grandma

My grandma's classic roll-out cookie recipe makes deliciously soft cookies that hold their shape well for decorating. A Christmas tradition!

Grandma's Christmas Cookies - My Family's Holiday Tradition

unsalted butter, softened

sugar

vanilla extract

eggs

all-purpose flour

cream of tartar

baking soda

fine-grain salt

milk

Food coloring

Sprinkles

For Cookies

In a large bowl with a handheld electric mixer (or use a stand mixer), cream together 1 cup softened butter, 1 1/2 cups sugar and 1 1/2 teaspoons vanilla. Scrape down the edges of the bowl, add 3 eggs, and beat until light and fluffy.

Add 3 1/2 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat until combined.

Divide dough in half and place each in a sealed container, or wrap in plastic wrap. Chill for at least 1 hour (see shortcut tips in my post above).

Take 1 portion of dough out of the refrigerator. On a well floured surface, roll out to about 1/8-inch thick. Cut into shapes using cookie cutters, and place directly onto baking sheets, leaving a few inches in between each cookie.

Bake in preheated oven for 8 minutes. Using a thin spatula, gently transfer the cookies to a wire rack to fully cool before decorating.

For Icing

In a large bowl, stir together 3 cups powdered sugar, 1/3 cup softened butter, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth (a fork works well for this). Divide into bowls and tint with food coloring, if desired.

Decorate cooled cookies with icing, adding sprinkles while the icing is still wet if desired. Let dry completely before storing in an airtight container.

https://www.youtube.com/watch?v=K0FRjgRisMg

Facebook LIVE from my tiny kitchen while I make my Grandma Helen’s Sugar Cookies! Perfect for holiday parties, birthdays, or any time you want a fun cookie to decorate. 

Get the recipe to make them in your own kitchen: https://bigflavorstinykitchen.com/grandmas-christmas-cookies/

Head to my Amazon Shop's Baking section to find products that I talked about in this video: https://www.amazon.com/shop/bigflavors?listId=1MYYM5FZSPG17

If you bake these (or any of my recipes), tag me on Instagram @bigflavors and use #cookbigflavors. Happy baking!

Grandma Helen's Sugar Cookies Facebook LIVE - October 26, 2018

I flew back to Taiwan to learn my grandma’s FAMOUS ROASTED PEANUTS. I am not kidding when I say these are the BEST Roasted Peanuts you will ever try, and I got all her secret tips! Every time I go back to visit my grandma, I would bring bags of her roasted peanuts back from Taiwan. You can add the roasted peanuts on top of rice, salad, or noodles, or even enjoy it on its own.

Grandma’s FAMOUS ROASTED PEANUTS

de-shelled raw red-skin on peanuts

Salt

In a large wok, add 4 cups of salt. Turn the heat to medium-high, and stir till the salt is warm.

Once warm, rinse the peanuts, drain, and add the peanuts to the heated salt.

Keep sautéing and stirring for 13 minutes or until peanuts become slightly red, and the house smells amazing. It will be hard to stir and sauté at the beginning since there is water, but after 5-8 minutes, it should be a lot lighter and easier to stir-fry.

Turn the heat off, sift the peanuts, and let them evenly rest on a piece of parchment paper for 10 minutes or until fully cooled down.

Store in an air-tight container.

Grandma's Peach Custard Pie

pie shell

c. flour

c. sugar*

c. half and half

vanilla

salt

Delicious Apple Shortcake, the one you remember from your childhood

Grandma's Recipe - Apple Shortcake

Butter, room temperature

Cup White Sugar, 205 grams

Eggs

Baking Soda *

Cups Plain White Flour, 390 grams

Cream of Tarter* (can replace with

Apple Filling = I use

*If you do

Preheat Oven to 180C Bake- 355F

Cream the butter and the sugar in a...

Cream the butter and the sugar in a food mixer until pale, approximately 4 minutes

Add eggs and blend well, then sift the...

Add eggs and blend well, then sift the dry ingredients and combine until the dough comes away from the side of the bowl. (If you know me from this blog you know I never sift anything so up to you!)

Gently knead into a ball and fridge in...

Gently knead into a ball and fridge in plastic wrap for 30 minutes (at least).

Roll out half of the dough on a...

Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in - trim off excess if needed.

Sprinkle a small amount of white sugar and...

Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.

Repeat with the remaining dough - roll and...

Repeat with the remaining dough - roll and gently lay on top of the apple mixture then gently press down - trim the edges until they are tidy.

Feel free to make a pretty pattern or...

Feel free to make a pretty pattern or simple marks with a fork for added effect once cooked.

Cook for 25-30 minutes until golden brown on...

Cook for 25-30 minutes until golden brown on top

The most important aspect of cooking times for...

The most important aspect of cooking times for this recipe is that the bottom is cooked well - which is why I like to use a clear glass baking dish - the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.

Remove from oven and allow to cool before...

Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.

Enjoy

Matt Moran shares his nan's recipe for date scones. We know what we'll be making this weekend.

Scone recipe: Matt Moran's easy date scones

(350 grams) self-raising flour

tbs caster sugar,

tsp mixed spice

tbs unsalted butter, chilled,

full-cream milk

orange

(160 grams) dried dates, pitted, cut into quarters

Clotted cream, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6195096576001&=domain=del

5348771529001-6195096576001

Caramel and meringue combine in this old-fashioned tart that proves some recipes are timeless.

Mick's Nan's caramel tart

(500 milliliters) full-cream milk

salted butter

tsp vanilla extract

brown sugar

eggs, separated

(50 grams) plain flour

(330 grams) caster sugar

(225 grams) plain flour

tbs icing sugar

chilli powder (optional)

chilled salted butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

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Top Tags

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The most viewed grandma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine