Heirloom Sugar Cookies Recipes

HEIRLOOM SUGAR COOKIES

Steps:

• Mix butter, salt and sugars.
• Beat in egg, milk, and vanilla.
• Stir in flour, baking powder, and baking soda.
• Drop by rounded spoonfuls on ungreased cookie sheets.
• Butter the bottom of a 12 ounce glass, dip in sugar and flatten cookies. If desired, sprinkle cookies with nutmeg, pumpkin pie spice, colored sugar, or sprinkles.
• Bake at 350 degrees for 8 to 10 minutes or until edges are just golden-brown.

SWEDISH HEIRLOOM COOKIES

Steps:

• Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
• Add 1 cup powdered sugar and salt and mix well.
• Stir in flour.
• Add water, vanilla, and almonds, stirring well.
• Shape dough into 1-inch balls (I use small cookie scoop).
• Place on ungreased cookie sheets.
• Press down lightly on dough with bottom of glass or measuring cup.
• Bake at 325° for 12 minutes or until done.
• (Cookies will still be light).
• Dredge warm cookies in powdered sugar.

HEIRLOOM BROWN SUGAR COOKIES

Steps:

• Sift together flour, baking soda, cream of tartar and salt; set aside.
• Cream together butter, brown sugar and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition.
• Gradually stir dry ingredients into creamed mixture, blending well. Shape mixture into 1 ¼ inch balls. Place balls, about 3 inches apart, on greased baking sheets. Flatten with floured fork in one direction.
• Bake in 375°F oven 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 6 dozen.
• Farm Journal.