It remains one of my favorite cookbooks, and it shows a lot of wear: I've used it a lot. My daughters all learned to bake cookies from this book.
Hubby recently requested some sugar cookies, so I pulled out the book and whipped up a batch. Well, it wasn't quite that easy. I was also making Triple Berry Jam that day. And taking care of a sick dog. And cleaning the house for company.
Anyway, I merrily creamed the sugar and butter, added the eggs, the vanilla, the salt and baking powder, and then the flour.
My middle daughter gave me this super-duper vanilla extract. I save it for special recipes. I always use a little extra vanilla than a recipe calls for, too.
Then the dough went into the refrigerator to chill for several hours while I worked on the jam, and then did the afternoon chores. I figured it would be nice and stiff and easy to slice and bake, right? Wrong. It's a rolled cookie, not a slice and bake recipe.
I really don't like making rolled cookies. Well, I'd slice and bake it anyway, I decided. So I did. Of course it wasn't stiff enough to slice into perfect rounds, so I had to work at it. After cutting, I reshaped them into circles and then smashed them with the bottom of a glass dipped in water, sprinkled sugar on top and baked. I'll top them with the leftover strawberry frosting from hubby's birthday cake. He'll be happy.
I baked half of the dough, then rolled up the rest in aluminum foil and stuck it in the freezer. Aha! The next day when I took it out of the freezer, I could slice and bake it!
Here's the recipe, in case you want to make rolled cookies.
ETHEL'S SUGAR COOKIES
3/4 cup shortening (part butter or margarine)
1 cup sugar
1/2 tsp lemon flavoring or 1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
Mix shortening, sugar, eggs, and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together; blend in. Chill at least 1 hour.
Heat oven to 400 degrees. Roll dough 1/8" thick on lightly floured board. Cut with 3" cooky cutter. Place on ungreased baking sheet. Bake 6 to 8 minutes, or until cookies are a delicate golden color. Makes about 4 dozen.