The Times - Serving Waitsburg, Dayton and the Touchet Valley

This recipe comes from Big Birds Busy Book, which came out in the ‘70’s and the same time my 2 young sons watched Sesame Street. I have made this recipe numerous times and it’s my “go to” sugar cookie recipe. The dough is soft, rich, and sweet. Some sugar cookies are crisp, but not this one. I am currently making heart shaped cookies to freeze for Valentine’s Day. I am doubling the recipe so that I can make and send them to those same sons, a tradition not to be broken

INGREDIENTS:

¾ cup margarine or butter—that’s a stick and half

1 cup sugar

2 eggs, slightly beaten

1 tsp vanilla

2 ½ c. all-purpose flour

1 tsp baking powder

1 tsp salt

INSTRUCTIONS: (as written)

Put ¾ cup of butter or margarine into your mixing bowl

Measure 1 cup sugar

Pour sugar over butter

With fork, squash butter and sugar together until they are blended

Crack shells of two eggs and pour eggs over mixture in bowl

Measure 1 teaspoon vanilla and pour over mixture in bowl

With fork, blend everything in the bowl together

Measure 2 ½ cups all-purpose flour and pour over mixture in bowl

Measure 1 teaspoon baking powder and sprinkle over flour

Measure 1 teaspoon of salt and sprinkle over flour and baking powder

Mix everything together either with the fork or with your hands

Put dough in icebox to chill (at least one hour)

Roll out cookies, ¼ inch thick, sprinkle with sugar, and bake at 350 degrees for 8-10 minutes

MY NOTES:

If you wanted to Google this recipe, you could see how it was written with all the pictures. The original picture recipe did not have temperature and time so someone added that. I like to watch the cookies and bake them until “set”, so maybe not the full 10 minutes. I think baking a test cookie would be a good idea, so you can decide.

It is written so that a child could do this, but I used a blender until I needed to add the dry ingredients.

Oh, and I don’t sprinkle with sugar, as I will frost with red and white frosting.

ENJOY