Aren’t these cookies just *the* cutest! They encompass Easter & spring so much that I could just run outside, find fresh flowers to smell, bask in the sunshine, and lay in the grass finding animals and shapes in the clouds while daydreaming!
Enough about the joys of Easter & spring. On to the cookies! …..I am pretty darn good in the sugar cookie department. Tis true, tis true. A few of you commented on how you’d like to see my recipe; so I decided I’d share. That, and the fact that I don’t like searching for the cookbook, which I usually misplace, that has the beloved recipe in it. Now, I’ll know EXACTLY where to find it! 🙂
I’m usually not one to toot my own horn but…. Toot! Toot! …… My sugar cookies are THE BOMB!
via an old church/community cookbook that I copied when I was 17 and living under my mom & dad’s roof. 🙂
- 2 c. sugar
- 2 eggs
- 1.5 c. oleo/ shortening (Blue Bonnet Light)
- 1 tsp vanilla
- 1 c. sour cream (I always use fat free and they turn out great)
- 2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp baking powder
- 5 c. flour (depending on the weather more or less- usually more though) (See *note, please)
Cream together sugar, eggs, vanilla, & oleo…. Stir in sour cream. Sift dry ingredients in separate bowl. Slowly, add sifted dry ingredients: baking soda, cream of tartar, baking powder, & flour. Work all ingredients into a dough that can be rolled. Roll out, cut, and bake. •Bake at 350° for about 5-7 mins; depending on thickness. (I like a SUPER thick cookie and they take about 8-10 minutes to bake)
*Note: I have used whole wheat flour before and they are just as delicious, I promise! They will need just an extra splash of wet or a tad less flour. They are a delicious texture! Pinky promise! ♥
via my sister who probably got it from my mom who probably got it from her mom…. ect 🙂
- 2 c. crisco
- 1 c. milk
- 1 tsp salt
- 2 tsp flavoring (vanilla, almond, small drop of peppermint for a kick- we’re talking really small drop.)
- 2 bags of powdered sugar
Mix. Color. Taste. Decorate!