Easter weekend, and the lovely spring time weather, is a good excuse to whip up some extra yummy cookies. Growing up, my grandma's famous "Grandma White Cookies" were always a favorite around the holidays. Today, my mother has perfected an already perfect recipe, creating delectable carrots and chicks (to the delight of my niece). See the recipe below, and don't be afraid to experiment with fun shapes, colors, and decorations - for that's the beauty of these cookies, after all. Creative fun. 



2 cups white sugar
2 eggs
1 cup room temperature butter
1 cup sour cream
1 teaspoon vanilla
1 tsp salt
1 tsp nutmeg
1 tsp baking powder
4 cups flour

Cream sugar and butter together until well blended. Add eggs one at a time and mix well. Add sour cream and vanilla.

Combine salt, nutmeg, baking powder and baking soda in a bowl. Mix well then slowly add to creamed mixture. Add more flour if dough is still sticky.

Roll out on floured surface and cut with cookie cutters.

Bake 350 degrees for 8-10 minutes or until lightly brown.

Frost with Royal Icing recipe.


1 1/2 cups powdered sugar
1 tablespoon milk
2 teaspoon light corn syrup
1/2 teaspoon vanilla

Add powdered sugar and milk to clean bowl. Blend with mixer until mostly lump free. Add corn syrup and vanilla and blend until smooth.

If it's too thick, add small amounts of water. If too thin, add more powdered sugar. Royal icing should somewhat hold its shape for a count of ten.

Put in pastry bag to frost cookies.