Over a Cup of Coffee: Rolled-out sugar cookies | CraigDailyPress.com

Over a Cup of Coffee: Rolled-out sugar cookies

Diane Prather

Making and decorating sugar cookies is a tradition in some families. There are lots of sugar cookie recipes floating around out there. This week I went to my notes for writing a cookbook, a "work in progress" for my sisters, brother and myself. I looked through some of our mother's recipes (our mother was the late Judy Osborn) and pulled out two of her rolled-out sugar cookie recipes. (She had several recipes for these cookies.)

The first recipe appeared to have been cut from some magazine. It apparently was originally intended to make bunnie cookies because that's the way it was titled. However, after using the recipe, our mother wrote "Very, Very Best Rolled Cookies" at the top of the card and underlined "very." There's an icing recipe to go with it. (Please note that it is now recommended that you use pasteurized eggs and egg whites when using them in uncooked recipes.)

The other recipe has a white cake mix in the ingredients. I have made other cookie recipes that use cake mixes. They are easy to make and taste delicious.

There is one thing that I have discovered about cookie recipes: you may need a little more or less flour, depending on the stickiness of the dough.

Very, Very Best Rolled Cookies
Very, Very Best Rolled Cookies


Very, Very Best Rolled Cookies

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1 ½ cups butter or margarine, softened

1 ½ cups powdered sugar

1 egg

1 tablespoon vanilla

3 cups all-purpose flour

¼ teaspoon salt

Cream butter and sugar. Beat in egg and vanilla, then flour and salt until well-blended. Divide dough between two sheets of waxed paper; wrap and flatten into ¾-inch thick rounds. Refrigerate 1 hour or until firm. Preheat the oven to 325 degrees. On a floured-surface, roll dough to between 1/8 to ¼-inch thick. Cut out cookies and place them on an ungreased cookie sheet. Bake until lightly-colored, about 12 minutes. Cool and decorate. Makes about 5 dozen.

IcingIcing

Icing

2 ¾ cups powdered sugar

2 tablespoons softened butter or margarine

2 egg whites

pinch of salt

Beat the ingredients until smooth and glossy. If too thin, add more powdered sugar; if too thick, add drops of water. To color, divide icing into separate bowls. Stir in food coloring to get the color desired. Cover icing with a damp cloth to keep it from drying out.

From Judy Osborn's recipes

Easy Sugar CookiesEasy Sugar Cookies

Easy Sugar Cookies

1 box white cake mix

½ cup soft shortening

1 egg

1 teaspoon vanilla

Cream shortening, egg, and vanilla. Add cake mix a little at a time until all is used. Roll dough out and cut with a cookie cutter. Place on an ungreased cookie sheet. Bake at 350 degrees for 6 to 8 minutes.

From Judy Osborn's recipes

Do you have recipes that you would like to share with readers—perhaps some winter soups or stews? If so, please call me at 970-824-8809 or write to me at Box 415, Craig 81626.

Happy holidays, everyone!

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