Sunday, December 6, 2009

Brown Edge Cookies

I've always associated Christmas with Christmas cookies. My Mom and I used to make batches of all different kinds of cookies, a tradition I continued when I went to college and once I moved out on my own.

This recipe is by far the most requested. It's not hard to see why everyone loves them - how can you go wrong with a cookie that basically consists of sugar and butter?

When I made them this time I used pure cane sugar which made them a bit crunchier. So if you're looking for that extra crunch, that would be fine. Otherwise plain old sugar is what we traditionally used. To top the cookies you can throw some red and green sprinkles on top, leave them plain, or cut maraschino cherries into quarters and put them on top before placing in the oven. It doesn't really matter how you decorate them - I guarantee people will love them!

Great-Grandma's Brown Edge Cookies

1 cup butter
1 1/2 cup sifted flour
1 cup sugar
1 Tablespoon vanilla
2 beaten eggs

Preheat oven to 375.

Cream butter and gradually add sugar, eggs, flour and vanilla.
Drop very small portions from teaspoon onto buttered sheet 2 inches apart.
Spread with knife dipped in water. Bake 8-12 minutes (until the edges brown).
Cool less than 1 minute and remove to cooling trays.

Make about 5 dozen.