O.G. Foodie Friday Flashback Mom’s Buttery Sugar Cookies
Sugar Cookie (shortbread) (prep. time about 2 hours, including chilling time. Obviously, add on time if you plan to decorate baked and cooled cookies. Makes 2 dozen or more cookies depending on size of cookie cutter.
Going way back to the very first recipe posted on Foodie Friday back in 2012.
Here's my mom's 'sugar cookie' recipe, which I think is more like a Scottish shortbread cookie. (I've since lost the grey-hound shaped cookie cutter.)
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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