"Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children." — KelliCooks
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1 1/2 cups
all-purpose flour, or as needed
I was a little heavy handed with the flour when the dough did not quickly form as ball as directed, and so ended up with slightly cakier cookies than I expected. Otherwise, very tasty and easy to use dough once it set up in the fridge.
I love this recipe and my kids did too! The taste is great!!!
I don't recommend making these if you want to use cookie cutters. The dough is too wet despite adding a lot more flour than recommended. The flavor is OK but nothing special. I wouldn't bother with this again.
ok so here's what i did; i was closer to 5 and a half cups of flour because i mixed by hand it wasn't completely solid when i put it in the fridge but looked like dough. i left it over night and it was perfect! me and my girls had a ball making these thanks :) also didn't have buttermilk so made sour milk with milk powder instead ended up making 72 cookies. cookie cutters worked great roll thin for crunchy cookies like my husband likes and a little thicker for soft centered bickys this may be my new base for all my cookies can add and change to make all different types of cookies :D
When I added the buttermilk to the flour which the directions implies I got something like a silly putty mixture which doesn't even mix smoothly. Plus based on the other reviews I will try another recipe rather than trying to make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Abbey's Christmas Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 100
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