Are you making the same cookies for Holiday time that your grandmother used to make for you?

Question by Camille: Are you making the same cookies for Holiday time that your grandmother used to make for you?
BQ= Do you use cookie cutter cookies with frosting on them and silver candy beads?
Plumber you are troll just wanting to spoil my question with your contrary answer. What is wrong was walmart closed and you do not have anything to do?
Any good cook knows that you can change the recipe to update it and to make it healthy.Spoil Sport!
Kiss my grits!!

Best answer:

Answer by The Plumber
No. I think the number one ingredient was lard. Now they would be too healthy and no where as good as grandma used to make. It just wouldn’t be as fun.

What do you think? Answer below!

Posted by in Polish Cookies and tagged with cookies, grandmother, Holiday, Making, same, time, used | Trackback
  1. Amy says:

    My only living grandma lived about 1800 miles away in Ohio. She didn’t bake me cookies. When she came to visit she just yelled at me cuz she thought mom was to lenient with me. She was mean and scary.

    However my mom was wonderful and made Christmas a wonderful special time. I make a couple of things that she always used to make.

  2. Tiger says:

    The first Christmas after my father passed away I made 7 kinds of cookies. And all were sucsessful. Our tradition was that you should make 7 kinds. And all passed down from ancestors. One of the tools even was this kind they used over open fire. My mother was a bit proud of me, and I always mention this when I have an opportunity:) Even it is more then 30 years ago.


  3. Martin says:

    Nope it was the cookies from pillbury. we didnt have a grandma to bake for us. she went to prison for pushing her first grand baby in the path of a moving car.

  4. suga...honey honey says:

    Ur mean as fuck.. I think plumber was being serious about the lard..

  5. JennyP says:

    No, I actually don’t. I don’t have any memories of cookies that my grandmom used to make because she was in Illinois and we were in California. However, I do use the same recipe my mom made for her fudge, christmas pie, and cakes.

  6. iamnoone says:

    My grandparents passed on when I was very young, so I don’t have memories of them baking cookies for or with me. I do, however, have some of their recipes.

    My father’s mother (whom I called grandma) kept gingerbread cookies year round, along with homemade bottles of root beer. Anytime we children walked to town, we stopped at grandma’s for a cookie and a drink. While I don’t have her ginger cookie recipe, I do make ginger cookies in her honor. Her’s were never gingersnaps. Rather, they were soft drop cookies, and were absolutely delicious.

    I do have grandma’s pink salad recipe, which is simply strawberry jello mixed with Dream Whip (never Cool Whip — there is a taste difference) and crushed pineapple, then sprinkled with ground walnuts. She also made the most wonderful date bread. I don’t make this often, because my kids don’t care for dates, and I really don’t need to be eating the entire loaf. :)

    My mother’s mother (whom I called Nan) was this world’s absolute best baker. She raised her kids during the Depression, when money was short, and was made even more scarce because her husband was severely injured in a cave-in at the coal mine in which he worked. Norm never worked a day again so long as he lived, but he did weave rugs for an income and sold his (in)famous dandelion wine. Nan baked up a storm, and managed even in those lean years to earn a solid income by selling the goods she made.

    While I can’t share her famous pie crust cookie recipe, I can say that pie crusts are not one of the ingredients. This is a drop cookie made with flour, dark brown sugar, shortening, eggs, cooked raisins and lots of black walnuts. In my vast cookbook collection and through online searches, I have never found a similar recipe. This cookie recipe is one which came over from Germany and remains a beloved holiday treat within my family.

    Nan also made vanilla drop cookies with cake flour, butter, leavenings and loads of pure vanilla. They were always sprinkled with colored sugars and to this day disappear rapidly from my holiday table. In fact, my kids love them so much that I bake them quite often.

    Nan also stuffed dates with walnuts, and then rolled them in powdered sugar. This is my family’s version of date candy, and we find it delicious.

    No holiday meal is complete without Nan’s take on Waldorf salad. She combined unpeeled red and green apples with red grapes, diced celery, chopped walnuts, and sliced bananas (a holidays-only treat) , then poured over this a mayonnaise dressing. I don’t care for the dressing, so I make my Waldorf salad with a dash of lemon juice to keep the apples and bananas from browning. I then add a pinch of salt to bring out the flavor of the apples. Delicious.

    Happy Holidays to all, and a very Merry Christmas to you. :)

  7. Lucja B. says:

    When i lived in Poland my polish grandma started baking for Christmas around St. Nicholas Day, Dec. 6. The tasty treats we made were so full of butter and sugar, they theoretically could last until the Feast of the Three Kings on Jan. 6. But we and our company gobbled them up so quickly, we invariably had to make more after Christmas to see us through Twelfth Night. Not only did we make Christmas cookies,we also made Christmas desserts.
    Polish Kolaczki
    Makes about 5 dozen Polish Cream Cheese Kolaczki

    1 (8-ounce) cream cheese, softened
    12 ounces (3 sticks) butter, softened
    3 cups all-purpose flour
    2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
    Confectioners’ sugar

    Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
    Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
    Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners’ sugar. Dust with confectioners’ sugar just prior to service.
    Tips.Yes, you can freeze the fillings with little loss in flavor or consistency. As for the kolaczki. Freeze them filled and unbaked and bake them from the frozen state. Don’t freeze baked kolaczki because when you defrost them, they will become soggy.
    Now for the polish cookies
    This recipe for kocie oczka, literally “cat’s eye,” is a sandwich cookie with your choice of jam filling. I like to use apricot so it looks more like a cat’s eye, but any flavor works. I like to make my openings large because they remind me of my cat’s big, big eyes!
    3 cups all-purpose flour
    1/2 pound (2 sticks) cold butter, cut into cubes
    2 tablespoons vanilla sugar
    1 cup sour cream
    Jam of choice
    Confectioners’ sugar

    Heat oven to 425 degrees. In a large bowl, cut butter into flour as for pie dough. Add vanilla sugar and sour cream, and bring together quickly. Wrap dough in plastic and refrigerate for 2 hours.
    On a parchment-lined baking sheet, roll dough thinly and cut into circles of the diameter you wish, leaving 1 inch between. Using a smaller, round cutter, cut the center out of half the circles. Remove scraps, reroll and cut more cookies. Bake 10-15 minutes or until turning lightly brown around the edges.
    When the cookies have cooled, sprinkle confectioners’ sugar on those with holes and spread a light layer of jam on the whole cookies. Press them together lightly, confectioners’ sugar and jam sides up. When set, store tightly covered.
    This star cookies recipe in Polish is called gwiazdki z nieba, which means “heavenly stars” or “stars from the sky.” It’s a perfect Christmas cookie since the Star of Bethlehem is an important part of Polish Christmas traditions. Christmas Eve dinner, for example, is known as the Star Supper and Santa is known as The Star Man.

    These sugar roll-out cookies are great on their own or dipped halfway (or all the way!) in melted chocolate. This is a fun project for the kids.


    4 ounces (1 stick) softened butter
    1 cup confectioners’ sugar
    1/2 teaspoon almond extract
    1 large beaten egg
    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 cup milk
    Semisweet chocolate (optional)

    In a large bowl, cream butter and sugar until light and fluffy. Add the almond extract and egg, mixing well.
    In a separate bowl, combine flour and baking powder. Add flour mixture to butter mixture alternating with milk, mixing until smooth. If the dough is too soft to roll, wrap in plastic and refrigerate until manageable.
    Heat oven to 350 degrees. On a parchment-lined baking sheet, roll the dough to 1/4″. Using a star shape, cut cookies, leaving 2″ space between cookies. Remove scraps.
    Bake 10 minutes or until lightly browned around the edges. Cool a few minutes and remove to a wire rack. Repeat with remaining dough scraps.
    When cookies are completely cool, dip one end or the entire top of the cookie in melted chocolate, if desired.

Leave a Reply

  Some XHTML allowed.