1 1/2 cups sugar
2/3 cup shortening or butter*
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients
with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough
into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated.
For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.
Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown. With pancake turner, remove cookies
to racks; cool. Makes about 6 dozen cookies.
Submitted by DaleAnn L.
No Fail Sugar Cookies
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Chill for 1 to 2 hours
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes
or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen cookies.
Submitted by Ilene J.