Sugar Cookie Recipe

This recipe is written on an envelope in my handwriting and containing only a list of ingredients and the heading – Sugar Cookies.  I love it!  The memory I have of writing that list as my mom read it off to me is priceless.  What’s really crazy is the assumption that I knew how to assemble the ingredients, roll the dough and then how long to bake the cookies.  I just needed the correct measurements. As a young adult and mom, I didn’t go to the internet for a sugar cookie recipe, or even a cookbook, I picked up the phone and called my mom.  The family sugar cookie recipe was and is not just a memory, it’s a recipe that was baked every Easter, Christmas and sometimes Valentines Day and continues to be baked for the major holidays.  I’m so grateful that I stood by my mom’s side as a kid to watch, help and eat raw dough.  The memories and lessons learned are priceless.  Thanks, mom!

If you look at the list of ingredients and see 6 eggs and think, wow that’s a lot of cookies, then you are what I would call an experienced cookie baker.  Yes, 6 eggs make a big batch, but then I’m from a large family and I don’t think we made small quantities of anything.  In fact, it’s not unusual for me to double this recipe for Christmas cookies when my sister Jane (5) and I are putting together cookie trays.  Fun!  If you don’t think you need 6 dozen cookies, cutting the recipe in half works just fine.  The picture above is the mixture of the first 6 ingredients listed on the recipe.  It’s creamy and the combination of vanilla and lemon extract gives the cookies that extra Yumalicious taste.  The picture to the right is the dough with the flour mixture added.  I like to refrigerate the dough before rolling out.  I think it brings the flavors together and a chilled dough is always easier to work with.

I’ve added this picture to help anyone new to cut out cookies.  In my family, we have the people who like thin, thick, crispy and not so crispy.  I’m sure you have the same thing going on in your family. Oh, and don’t forget the no-icing group.  I love them in all shapes and forms and I love to dunk a cookie in a cup of coffee or a glass of milk.  Now that’s comfort food!

The cookies in the picture above are baked to what I would consider medium soft.  As you can see, this sugar cookie recipe gives you clean edges and is perfect for decorating.  Now for the decorating.  I was pushed to get the cookies baked and iced for a video that was being shot for a local newspaper, The Belleville New Democrat, so I put in a call to my sister Jane (5).  We have been icing cookies together for years and I knew she would be up for the challenge.  I gathered the decorations, mixed up the icing and away we went.  In no time, Jane had the cookies alive and taking on their own personalities.  No fancy tools, just some fun embellishments, and the creative juices were flowing.  Thanks, Jane for all your help!

I hope you are encouraged to try cutout cookies, they really are fun to make and not too hard.  The Sock Box 10 community would love to hear a kitchen memory.  Please consider sharing a story and spreading a little love.

Thanks for stopping by,    Rose    

Sugar Cookie Recipe

 

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This is my family sugar cookie recipe that's been handed down through generations. It makes the perfect cutout and the addition of lemon extract gives it that extra special flavor. If 6 dozen cookies are too much, just cut the recipe in half. It's very easy to do! Enjoy!

Author: Rose Buchmiller sockbox10.com

Recipe type: Cookie

Serves: 6 dozen

Ingredients

• 4 cups sugar
• 2 cups shortening
• 6 eggs
• 6 teaspoons milk
• 2 tablespoons of vanilla
• 1 teaspoon lemon extract
• 6 cups flour
• 6 teaspoons baking powder
• icing
• 4 tablespoons butter
• 4 cups powdered sugar
• ¼ cup plus 1 tablespoon of milk
• Vanilla to taste

Instructions

1. Beat eggs until thick.
2. Add sugar one cup at a time until well blended.
3. Add shortening one cup at a time. I like to use Crisco sticks and cut into chunks.
4. Slow mixer and add milk, vanilla, and lemon extract one at a time.
5. Mix well.
6. Sift together flour and baking powder.
7. Transfer the wet mixture to a large Tupperware bowl and gradually beat in the flour and baking powder mixture.
8. Refrigerate the dough up to an hour. This makes it easier to roll for cut out cookies.
9. To roll dough, scoop a manageable amount of dough onto a floured surface. If you are new to cutouts, I would begin with 2 cups of dough.
10. Using your hands, work enough additional flour into the dough getting it ready to be rolled. For two cups of dough, I would start with ½ cup of flour.
11. Roll dough to your desired thickness. I usually roll to about ¼" thickness.
12. Press your cookie cutter into the dough and cut out as many cookies as possible on the rolled dough. Use a spatula to transfer the cookies to a lightly greased cookie sheet.
13. Bake at 350 degrees for 12-15 minutes. I like to switch the cookie sheets halfway through the baking time allowing them to bake half the time on the bottom shelf and half the time on the top shelf.
14. It's difficult to give a cookie quantity because it will depend on the size of your cookie cutters and how thick you roll the dough.
15. If you make the recipe as listed above, you should easily get 5-6 dozen.
16. This recipe works just fine cut in half.
17. Have fun!
18. Icing
19. Soften butter
20. Add powdered sugar and milk and beat with mixer.
21. You can add additional milk if you prefer a thinner icing.
22. Add a couple of drops of vanilla
23. Separate into bowls and add coloring and mix.

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