Tuesday, October 30, 2012


Jill makes small, thin, pop-in-your-mouth sugar cookies flavored with a combination of vanilla and almond extract and sprinkled with sugar that DaddyO loves. It's her specialty. She surprised her Daddy last week with a box of Halloween shapes in the mail. Good job, Jill! -Momsu

Printable Recipe

(This is from a group of cookie recipes published in Woman’s Day magazine in 1964 – still our favorite plain sugar cookie.)

2 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup soft (not runny) butter
1 cup granulated white sugar
2 eggs

1 teaspoon vanilla extract (or a combination of vanilla and almond extracts) 

Sift the flour, baking powder and salt together in a bowl and reserve. Put the butter in the large bowl of the electric mixer (or other bowl if mixer is not available). Beat with mixer or wooden spoon until the mixture is light and fluffy. Stir in the flour mixture with the mixer or spoon, blending until smooth. 
Chill 1 hour or until firm.

Roll a small amount of dough at a time on floured board to 1/8” thickness. Keep remaining dough in refrigerator until ready to use. Cut into desired shapes with floured cookie cutter. Put on ungreased cookie sheets. Sprinkle with granulated sugar.  Bake in moderate oven (375°) 8 to 10 minutes or until pale brown. Remove to wire racks to cool.

Makes about 4 dozen 3” cookies. Store cookies airtight. These cookies keep well but are not good shippers as they break easily.

I always double this recipe:
5 1/2 cups sifted all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups soft (not runny) butter
2 cups granulated white sugar
4 eggs

2 teaspoons vanilla extract (or a combination of vanilla and almond extracts)

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