"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sugar Cookies Recipe

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This recipe for Sugar Cookies, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Atwell
Added: Sunday, November 18, 2007


2 eggs
1 cup sugar
1/2 lb. butter (2 sticks)
3 cups flour
1/2 tsp. baking powder
1/2 tsp baking soda

Preheat oven to 375.

Cream butter and sugar. Add eggs one at a time and beat on
medium speed until well mixed.

Sift together flour, baking powder and baking soda. Add to
mixer slowly blending with butter mixture.

Refrigerate dough for 30 minutes. Dough should be firm and
cool but not too stiff to work with. Cut dough in quarters and
roll each into a ball. On a floured surface, press one ball and
lightly flour the top for rolling. Roll dough evenly to desired
thickness of cookie. Too thin and they will break, too thick
and they will not cook thoroughly. Use cookie cutters to cut
shapes. Decorate with colored sugars before baking.

Bake 8 minutes or until lightly browned on edges.

Dough can be re-rolled one time. After that, the flour content
is too high and the cookies lose flavor.

Number Of Servings:
Number Of Servings:
3 - 4 dozen
Personal Notes:
Personal Notes:
In our family it was pretty much a given that by age 12 everyone knew how to roll, cut and decorate these cookies. A true family tradition. Best if kept chilled. We use to put them in tins and leave them on the open back porch to keep them cold. It was not unusual for us to be willing to brave the snow in our bare feet to have just one more cookie before we went to bed. Exceptional when served with milk.




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