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    Recipes » Desserts » Grandma’s Do Re Mi Cookies

    Grandma’s Do Re Mi Cookies

    Published: Dec 6, 2017 · Modified: Mar 29, 2022 by Kate Shungu · This post may contain affiliate links

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    do re mi cookies on a wire cooling rack.
    do re mi cookies on a wire cooling rack.

    These soft and slightly tangy Do Re Mi Cookies are wrapped in toasted pecans. They’re perfect with a cup of coffee or tea!

    do re mi cookies on a wire rack sitting on a green and black plaid tea towel.

    Do Re Mi Cookies have been part of my family’s Christmas cookie baking repertoire for years. But never once have I heard why they’re called Do Re Mi Cookies.

    Despite their unknown origin, they’re one of my favorite cookies. The recipe was typed via typewriter on an index card by my grandma, who made them each Christmas. The dough is reminiscent of sugar cookie dough, but it’s slightly tangy (in a good way), thanks to the addition of cream of tartar. The dough is rolled in finely chopped pecans before baking, creating a beautiful cookie with toasted pecan edges.

    Why use cream of tartar for baking?

    Cream of tartar is a byproduct of fermenting grapes into wine. It’s acidic and lends a wonderful tang to cookies like snickerdoodles. It also creates a slightly chewy cookie, because it inhibits sugar from crystallizing into a crunchy cookie.

    In addition, it can be used to help egg whites keep their shape for desserts such as meringue. And if you’re all out of baking powder, you can use it as a substitute by combining ½ teaspoon cream of tartar with ¼ teaspoon baking soda for every 1 teaspoon of baking powder in the recipe.

    do re mi cookies on a white plate with more cookies and milk in the background.

    Ingredients

    You’ll need the classic cookie ingredients for Do Re Mi Cookies: butter, sugar, brown sugar, egg, flour, vanilla, salt, and baking powder.

    Cream of tartar is the unique addition to this recipe. It lends a subtle tang to the cookie that contrasts so nicely with the sweetness of the sugar.

    The cookie dough is rolled in chopped pecans. As the cookies bake, the pecans toast, and create a wonderful nutty layer around each cookie.

    Baking tips

    I used a food processor to chop the pecans, then rolled the balls of dough in them. You could also use a knife and a cutting board. You want the pecans to be finely chopped so that they coat the cookie dough.

    For baking cookies, I always use a silicone baking mat.

    I previously used parchment paper, but I’ve all but stopped. I now use a silicone baking mat for not only cookies, but for roasting vegetables, baking chicken drumsticks, and nearly everything else that I put into the oven.

    Nothing sticks to them! And mine is perfectly sized for my baking sheet. They also can go straight into the dishwasher.

    do re mi cookies on a white plate with a bite taken out of one.

    These cookies are perfect for giving a hostess gift, nestled in a Christmas tin. They also freeze wonderfully for cookie cravings after the holidays.

    More cookie recipes

    Do Re Mi Cookies are part of the six recipes I’m sharing from my grandmothers this year. Here are the other five:

    Grandma’s Rum Balls
    Grandma’s Chocolate Peppermint Shortbread
    Grandma’s Cocoa Drops
    Grandma’s Classic Ginger Cookies
    Grandma’s Snowball Cookies

    do re mi cookies on a wire cooling rack sitting on top of a green and black plaid towel.

    Do Re Mi Cookies

    Published by Kate
    A delectable vanilla cookie wrapped in finely chopped pecans.
    5 from 2 votes
    Print Recipe Pin Recipe
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    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 30 cookies
    Calories 154 kcal

    Ingredients
      

    • 1 cup (2 sticks) unsalted butter, at room temperature
    • ½ cup granulated sugar
    • ½ cup light brown sugar, packed
    • 1 teaspoon vanilla extract
    • 1 egg
    • 2 cups all-purpose flour
    • 1 teaspoon cream of tartar
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1½ cups finely chopped pecans

    Instructions
     

    • Preheat oven to 375°F.
    • Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer. Beat on high until fluffy, about 3–4 minutes.
    • Add the vanilla and egg. Beat until incorporated, about 30 seconds.
    • Whisk together the flour, cream of tartar, salt, and baking powder in a medium sized bowl. With the mixer running on low speed, add the flour mixture to the butter mixture, ½ cup at a time. Continue to add the flour until it’s all incorporated.
    • Place the finely chopped pecans (I used my food processor to chop them) in a small bowl. Roll the dough into 1-inch balls. Roll the balls in the pecans and place the balls 2 inches apart on a parchment-lined baking sheet.
    • Bake for 8–9 minutes, or until the edges are light brown and the cookie no longer looks wet in the center.
    • Let cool for 5 minutes on the sheet pan. Remove the cookies and place on a wire rack to cool completely.

    Nutrition

    Calories: 154kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 4gCholesterol: 22mgSodium: 96mgPotassium: 56mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 19mgIron: 1mg
    Keyword Christmas cookies, do re mi cookies
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!
    « Grandma’s Rum Balls
    Chocolate Peppermint Shortbread »
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    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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