Holiday Cookies they sure are grand.
Contributed by Allison Vanslyke
My Grandma Esther, now 96 years old, started making these with her growing family in the 50’s. Ever since I can remember, her grandchildren would gather at her house on the farm, where she had tins piled high with these soft cookies, bowls full of frosting and sprinkles, sprinkles AND MORE SPRINKLES! Over the years, I had perfected the art of frosting these scrumptious cookies, using just a knife to create multi-colored wreaths on the angels’ heads and stars and lights on the trees. Although my grandma retired from her position as cookie director, her family still makes them every year due to popular demand. Shown here are my three daughters carrying on the tradition. I don’t know why they’re called Grand Prix, but they are made with love and they sure are grand!
- 2 cups shortening
- 2½ cups sugar
- 4 unbeaten eggs
- 8 cups flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup milk
- 4 tsp vanilla
- Cream together shortening and sugar; add eggs. Beat until fluffy.
- Stir together flour, baking powder and salt.
- Add vanilla to milk.
- Add flour mix and milk alternately to first mixture.
- Chill dough until stiff enough to roll out with little flour.
- Roll to about ⅛-inch thickness. Use cookie cutters.
- Bake in slow oven (300°) for 13 to 15 minutes. Do not let cookies brown.