Prep 2 hrs
Cook 30 mins
Fantastic recipe when made correctly rolls like a charm. This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary.Blessings from FOURMRANCHWIFE in Texas
- 1 cup butter
- 1 1⁄2 cups powdered sugar
- 1 egg, Beaten
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Pre heat the oven to 350*.
- Cream the butter and sugar. Add the egg and extracts.
- Combine the flour, baking soda and cream of tartar. Gradually add to the creamed mixture and mix well. Chill 1 hour.
- Roll the chilled dough on a clean flat surface that has been dusted with powdered sugar. Roll to 1/8"- cut with cookie cutters and transfer to a ungreased cookie sheet.
- Bake 7-8 minute at 350*.
- Frost with your favorite cookie frosting or eat plain. Nanny usually left them plain.
Awesome cookies! They taste really fancy. Hahaha. But, when I make them again, I think I'll use 2 cups of powdered sugar instead of 1 and 1/2. They just weren't quite sweet enough for me.
I have a tried and true recipe for sugar cookies that I use every year, but I thought this one looked interesting and decided to give it a try. While these had a nice flavor, they are definitely too fragile to use for rolled sugar cookies. The cookies broke at the slightest touch. I tried rolling them out at several different thickness levels but that still didn't help. Sorry Nanny!
PERFECT! PERFECT! PERFECT! These are the best sugar cookies. You need not try any other recipe. This is it. I have tried at least 6 sugar cookie recipes on Zaar. Some good, some not so good. This is exactly the old-fashioned, tender, delicately sweetened cookie that we all aim to recreate. It has excellent flavor, it's sooo soft and look beautiful. They require no frosting in my opinion unless you just want color. I believe the extracts and powdered sugar is the key here. I highly recommend that everyone try this recipe. Thanks, Stacey. This is simply the best!