Do you have an heirloom cookie-recipe? Brenda Johnson does. She confessed to me that in her family, “it isn’t Christmas without my grandmother’s Brown Sugar Cookies.” Well, her grandmother, Mildred Gleason, must have been a no-nonsense baker. For these cookies are not only delicious to eat, but scandalously easy to make! Here’s the recipe:
Mildred Gleason’s Brown Sugar Cookies
Ingredients for about 4 dozen 2-inch round cookies, or about 2 dozen “shaped” cookies, such as stars, stockings, trees, candy canes, etc.
1/2 lb. brown sugar
3/4 lb. unsalted butter, softened
4 C. flour
1 egg yolk (reserve white)
Mixing. In the bowl of an electric mixer (use the paddle attachment), cream together the brown sugar, butter and egg yolk. Add the flour gradually, one cupful at a time.
Rolling and Shaping. Form the dough into a ball with your hands, and then roll it out to a 1/4-inch thickness on a lightly floured towel. I say “lightly,” because the dough is mercifully not sticky. Cut with desired cutters, and place on a parchment-lined baking sheet. Brush tops with the reserved egg white, and sprinkle, if you wish, with colored sugar.
Baking – 15 minutes at 350-degrees. Bake on the center rack of the preheated oven for 15 minutes, or until lightly browned and shiny. Allow to cool for 5 minutes, and then transfer to wire racks.
According to Brenda, these cookies freeze well. I wouldn’t know; my cookies were consumed within an hour of baking. You might have more self-restraint than me. Good for you.
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