I've long been an admirer of Tasha Tudor. I take a lot of my inspiration from her, including much of my love for gardening and old-fashioned celebrations. I read several articles about her in Victoria Magazine years ago--in fact, I think she was in the very first issue--and when they started re-publishing after many years on hiatus, Tasha Tudor's dress collection was the focus of one of the main articles. Several of my recipes, or, as she called them, receipts (Tasha Tudor's Pancakes, macaroni and cheese and others) are from her. I wrote her a lengthy letter once about 7 years ago telling her how much her life had inspired me to reject fear and pursue the beautiful and meaningful. I received a very sweet response from her son.
The key to these cookies is to roll them VERY thin.
Tasha Tudor's Sugar Cookies
Source: Take Joy!
1 pound of real butter
5 cups all-purpose flour
2 cups sugar
a pinch of salt
1 tablespoon vanilla
1 teaspoon baking soda dissolved in 3 tablespoons milk
Put all ingredients in a bowl and mix with hands until a smooth dough is formed. No amount of mixing seems
to bother it. Form into a ball, dust with flour and chill thoroughly before using.
Then break into conveniently sized pieces, probably adding a bit more flour to each bit of dough to make it
easier to handle, and roll out.
Roll as thin as possible, dust with granulated sugar and nutmeg and cut into shapes. Bake until light brown in
350° oven (about twelve minutes). The recipe makes five or six dozen cookies.
Ground almonds or nuts of any sort may be added to all or part of dough. The Tudors always add ground
almonds to one batch which they then cut with a flower- shaped cutter and place half a candied cherry on each. They are very pretty. The others are decorated with chocolate bits, melted and forced through a paper cornu-
Cookies can be made far in advance and wrapped in foil or kept in tin boxes in a cool place.