We always looked forward to the melt in your mouth cookies that Grandma Tillie Craigo always made at Christmas.
Later, when Tillie was gone, I used her recipe and practiced making them. They are delegate and delicious and have surprisingly few ingredients.
Here’s what you’ll need.
- 2 cups soft real butter
- 2/3 cups heavy cream
- 4 cups sifted flour
- granulated sugar to coat cookies
- 1 1/2 cups powdered sugar
- 1/2 cup soft butter
- 2 beaten egg yolks
- 2 teaspoons vanilla
In a stand mixer blend butter and cream until fluffy. Blend in flour a little at a time and mix well. Transfer dough onto waxed paper and roll into logs. Refrigerate for several hours.
Roll chilled dough about 1/8 inch thick and cut into round cookies using a 2 inch cookie cutter. Dip each cookie in granulated sugar and place on a cookie sheet that has been sprayed with non-stick spray. Sprinkle a little more sugar on the top of each cookie. Slightly puncture the top of each cookie with a fork. Bake for 7 minutes on the center rack of a pre-heated 350 degree oven. Cool completely.
Beat together until smooth, powdered sugar, softened butter, beaten egg yolks and vanilla.
Carefully spread filling on browned side of cookie. Using a second cookie, make a sandwich of two cookies connected by filling.
- You can make cookies any size you like. Grandma made tiny little cookies, but I settled on 2 inch rounds. The cookies are very rich. This seems to be the right size.
- Roll cold dough. It rolls easier.