Repost – I love this recipe and wanted to make sure to have it here on The Wee Lairds Kitchen. I hope you all enjoy this amazing recipe – it is a wonderful choice for a Christmas Cookie swap!

Since I met my amazing husband, and subsequently his fabulous mother, I have been wanting to write a whole series of posts entitled “My Mother-In-Law’s Kitchen.” Why you ask? Simple…her food is delicious (both my husband and I love it), many of her recipe’s are heirloom recipes I want to treasure and pass on, and she is an amazing person I love getting to spend time with. Especially in the kitchen!

With love from my Mother-In-Law Linda’s Kitchen xxxooo

When the recipe card looks like this you know the cookies are good!

• 2 cups sugar
• 1 cup lard (yes lard! – but don’t shy away these are fabulous)!
• 1 cup buttermilk
• 3 eggs
• 1 tsp peppermint extract
• 4 tsp baking soda
• 6 cups flour

Cream together the sugar and lard.

Add buttermilk (it will appear lumpy)

Add eggs, peppermint and baking soda.

Add 6 cups of flour to the wet mixture one cup at a time. 

 Cover and refrigerate.  

 Roll out dough, sprinkle with sugar, and cut into your favorite shapes.

Bake at 400 degrees for 5-7 minutes or until lightly brown on the bottom. Cool cookies on a wire or wooden rack.

• Frosting:
• 1 bag powdered sugar
• Milk
• Peppermint extract
• Food coloring

Mix powdered sugar, 1-2 tablespoons milk, and 1-2 tablespoons extract. Add food coloring to your desired color. Drizzle over cookies.

 Allow frosting to dry before storing in zip lock bags or storage containers. 

These can be made in advance and placed in the freezer. Just remove and bring to room temp before serving. Delicious!