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Title: Edith's Sugar Cookies Categories: The, Freezer, Cookbook© Yield: 12 servings 1/2 c Butter 1/2 c Margarine 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla 1/2 ts Salt 2 ts Cream of tartar 1 ts Baking soda 2 1/4 c Flour; sifted 375 ° F / 10-12 minutes 1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking soda. Mix well. 2. Add flour. Refrigerate for 1/2 hour or more. Shape in small balls, roll in granulated sugar, and place on greased cooky sheet. 3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom of glass or jar with shortening; then dip in sugar and press cookies gently. 4. These cookies spread, so don't put them too close together on the cooky sheet. Bake. 5. For further flavor variation and 1/2 cup of chocolate morsels to 1/4 of a single recipe. NOTES : "An easy all-purpose sugar cooky. It too can be varied with the addition of chopped nuts or of cocoa for chocolate-flavored cookies. I usually make a double batch, take out half the dough, and then add cocoa to the other half, making 2 different kinds of cookies at one time." (Charlotte Erickson, author) Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" |