Yum, Yum,Yum!!

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.

Assemble Cookies

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.

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