So… you’re either a loyal reader or you Googled “The Best Christmas Cookie Recipe Ever” and here you are.

Well, I’m glad to see ya!  Welcome to Parisienne Farmgirl… Bienvenue.

Step one for this recipe is easy…

Just go ahead and get rid of all those Christmas magazines and chicken scratch 3×5 card’s with so-and-so’s Christmas Cookie recipe… this is the only one you’re ever going to need again.  Ever.

This is a family recipe (like so many in my new cookbook, which you can get here!) with its origins in my aunt’s family-famous cookies… only I have to go old school and use lard… because…. dugh.  Or should I say… “because…. dough”.  Everything tastes better with lard.  And I have to have extra vanilla with everything I do because… vanilla makes me happy.

These cookies are super easy and even more super delicious.  You can totally do this.  If I can make them with all my little “helpers” then I know you can in your probably, quiet… clean… kitchen.


Shall we?


Amélie and I decided that we would wait ’til she was a bit older for The Nutcracker so today when her Daddy and Big Brother left for the Museum of Science and Industry on their “Daddy Date” we had our “Momma Date” in the kitchen… five hours of baking… just me-n-her and a little Hoolie in between naps.

What a joy she is… I let her mix, squirt, lick, spread and eat.  It was so precious.  As the middle child I don’t get the one on one time with her that I would like to.  I simply must be more intentional about that.  She is such a delight.
We made our Auntie Ruthie’s infamous Christmas Cookies (With my new MIXER!) and though I videoed it, I went to make you a little movie and the dang thing needed a charge.  I am so anxious to do more cooking and decorating videos for P.F.
For the cookie dough:
3 1/2 cups of flour
3 eggs
1 cup of lard
1 cup of sugar
1 teaspoon baking soda
2 teaspoons of creme of tartar
2 teaspoons of vanilla
Mix.  Chill several hours or overnight.
Bake at 350 on a cookie sheet.
For Frosting
1 stick butter
4 cups powdered sugar
4 tablespoons milk
2 tablespoons vanilla (I use one)
Or if you choose Royal Icing (for painting your cookies)
3 egg whites mixed until frothy
4 cups of powdered sugar
Mix until shiny and a stiff peak forms on your balloon wisk.
Add a couple teaspoons of hot water before filling your piping bag.  This will allow the royal icing to spread out and fill in any gaps upon application.
Decorate with fun goodies like these or these.
      You might like ALL NATURAL FOOD COLORING like we do these days or these food coloring pens which I use (not natural:).
Try not to eat all of them.
 I can’t stand it.
 Momma and her girls, a self portrait.  You try holding my camera with that huge lens out in front of you!
 Our accomplishment?  A whole countertop full of cookies for the neighbors and church.
 I tried to make a Marie Antoinette cookie… I think she is so sweet.  I would have so much fun making dozens of these with the really sparkly, gold and silver embellishments that you can buy!  Wouldn’t that be fun for a party???
 So good you can eat them plain!
Bon Appetit!
A bientôt!