I distinctly remember the first time I had one of my mother-in-law’s Christmas cookies. It was my first Christmas with Eric, I was madly in love, we were sitting around her kitchen table and she opened up a red Christmas tin full of perfectly imperfect iced cookies with red and green sprinkles. We drank tea and ate almost the entire contents of the tin. Who knows if it was the way I was feeling or the cookies themselves or a combination of the two but they were the most delicious cookies I had ever had.

And the crazy thing is, the secret ingredient in the cookies in anise oil, which is the flavouring for black licorice, which I detest. But used sparingly in a cookie? Perfection. 

Every December I make over 180 of these cookies to ensure we can always put out a Christmas tin of them on the table. They are a family and friend’s favourite. And every year, because I only make them at Christmas, I am reminded of my first cookie at Lucy’s kitchen table. 

Christmas Cookies – Lucy’s Highschool Recipe

Single recipe – will make between 7-8 dozen. 

Preheat oven to 375-400 degrees. 

1 cup butter
1 cup shortening
3 1/2 cups icing sugar
2 eggs
1 1/2 teaspoons anise oil
1/2 cup milk
6 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Cream together (I use my mixer but a hand held mixer would do, I’m sure) butter, shortening and sugar. Add eggs, anise oil and milk. Mix dry ingredients in a separate bowl then add to mixture. Chill for 12 hours (overnight). Roll out to around 1/4 inch thick. The dough might seem difficult at first. Use lots of flour on your rolling pin and surface.  Use your favourite holiday cookie cutters. Bake for 10-15 minutes – sides will become brown. 

Icing

Icing sugar
Splash of milk
A drop more anise oil

Add just enough milk so that you have an icing that isn’t too thin. Ice and sprinkle with your favourite Christmas colours. 

Enjoy!

What is your favourite cookie to make at Christmas?