Sophie's Butter Cookies

Recipe by Barb O
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb butter (room temp)
  • 1
    lb Crisco
  • 1
    lb sugar (2.33 Cups)
  • 4
    large eggs
  • 1
    teaspoon vanilla
  • 1
    tablespoon lemon rind (or 15 drops of lemon juice)
  • 1
    pinch mace
  • 3
    lbs flour (and a little for rolling out dough)
  • cinnamon-sugar mixture
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DIRECTIONS

  • Cream the butter, Crisco and sugar together.
  • Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
  • Gradually add 3lbs of flour.
  • When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
  • Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
  • Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
  • Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
  • Bake for 10-13 in a preheated 375° oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
  • I usually can fill about four medium sized cookie tins. Yield is approximate.
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