Aunt Lydas Sugar Cookies Recipes

AUNT MARY'S OLD FASHIONED SUGAR COOKIES

Steps:

• Cream butter and sugar until fluffy. Add eggs, one at a time, then the lemon juice.
• In another bowl sift together the flour, baking soda, cream of tartar and salt.
• Gradually add the dry ingredients to the creamed mixture and mix well.
• Gather dough into a ball, divide in half and pat into two disks. Chill for an hour or overnight.
• Roll out dough on a floured surface ¼ to ½ inch thick. Cut into shapes. Transfer cookies to a parchment lined baking sheet and bake for about 10 minutes. (Watch closely, you don't want them to get too brown.)
• Cool and paint with tinted icing and decorative sprinkles.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) .
• Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
• On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
• Bake for 6 to 8 minutes, or until delicately brown.

AUNT GLADYS' SUGAR COOKIES

Steps:

• Mix ingredients and roll into balls. Then flatten with sugar coated flat surface (bottom of a glass works fine once you've smeared some dough on the bottom of the glass so the sugar sticks). Place on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes(or when the edges brown, you know they're done). During the holidays, mix green, red and white sugars and they're festive as well as delicious.

AUNT NELDA'S SUGAR COOKIES

Steps:

• Measure 3/4 cup sugar into a large bowl.
• Add oil and stir until well blended.
• Break eggs into small bowl and beat well with egg beater.
• Stir, with vanilla flavoring, into shortening mixture.
• Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
• Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
• Chill bowl of cookie dough overnight, or until dough can be easily handled.
• Drop dough by FULL teaspoonsful onto greased cookie sheets.
• Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
• Flatten slightly with the bottom of a glass.
• Bake in 350 degree F oven 10-12 minutes or until done.
• Remove from oven and with broad spatula and slide at once onto rack to cool.
• NOTE: For cut-out cookies, roll to 1/8” thickness on lightly-floured board.
• Cookies will be harder than the drop cookies--use flour sparingly.
• This dough may also be rolled, chilled, and sliced like refrigerator cookies.

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
• Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
• Chill mixture 1-24 hours.
• Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
• On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
• Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
• Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• Cool on a wire rack.
• Decorate with icing of your choice (optional) and store in an air-tight container.

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

AUNT LYDA'S SUGAR COOKIES

Steps:

• Preheat oven to 350°F. Cream shortening and sugar until light and fluffy. Add vanilla and then add eggs one at a time. Measure out flour and sift baking soda into it with a fork. Add flour and buttermilk alternately until all are mixed. Chill mixture for at least 2 hours. You also can make the batter a few days ahead of the time you want to make the cookies, just store in fridge.
• Roll out 1/4 of cooking mixture at a time. Roll on lightly floured counter or board (or between two pieces of parchment paper) to 1/4 inch thick and cutout with your favorite cookie cutters. (See note below.) You may reroll leftover dough to make more cookies. Just be careful not to work too much flour into them.
• Bake for 8-10 minutes. Will be light in color. Do not overbake. Frost as desired when completely cooled.
• Icing Instructions:
• In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Makes about 3 cups of icing. And don't forget the sprinkles :-) ~Jan~