Before you ask what I did with the cinnamon, I replaced it with nutmeg. There is almost no change to the taste of the cookie overall. If you like the recipe, but really miss the cinnamon, just change it out with the nutmeg (but I liked it better without the cinnamon).
This is a slight variation on another sugar cookie recipe I got out of a magazine. The original recipe called for more flour than I used because that recipe was for roll out cookies, this recipe makes drop cookies. If you want to make roll out cookies, use 2 cups flour instead of 1 1/4 cup. For a different flavor (besides vanilla), try using almond or butter extract (same amount).
This is actually a recipe of my grandmother's that I have sized down. Her recipe feeds about a dozen people, but now that I am living on my own, the recipe makes way more food than is necessary for the amount of people I need to serve. So I tried sizing it down, and it worked, because there wasn't anything left for leftover. (This recipe can easily be doubled, tripled, or even quadrupled to meet your families needs.)
This is a recipe that has been a family favorite for decades. My aunt gave it to my mom when she asked for it, I don't know where my aunt got this recipe. We would serve this on top of some white rice.
My grandmother used to make this salad dressing that we would use to dip veggies and drizzle over our salads. It's a little tart, but it was a family favorite. My grandmother would mix herbs or finely chopped veggies once in a while into the dressing as well. Usually we served it just as it was though.
I created this recipe on accident. I was using a recipe a friend had given me for chocolate chip cookies, but having a brother who is lactose intolerant, and having family members who have been told by doctors not to eat chocolate, I changed the recipe just enough to make it my own. It was a real crowd pleaser, too.
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