I can not tell you how much this recipe means to my family. My mother remembers her grandmother making these cookies and placing them in a huge crockery that she would place in the root cellar. My Great Aunt Marge made these everyday of her married life for her husband, Lyle, because it was his favorite cookie. She always wanted him to have one when he got off the tractor after working hard all day. They were married over 50 years and Aunt Marge never made a single sugar cookie again after Lyle died. She couldn't bear the thought of it. That is food of love. These cookies are soft ,tender and delicate. They are a bit fussy, but so worth it. You make the batter ahead of time to chill. When it comes to time to roll them out is when it takes love and a tender hand. If you do not make them often, it usually takes one tray to get the hang of them again. Do not try to substitute any of the ingredients. The entire family has tried using something other then lard, but it just doesn't work. Why I would like to be known for passing these cookies on to the next generation is because it is the best representation of food is love that I know. When I was reunited with my son that I had given up for adoption, this is one of the recipes that I had to make for him. I had to tell him how these cookies a long history of love in our family and how he needed to have his first pillow like sugar cookie. He needed to know that I was giving him my unconditional love. I needed to show him how much love that I had always had for him in my heart. Before we were able to form and express the words of love and appreciation we had for each other, we could share this food of love. —MyCommunalTable
sugar, plus more for dusting the top of cookies.
Dissolve baking soda in the cup of buttermilk and then add to sugar and lard.
Add egg, karo syrup, and lemon flavoring.
Sift flour, nutmeg, salt, and baking powder all together.
Add flour to wet ingredients and mix together.
Chill dough for 24 hours. Yes, 24 hours.
Preheat oven to 425F.
Genereously flour your board. Take a third of the dough out on board and place the rest back in the fridge.
Roll out to about 3/8 of an inch. It is a really delicate dough. You need to work fast. Do not let the dough get too warm.
I use an old stewed tomato can with each end cut out as my cookie cutter. Everything really well floured. It is really delicate dough.
Place on a parchment lined baking sheet. Dust tops with sugar.
Place one tray in at a time in the oven and bake for 6 to 8 minutes. You are looking for them to puffed, but not much color. They almost do not look down. Over cooking them ruins them. Repeat one tray at a time.