Ethel's sugar cookies (with variations)

Yield: 48 Servings

Measure Ingredient
¾ cup Butter; softened
1 cup Sugar
2 Egg
½ teaspoon Vanilla extract
2½ cup Flour; sifted
1 teaspoon Baking powder
1 teaspoon Salt
Sugar; for dusting (opt)
-- Betty Crocker's Picture Cook Book

Thoroughly mix together the butter, sugar, eggs, and flavoring of choice. Sift together the flour, baking powder, and salt. Stir into the butter mixture. Chill for at least 1 hour. Roll out to ⅛-inch thickness. cut into desired shapes with cookie cutter dipped in flour. Re-roll the scraps and continue cutting until all of the dough is used. Place on an ungreased baking sheet. Sprinkle with sugar, if desired. Bake in a moderate/hot (400F) oven until delicately golden, about 6 to 8 minutes. Makes about 4 dozen 3-inch cookies.


Lemon Sugar Cookies: Follow the basic recipe above, except use 2 teaspoons grated lemon rind and 1 teaspoon lemon juice in place of the flavoring. Filled Sugar Cookies: Follow the basic recipe above except put together in pairs before baking with 1 tablespoon filling of your choice or a solid chocolate mint wafer between. Press the edges of the cookies together with the tines of a fork.

Nut Sugar Cookies: Follow the basic recipe above except mix 1 cup of finely chopped nuts into the dough.

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