Grandma's Sugar Cookies
My grandma Esther, who passed away in 2003, was known for her sugar cookies. She also made rum balls, spritz cookies and more. I have started making her sugar cookies with my son Cam!
Here's the recipe:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.
First, I doubled the recipe and mixed everything in my Kitchen Aid mixer. My grandma mixed most of her cookies with a spoon, the old-school way.
Then I wrapped everything in wax paper to chill for a few hours:
Now it's ready to roll! I got out my cookie cutters, including 2 vintage cookie cutters from my grandma.
Here's the recipe:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.
Icing Recipe:
In a medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.
First, I doubled the recipe and mixed everything in my Kitchen Aid mixer. My grandma mixed most of her cookies with a spoon, the old-school way.
Then I wrapped everything in wax paper to chill for a few hours:
Now it's ready to roll! I got out my cookie cutters, including 2 vintage cookie cutters from my grandma.