Sharon Gandolph Sinclair...
This recipe is credited to Grandma Gandolph. Where she got it I don't think we will ever know. Having searched the Internet, it would seem as if the recipe was passed down and protected through a direct line of descendants. Although the baked goods have been generously shared with neighbors and friends, the formula has evidently not been divulged - UNTIL NOW!
Shortbread Nugget Family Favorite (secret) Recipe:
1 1/2 cups butter or margarine, softened
1 cup confectioners sugar
2 eggs
4 tsp vanilla
4 cups flour
1 tsp salt
1 cup chopped nuts (optional)
12 oz chocolate chips
1. Beat butter and sugar until fluffy. Add eggs and vanilla, mix well. Stir in remaining ingredients.
2. Shape into 1" balls and place 1" apart on ungreased baking sheets. Bake at 350°F for 14 minutes or until bottom begins to brown lightly. Allow to cool completely before frosting.
Frosting:
3 cups confectioners sugar
1 tsp cream of tartar
4 egg whites
1 tsp vanilla
1. Beat until stiff peaks form.
2. Frost cookies. (The easiest way to do this is to hold the cookie upside-down over the bowl of frosting, dip into frosting and twirl back and forth as you lift it slowing back out of the frosting.)
3. Now for the fun part. Before cookies dry, sprinkle with red and green colored sugar or any other edible holiday decor.
Family tradition holds that the older children frost the cookies while the younger ones have a grand old time adding sprinkles to the iced nuggets, the table, the floor and most especially into their mouths! These nuggets take hours to dry completely. They are usually lined along the kitchen table overnight and magically disappear into numerous and varied shaped containers before young ones awake to gobble them up. Because of their appeal, we make dozens and dozens of nuggets. They freeze well but don't usually last beyond New Year's.
4 comments:
I love these! Thanks for posting the recipe. I remember growing up we would put the icing into separate bowls and use food coloring to add some variety. I think I even got a frozen bag sent to me on my mission!
I didn't realize you had posted this recipe. Correction on the baking time...only cook for 8-10 minutes (or until the "shine" disappears from the top of the cookie. If you wait until the bottoms begin to brown, they will be much too hard!)
ANOTHER CORRECTION on the recipe...
REGULAR, white sugar is used in the cookie part, NOT confectioners sugar. Confectioners sugar is only used in the icing. :0)
Love these cookies. Recipe correct as written—use powdered sugar in the cookie AND the icing. Icing recipe makes way too much. You can half it and it will be enough. If you have extra egg yolks from the icing, throw them into the cookie batter. They don’t spread at all so you can place them very close together on the baking sheets. If you chill dough beforehand,it forms balls easier.
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