Edith's sugar cookies
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Margarine |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cream of tartar |
| 1 | teaspoon | Baking soda |
| 2¼ | cup | Flour; sifted |
Directions
375° F / 10-12 minutes
1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking soda. Mix well.
2. Add flour. Refrigerate for ½ hour or more. Shape in small balls, roll in granulated sugar, and place on greased cooky sheet.
3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom of glass or jar with shortening; then dip in sugar and press cookies gently.
4. These cookies spread, so don't put them too close together on the cooky sheet. Bake.
5. For further flavor variation and ½ cup of chocolate morsels to ¼ of a single recipe.
NOTES : "An easy all-purpose sugar cooky. It too can be varied with the addition of chopped nuts or of cocoa for chocolate-flavored cookies. I usually make a double batch, take out half the dough, and then add cocoa to the other half, making 2 different kinds of cookies at one time." (Charlotte Erickson, author)
Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@...> on Jan 16, 1999, converted by MM_Buster v2.0l.