This recipe has been in my family for as far back as my grandma can remember, and it’s one of the first that I learned to make. When my great-grandma submitted the recipe to her church’s cookbook, she called it “Grandma’s sugar cookies.” Probably dates from just after the turn of the 20th century, because it calls for vegetable shortening, which didn’t come out until the early 1900s.
Yes, those are beer bottles in the picture. Since we just did sandwiches for dinner (it’s been that kind of couple of days), I figured, you know what? Dessert wines are a thing, but neither of us likes wine. Coffee is a thing with cookies, too, right? So, Highland Black Mocha Stout. Dessert beer!
2 cups sugar
1 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract (imitation is fine for this)
1 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon nutmeg (less if you’re using freshly grated)
1 teaspoon of cinnamon
Cinnamon sugar, for dusting