This is just like the one my Mother used from an old Pillsbury cookbook. ROLL to 1/8 inch.
Can be refrigerated.
I was looking for a sugar cookie that had cream in it, since I thought it might give the cookies a nice texture (not brittle or crisp). I appreciated that you told where the cookie recipe came from. I figured a baking powder company would have a great cookie recipe! I needed a lot for my son's project at school, so I made 4 batches of this recipe! It is easy to mix up (except in "batch 2" when I dropped the cream/egg mixture on the floor!). I wasn't sure how thin to roll the dough out, and decided that I liked them best on the thicker side (maybe 1/4-1/3 inches). The dough was very easy to roll out but I was having lots of trouble with the dough sticking, until I did this method: roll out, stick sheet in freezer, then cut out and bake. This way was "stress free" and my dough worked great. I baked these convection 400 degrees for about 5 min. I preferred them to be pretty light, with only a hint of brown of the edges (if any). I was very pleased with the taste and texture of these cookies! They turned out exactly how I hoped. I love your photo, too. Thanks Annie, for posting a great recipe for classic sugar cookies. Roxygirl