Thank you so much for posting! I inherited a very similar recipe from my late MIL, and I've been trying to figure it out with the vague instructions. Here are some things I've discovered. I used the cookie scoop (75% full) then lightly pounded each dollop with a sugared glass. No rolling necessary! Bake at 400F for 6 min. (Even larger cookies needed only 6 min.) Each cookie needs about 3/4t icing. I use a one teaspoon measuring spoon to put it on. But I love the idea of a brush! For me, the icing is so fussy that next year I'll plan to ice the cookies the day after I bake them so I don't get sick of the kitchen. These cookies are highly time-consuming and fussy, and if my husband didn't love them, they'd be off my list. (I think the flavor is ok but not stunning.) Hopefully these tricks will help things go more smoothly next year.
This is an excellent recipe. These may be made a month in advance and stored in an air tight container, and they will improve as they age. My family has been making this recipe for decades and it is the one Christmas cookie we MUST have, even if we make many or no other Christmas cookies.
I've been making this recipe for years, but had lost the cookbook. I'm very happy to find it here. My parents and siblings expect these at Christmas and even the nieces and nephews like them