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Thursday, May 13, 2010

Old Fashioned Sugar Cookies

I'm linking to Harrigan Howdy's Recipe Share Party!  Hope you'll join us for some terrific recipes!

I discovered this sugar cookie recipe in one of my tried and true recipe books, The ABC’s of Recipes with P. Buckley Moss, produced in 1995 by the Springfield Ohio Star Chapter.  Sue Hunt submitted this recipe titled "Old Fashioned Soft Sugar Cookies".  I did adapt the directions for making the cookies into my own "voice".

These cookies aren’t as sugary as most sugar cookies, but instead have a “light” flavor with a bit of cinnamon on top.  They’ve always been a big hit with family and friends.  Perhaps you’ll add this sugar cookie recipe to your cookbook!

Ingredients for Sugar Cookies
  • ½ cup margarine or butter (butter is better!)
  • 1½ cups sugar
  • 1-teaspoon vanilla
  • 2 eggs
  • 3 cups sifted flour
  • 1-teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1-cup dairy sour cream

Preheat the oven to 400 degrees Fahrenheit.

In the mixing bowl, cream butter to consistency of mayonnaise.

Add sugar gradually while continuing to cream.  Add eggs, 1 at a time, beating well after each addition.

Add vanilla to the mixture and beat until it becomes light and fluffy.

In a separate mixing bowl, mix and sift flour, salt, baking powder and soda.  Add to the creamed mixture alternately with sour cream.  Begin and end with dry ingredients.

Drop by teaspoon on greased cookie sheet.  I use either the wrappers from my butter sticks or canola oil spray to grease my cookie sheets.

Sprinkle with either straight sugar or a combination of cinnamon and sugar.  Cinnamon sugar is easily put together if you have both ingredients on hand.  Use a shaker or simply your fingers to put a little on the top of each sugar cookie.

Bake the cookies at 400 degrees Fahrenheit for 10-12 minutes.  Every oven varies, so it may be wise to check your oven at 9 minutes.

I found that this sugar cookie recipe did best when baked for 10 minutes.  The cookies should be soft, and slightly browned, but not too dark or they’ll be on the crunchy side.

Allow the cookies to cool before eating with a tall, cold glass of milk or, my favorite beverage of choice, a hot cup of coffee.

All my best to you!