Mom’s Christmas Cookies

Here is a Christmas cookie recipe that’s been passed down for a few generations. I’m assuming my mom got this one from my great grandmother.

These cookies wind up being soft and delicious. They’re rolled out and easily cut into all sorts of fun shapes to fit the holidays.

Cookie Ingredients

  • 1 cup – Lard or Shortening
  • 1 3/4 cup – Sugar
  • 2 – Eggs
  • 2 tsp – Baking Soda
  • 1 tsp – Baking Powder
  • 1/2 tsp – Salt
  • 1 tsp – Vanilla
  • 1 cup – Milk
  • 5-6 cup – Flour

Cookie Instructions

  • Stir in baking soda and baking powder with milk
  • Blend sugar with fat
  • Beat in eggs
  • Sift dry ingredients together
  • Add half the dry ingredients to wet and mix
  • Add rest of dry ingredients slowly, making sure to mix thoroughly
  • Bake at 350 for 8-10 minutes

Frosting Ingredients

  • 3 cups – Powdered Sugar
  • 1/4 cup – Butter
  • 1 tsp – Vanilla and Milk

Frosting Instructions

This frosting is a huge part of why I love these cookies! MMMM sugar.

  • Soften the butter
  • Add powdered sugar
  • Add milk until the right consistency while beating
  • All ingredients should become a bit lighter or fluffy

Note: A previous version of this recipe suggested using coconut oil as a partial lard replacement. I definitely can’t recommend that. We could never get the consistency right that way.

Recipe – Alton Brown’s Aged Eggnog

Alton Brown’s Aged Eggnog

This is a great tasting, boozy eggnog recipe worth saving and worth making year after year. We’ve let this one age up to 3 months with great results. Our secret has been re-purposing beer growlers (glass jugs) to age the nog.

I’ve done a double batch before, but separating two dozen eggs is not a great time. Drinking the nog was pretty great though, so /shrug.

Another helpful tip – a zester is great for grinding up nutmeg in a pinch.

For posterity, here’s the recipe in case the link above stops working:

12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
  1. Separate the eggs and store the whites for another purpose.
  2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
  3. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
  5. Serve in mugs or cups topped with a little extra nutmeg grated right on top.