Prep 8 hrs
Cook 8 mins
This is a delicious old Pa Dutch recipe of my Nana's, which came from her grandmother. They are lightly crisp and buttery. Nana always rolled them almost paper-thin. Amount of cookies is an estimate; depends on the size/shape of your cookie cutters. Prep time includes chilling of dough.
- 354.88 ml unsalted butter, softened
- 551.25 ml white sugar
- 5 eggs
- 7.39 ml vanilla
- 14.79 ml milk
- 1596.98 ml all-purpose flour (more if needed)
- 24.64 ml baking powder
- Thoroughly cream butter and sugar. Add unbeaten eggs, vanilla and milk; mix well.
- Sift together flour and baking powder; gradually add this dry mixture to the creamed mixture, mixing well after each addition.
- You will may need to add up to another 3/4 cup of flour to make a dough stiff enough to roll out.
- Chill at least 6-8 hours.
- To bake, preheat oven to 350. Lightly grease cookie sheets.
- Roll out a portion of chilled dough on lightly floured surface very thin.
- Cut into shapes.
- Place on lightly greased cookie sheets. Sprinkle with colored sugar or other sprinkles, if desired.
- Bake at 350 6-8 minutes or until edges brown SLIGHTLY.
- Cool. Store in airtight container.
You made my Xmas! This is the recipe that my Great Nana used to make every Xmas and I was the only one who even got my own tin of them at Easter. These cookies are one of my most fondest memories of her. I was even handed down her old tin cookie cutters with the wooden round handles, which I used. She also used to roll them paper thin, which I was able to do for some, and just get them slightly browned also. No fancy stuff like sprinkles or icing; just the way they are...and dipping them into some hot tea and eaten is the best. I did add the extra 3/4 cup to the dough. I will definitely make these again, though I am going to omit the vanilla out the recipe as personal preference, as my Nana's did not have the vanilla flavor but more of a buttery flavor. But these really took me back in time; I'm so glad you posted this because we never had my Nana's Apie's recipe. Thank you so much!!!