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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Colonial Sugar Cookies (or, best sugar cookies EVER) Recipe

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This recipe for Colonial Sugar Cookies (or, best sugar cookies EVER) is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg yolks
½ c. sugar
1 c. unsalted butter, softened
1 c. sugar
2 egg whites
1 tsp. baking soda
1 tsp. cream of tartar
½ tsp. ground nutmeg
¼ tsp. salt
1 tsp. vanilla
3½ c. all-purpose flour
Colored sugar or Buttercream frosting with almond extract
Directions:
Directions:
Beat egg yolks and ½ cup sugar until thick and lemon colored; reserve.

Cream butter and 1 cup sugar until light and fluffy; beat in egg whites (batter may looked curdled). Mix in egg yolk mixture, baking soda, cream of tartar, nutmeg, salt and vanilla. Mix in flour gradually. Cover and refrigerate at least 1 hour.

Heat oven to 375 degrees.

Roll out dough on lightly floured board and cut into desired shapes. Place on greased baking sheets. Sprinkle cookies with colored sugar.

Bake until very light brown, 8-10 minutes.

Or, omit colored sugar before baking;

When baked cookies have cooled, frost with thick butter cream frosting with almond extract flavor; colors of your choice.

 

 

 

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