Sophie's Butter Cookies
- Ready In:
- 1hr 50mins
- 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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Excellent! There's nothing quite like those 'grandma recipes' especially when it is a recipe from a grandma that owned a bakery! My only mistake is just making half a recipe! I did weigh the sugar and the flour, also found a simple sprinkling of sugar was the favorite here. As suggested in answer to my inquiry ...I just used a pinch of that mace which worked well for our tastes. I loved the lemon zest but did add a teaspoon of lemon juice as well. I will definitely be making this one again! Thank you Barb for sharing your grandmother's recipe.