Sugar Cookies

from Aunt Marian (Marian Bennett Payne)
p. 94 in the first Bennett Family Cookbook

raspberryIngredients

1 ½ cups of confectioners sugar
1 cup butter, softened
1 egg
1 tsp. vanilla
½ tsp. almond extract (I normally substitute orange)
2½ cups flour
1 tsp. baking soda
1 tsp. cream of tartar

DIRECTIONS:

Mix confectioners sugar, butter, egg, vanilla and almond extract.  Mix in flour, baking soda, and cream of tartar.  Cover and refrigerate at least 2 hours.  Heat oven to 375 °F.  Divide dough into halves.  Roll each half 1/4 inch thick on lightly floured board.  Cut into shapes. Place on lightly greased sheet.  Bake until edges are light brown, 7-8 minutes.

 

OPTIONAL DECORATION:

Sandwich a scant half-teaspoon of jelly between two disc-cut shapes before baking.  When cool, drizzle with a mixture of ½ cup white chocolate chips that have been melted and flavored with ½ teaspoon of fruit-flavored extract and softened with a teaspoon of Crisco.

One Comment on “Sugar Cookies

  1. Pingback: By Special Request: Raspberry-Filled Sugar Cookies | Friday Cookies

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