Return to Content

Sugar Cookies

by

Yield: About 100 very thin 2-inch cookies

Ingredients:

  • 1-1/2 cups sugar
  • 1 cup butter
  • 2 beaten eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 4 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions:

Cream butter and sugar, then beat in eggs, cream, and vanilla. Mix flour, baking powder, and salt and stir in. Chill. Roll out real thin. Cut out shapes. Sprinkle with some more sugar. Place on lightly buttered baking sheets and bake until light brown, about 12 to 15 minutes at 350 degrees F.

Additional Notes:

The Yankee Cook agrees: these cookies are delicious -- but she found the soft dough difficult to roll, even after chilling. So she tried putting some of it through a cookie press. Worked great. Then, being unfond of a lot of fuss, she re-chilled the remaining dough, formed two logs, and made refrigerator cookies.
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order