When I was engaged, I would sit up in my bedroom at nights, and copy recipes out of my mom’s recipe box. I was preparing to be the best homemaker out there! This cookie recipe was among the many that I’d saved and is the one my mom used when I was growing up. I like to roll them out sort of thin, but not too thin. If you get them too thick, then they bake up too fat and lose their shape. It may take you one round to figure out your thickness. Also, DO NOT substitute the butter for margarine. That would be a crime against my blogsite and my family!! ; ) Seriously, the cookies are so much better with butter, and isn’t butter better for you than margarine? I’m thinking so. Anyway, keep in mind that this must be made the day before. When you’re ready to bake them the next day, give the dough a few minutes to warm up a little to make it more pliable. Have fun making these. I know I will. I look forward to them every year.
SUGAR COOKIE CUT OUTS
4 C flour, 4 tsp baking soda, 1/2 tsp salt. Mix these together.
Add 2 C brown sugar and 3 sticks butter. Cut butter in to mixture until pea size. Mix in 1 egg, 2 Tbls milk, and 1 Tbls vanilla. I do this in my mixmaster. Don’t over do it though, it might make the dough tough. Chill dough overnight. Be sure it’s well wrapped so it doesn’t dry out.
Roll out on lightly floured surface. Bake at 350 for 10-12 minutes depending on their thickness. Once cool, decorate as you wish. Merry Christmas!
What friends are saying