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From Alice Enevoldsen


This recipe is a little more finicky than others. The creamed fat and sugar need to turn out just right for the cookies to turn out. Last time I made them the creamed fat and sugar looked (seriously) like beaten egg-whites – peaks and all. They turned out PERFECTLY.

Preheat oven to 350 degrees F (180 degrees C).

Cream both fats and sugar until fluffy. Then keep creaming them. Cream until it looks like butter and sugar creamed together. You want the sugar to be smooth, not grainy – so keep creaming. Stir in vanilla. Add flour all at once and mix only until mixed. Do not overwork the dough.

Smoosh out enough dough for one cookie and cut it in place on the cookie sheet with a cookie cutter. Before removing cutter, take extra dough from around the cutter and add it back to the rest. When you have a full sheet of cookies, chill them for 10 minutes then put them directly in the oven.

You can also put through cookie press and form cookies onto baking sheets. Do not overwork the dough.

Bake for 10 – 12 minutes. Glaze with a powdered-sugar/water or powdered-sugar/oat milk glaze.