Wednesday, November 26, 2008

Sugar Cookies

These are Andrew's favorite

3 1/4 C Flour
1 1/2 C Sugar
2 1/2 t Baking Powder
1 1/3 C Butter
2 Eggs
2 T Milk
1 t Vanilla

Combine flour, sugar, b.p. in a large bowl and cut in butter until fine and crumbly with a pastry cutter or mixer.
in a smaller bowl combine wet ingredients and mix well, add to dry until thoughroughly mixed.

Wrap in plastic wrap and chill dough for 2-3 hours.

Roll out 1/8"-1/4", but only 1/3 of the dough at a time, keep rest in fridge. Cut into shapes. Bake on a lightly greased sheet at 400 for 7-8 minutes.

Variation: Butterscotch Pecan,
Substitute 2 C brown sugar for 1 1/2 C white Sugar. Add 1 C finel chopped pecans.

Note: Doubles well.
To get even coloured cookies, I bake a whole sheet of one shape at a time (all hearts, or all stars)


Mary said...

Are these the "Big Bird Cookies" we always used to make?

Anna & Andrew Mayo said...

Again no, these are a Mary Mayo recipe


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