday Link Party - Add a Pinch: Mingle Monday - C.R.A.F.T: Making Monday Marvelous - Home Savvy A to Z: Savvy HomeMade Monday - Skip to My Lou: Made by You Monday - Dittle Dattle: Amaze Me Monday - Someday Crafts: Whatever Goes Wednesday - Sew Much Ado: We Did It! Wednesday - The Thrifty Home: Penny Pinching Party - Sugar and Dots: What I Whipped Up Wednesday - This Chick Cooks: These Chicks Cooked - My Girlish Whims: Your Whims Wednesday - Blue Cricket Design: Show and Tell Wednesday - Polkadots on Parade: Wow Me Wednesday - Southern Lovely: Show & Share - Ginger Snap Crafts: Wow Me Wednesday - Junk in their Trunk: Link it Up Wednesday - Simply Designing: Simply Link Party - Whipperberry: Friday Flair Link Party - Creation Corner: Friday Link Party - Fingerprints on the Fridge: Feature Yourself Friday - Alli-n-Son: Sweet Tooth Friday - Kojodesigns: Friday Fun Finds - Happy Hour Projects: Freestyle Friday - Sweet As Sugar Cookies: Sweets for a Saturday - Too Much Time On My Hands: Get Schooled Saturday - A Well-Seasoned Life: Sweet Indulgences Sunday - Homemaker in Heels: Weekend Craft Soiree