Iola's Sugar Cookies

"This recipe is described as a cross between a cookie and tender white cake. It's from "America's Best Lost Recipes" by the editors of Cook's Country magazine (2007). They recommend baking one batch at a time and cooling the cookie sheets completely between batches"
 
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photo by Shes a Moser Girl photo by Shes a Moser Girl
photo by Shes a Moser Girl
photo by Shes a Moser Girl photo by Shes a Moser Girl
photo by Maryland Jim photo by Maryland Jim
Ready In:
2hrs 15mins
Ingredients:
9
Yields:
24 cookies
Serves:
24
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ingredients

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directions

  • To make cookie dough: In large bowl, whisk flour, baking powder, baking soda and salt. Using electric mixer at medium-high speed, beat together butter and 1/2 cup sugar for 2 minutes or until fluffy. Reduce mixer speed to medium. Add egg and vanilla. Beat until combined. Add flour mixture and buttermilk alternately in 2 batches, beating until incorporated after each addition. Press dough into 4-inch disk. Wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or up to 24 hours.
  • To prepare oven, baking sheet: Adjust oven rack to middle position. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  • To roll cookies: On lightly floured work surface, roll dough out to 1/4-inch-thick circle. Cut into rounds using 2 1/2-inch cookie cutter. Space rounds 1 inch apart on prepared baking sheet. Sprinkle with some remaining sugar.
  • To bake cookies: Bake for 12 to 15 minutes or until just golden around edges. Cool cookies on baking sheet for 2 minutes. Transfer to wire rack. Cool completely, about 20 minutes. Gather scraps. Reroll dough. Repeat with remaining dough and sugar.

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Reviews

  1. This cookie turns out exactly as described! I've just made a batch of these cookies and have to agree that they are a cross between a cookie and a cake. I used white sugar for sprinkling on one batch and cinnamon sugar on the other batch. They have a very mild flavor, would be a good "tea cookie" with a bit of frosting on it. Or maybe I'll use the strawberry short cake suggestion.
     
  2. Not so much..... tasted more like a biscuit with sugar on top, perhaps good for strawberry shortcake. Definately not sweet enough to be a cookie. And I am not fond of overly sweet cookies.
     
  3. Made the dough up yesterday and let it chill about 18 hours. I prefer thinner sugar cookies so I rolled these thinner than suggested and baked for 11 minutes. I used Chirstmas cookies cutters and sprinkled with food glitter. Very tasty. Made for football pool 09.
     
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<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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