Recently, I shared a family story on Eatocracy about our attempt to get back our family tradition: the befana cookie. My Grandmother passed away before we learned how to make them. We took these special cookies for granted.
My brother tried many different combinations of ingredients. He researched with other members of the family, the internet, even conversations with cousins in Italy to try to make them Nonna's way. But, finally, he achieved cookie perfection.
I couldn't disclose the secret recipe for fear of Bernardini excommunication. It has now become a family legacy. When the story was re-posted this year, I quickly from the learned from the comment section that that legacy turned into a fatal flaw. So many people were very disgusted with me.
As a form of penance, I want to post another recipe that we do share throughout the year: sugar cookies.
The cookie is the perfect combination of buttery goodness with a sweetness that doesn't overpower.
If you make these cookies with margarine, you will get crispier and flatter cookies. If you make them with butter, they will rise more.
We always leave the batter overnight in the refrigerator. If you don't, the dough will be harder to roll out in your hand. The cookie dough balls should be about a tablespoon and a half in size. The aim is to have them all the same size on the plate for uniformity.
Hopefully, this recipe will make your holiday as well as ours very special. I look forward to the spending all day today with my brother and sister making our Christmas cookies.
2 sticks of softened butter or margarine
Combine all of the ingredients in a large bowl.
Refrigerate the ingredients overnight (this makes it possible to roll the ingredients). Roll into small balls, then roll the balls in sugar.
Bake in preheated 325 degree oven. Check cookies after 12 minutes; the length of time will vary depending on if you used butter or margarine.
« Previous entry'Suzilla' debuts as TV's newest extreme eater