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Mom’s Buttery, Awesome Sugar Cookies Recipe

Kathy Whyte

We’re celebrating greyhounds with this week’s Foodie Friday in honor of the Fall Fling Greyhound picnic in Campville.

Here’s my mom’s ‘sugar cookie’ recipe, which I think is more like a Scottish shortbread cookie.

1 C. butter (room temperature)

1 C. sugar

2 well beaten eggs

2 Tbl. milk or cream

1 Tbl. vanilla extract

3 1/3 C. flour

2 tsp. baking powder

Cream together butter and sugar. Add in eggs, milk and vanilla and mix well. Sift flour and baking powder.  Gradually add dry ingredients to wet and incorporate well.  Form dough into a ball and wrap in wax paper. Chill for at least one hour. Pre-heat oven to 375.  After dough is chilled, divide into quarters and roll each quarter out on a board dusted with powdered sugar to about 1/4 inch thick.  Dip your selected cookie cutter into the flour before cutting the dough. You can lightly spray your cookie sheet with non-stick spray or, what I prefer, line your cookie sheets with parchment paper for zero cleanup!!!  You can brush the tops of the cookies with egg wash before baking, which makes a sprinkling of decorator sugar stick better. Bake for about eight minutes until the edges are lightly golden brown.


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