Recipe by Stovepipe
This recipe came from the newspaper in the small Arizona town where I grew up. We use it almost every year to make Christmas cookies. They're not too dry and are good even without any icing or candy decorations.
Top Review by Timothy H.
I just got out my favorite sugar cookie recipe to make for Easter Sunday & thought I'd check to see if it's already on Food.com so that I could use the on-line recipe in the future rather than dragging out the cookbook. What do you know... this is the exact same recipe with one slight variation. My recipe from the 1974 Betty Crocker Deluxe cokbook also includes 1/2 teaspoon almond extract. Believe me it's the almond and butter taste of this cookie that I think makes it so special tasting. I then frost them with canned cream cheese frosting & let them sit out a bit for the frosting to set up and not get so sticky & then they're ready to be gobbled up. What's even better is to put them on a plate, using wax aper between the layers, and then put the plate full of cookies in a sealed gallon size storage bag. These are fabulous the next day and really melt in your mouth. I always get tons of compliments on these cookies. I like mine soft so I keep an eye on them to be sure to take them out as soon as there's some very light brown coloring on the edges. Also, my recipe notes that you can use either 2 1/2 cups of all purpose flour or if using self-rising flour use the same amount but omit the soda and cream of tarter. Great recipe I've been making for over twenty years. Try it with the almond extract & you'll love it.
- 1 cup butter or 1 cup margarine, softened
- 1 1⁄2 cups powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- colored sprinkles
- candy sprinkles
Directions See How It's Made
- Mix thoroughly butter, powdered sugar, egg, and vanilla. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
- Heat oven to 375 degrees.
- Divide the dough in half, and roll each half of dough 3/16" inch thick on a lightly floured or cloth-covered board.
- Cut into desired shapes and place on a lightly greased baking sheet. Decorate with colored sugar or candy sprinkles.
- Bake 7 to 8 minutes or until light brown on the edges.