This is the BEST sugar cookie recipe ever! Don’t double the batch, because you will eat them all.
The dough rolls out best if you let it chill overnight, so if you are planning on making them over the weekend start early.
PS Ace Hardware has the best selection of cookie cutters around town.
White Sugar Cookies
1 stick margarine
1 stick butter
2 cups white sugar
(Cream above ingredients, in a large bowl)
In a small bowl combine:
1 cup sour cream
2 eggs, beaten
1 tsp. vanilla extract
1 tsp. almond extract
In a medium-size bowl sift:
4 ½ cups all-purpose flour
1 tsp salt
1 tsp soda
Alternately add sifted ingredients and sour cream mixture to the butter and sugar mixture. Mix dough until well-blended. Chill dough for at least 2 hours (or even overnight). Roll out dough on pastry cloth, may use a bit of flour, as dough will be sticky. Cut into shapes.
Bake at 375 degrees for 7-10 minutes.
Powdered Sugar Frosting
3 cups powdered sugar
1/3 cup (soft) butter
3-4 Tbsp. cream or milk
1 ½ tsp vanilla
½ tsp almond extract
dash of salt
Add more milk if it is not spreading easily!
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These cookies sound very good. I love fruit cake, and this recipe is one of my favorites. Enjoy!
Fruit Cake
1 stale loaf of bread
2 cups shrivelled grapes
8 cups chopped nuts
1 gallon molasses
10 pounds of butter
24 dozen eggs
Take a hammer and pound the bread for 2 hours. If your arms are not sore, add the other ingredients, leaving the eggs in their shells and put in a food processor on high for 24 hours. Take a putty knife and scrape the ingredients off your kitchen ceiling, the walls, the floor and anywhere else it might have landed. If there is any batter left, put into a bread loaf pan and bake for 20 minutes on 100 degrees. If you can stomache this, sit down to a nice dinner and enjoy!
OK, so the fruit cake recipe was a bit fruity. These are real recipes, and some of my favorite. I made the lemon shortbread bars and took them to my sister’s Christmas tea last weekend. Everyone raved about them and wanted the recipe. They are delicious! You mix the crust ingredients in a food processor. I hear some men out there saying, “You mean there’s machinery in the kitchen? Cool, dude!”
Shortbread Lemon Bars
1 & 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter or margarine
FILLING:
4 eggs
2 cups sugar
1/4 cup all-purpose flour
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
TOPPING:
2 cups (16 oz.) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
In a food processor, combine flour, confectioner’s sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 9X13 inch pan. Bake 350 degrees for 12-14 minutes or until set and edges are lightly browned. In a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. In a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until set. Cool on wire rack. Refrigerate overnight. Cut before serving. Makes 3 dozen.
Peppermint Sugar Cookies
I came up with the idea of putting crushed candy canes into sugar cookies a few years ago. I liked them and so did alot of other people, so I am sharing this recipe.
1 cup powdered sugar
2 cups butter, softened
1 & 1/2 teaspoon vanilla
1 & 1/2 teaspoon salt
4 & 1/2 cups flour
1 cup sugar
2 eggs
1 & 1/2 teaspoon soda
1 & 1/2 teaspoon cream of tartar
6 candy canes, crushed
Mix all ingredients well, then roll into balls and place on greased cookie sheet. Press flat with bottom or a glass dipped in sugar. Bake at 375 degrees for 12 minutes. Makes 3-4 dozen cookies.
I think the cream of tartar makes the sugar cookie what it should be. There’s just something about that little ingredient. Tried a recipe this year without (made a double batch too!) it, along with some other variations, and had to throw out the whole batch. Crummy…
Oops, just realized the above white sugar cookie recipe doesn’t have cream of tartar….Well, I’m sure it’s just wonderful anyway.
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