Over the years I have baked and decorated these with lots of children. My own, my nephew, neighbor kids in Minnesota and Iowa, grandchildren and a few borrowed children. I must confess however, that I really enjoy doing them by myself and not icing them (sprinkled colored sugar works) just because it involves less cleanup and goes so much faster. It is on the other hand much more of a Holiday mood if you have children of any age helping. Much laughter and eating. Double the recipe if you have helpers or there won’t be many left to save.
The following recipe is the one I have used for over 40 years. Do give it a try. They come out tender, crisp and buttery. If you intend to frost them, roll them just a little thicker. We like them more to the crisp than the cake side so I roll them thin.
The recipe is from Betty Crocker’s Cooky Book 1963 edition.
Mary’s Sugar Cookies
1 1/2 cups sifted powdered sugar
1 cup butter room temp. Not too soft
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar (do not omit)
Mix sugar and butter. Add egg and flavorings; mix thoroughly. Mix together the
dry ingredients and add, blend in and refrigerate 2 to 3 hours or over night.
Heat oven to 375°. Divide dough into 3rds and roll 3/16th thick on lightly floured board. Cut with cookie cutter place on lightly greased (parchment paper or Silpat)
sprinkle with sugar and bake 6 to 7 minutes, or until lightly browned. Makes 5 doz. 2 to 2 1/2 inch cookies.
This is a forgiving dough so you can roll the scraps together and reroll at least twice. Any more than this and they get tough. Try to fit your cutter so that there is not a lot of waste space.
These are the best! Thank you Myrna.
ReplyDeleteThese are such good sugar cookies. My granddaughter, Mary thought the name of them was just for her. She was one of the "borrowed" children who helped make Myrna make cookies over the years.
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