Okay, I know I’ve posted about these before. . . but just in case you need a little inspiration to give My Mom’s fool-proof sugar cookies a chance, I am re-sharing the recipe, and some of the fun I had decorating this year!
Mom’s Cut-Out Sugar Cookies
- 1 and 1/2 C. butter, softened
- 2 c. white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees Fahrenheit. Roll out dough on floured surface 1/4-1/2 inch thick. Cut into shapes with any cookie cutter (or, in dire straits, the top of a drinking glass!). Place cookies 1 inch apart on lightly greased cookie sheets.
Bake 6-8 minutes in preheated. Tip: It’s always better to take them out before you think they’re totally done. Cool completely before frosting!
Then eat them for breakfast, lunch, and dinner for the next several days. . . It’s good stuff, trust me.
Published by Abby
Dabbling in decoratives is an ongoing obsession. I love having a go at This, That and the Other. . . tackling projects that tickle my fancy, hoarding costumes (for the "Someday" that I own a dress-up tea-house for grown-ups) and hosting themed parties whenever I am not immersed in teaching French and Writing to high school students.
In the interest of full transparency, there's something serious you should know: I overuse the ellipsis . . . frequently. Embarassingly enough, it seems to be the punctuation that best captures my stream of thought as it flits off of one subject and towards the next!
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