Jeanette Myers' Old-Fashioned Sugar Cookies

Jeanette Myers included this recipe in the cooking feature that appeared in a December 2011 issue. The article begins . . . (She) has always made time to cook. But now that she’s retired she has even more time to fuel her passion and to experiment with food. Starting on the first day of this month she embarked on a cookie baking mission – a new cookie recipe every day up through December 25th.

These cookies are easy to make, hold their shape as they bake and they freeze nicely. A perfect landscape for our annual family holiday cookie decorating! 

We used Buttercream Frosting to decorate the cookies. 

Jeanette Myers's Old-Fashioned Sugar Cookies 

3 cups unsifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) butter or margarine, softened

2 eggs

1 cup granulated sugar

 

1. Large mixing bowl: Sift flour, baking soda and baking powder.
   
2. On low speed of mixer, cut in butter until mixture looks like cornmeal.   
   
   
   
   
3. Small mixing bowl: Beat eggs, add sugar and beat thoroughly. Blend egg mixture into flour-butter mixture. Mix well. 
   
4. Chill dough for at least one hour.  
5. On lightly floured surface, roll dough to 1/8” thickness.  
   
6. Cut with floured cookie cutters.  
7. With wide spatula, transfer to a greased or sprayed baking sheet (or use a silicon sheet liner).  
   
   
   
   
8. Bake in preheated oven (375°) 6 to 8 minutes or until lightly browned. 
   
9. Remove immediately to wire rack to cool.

Jeanette's article and all her recipes also appeared in a booklet, Home-Cooking—Dickinson County Style “Capturing the Present and Remembering the Past” 2011-2012. The booklet was produced by Dawn James’ students at Abilene High School and all sales were donated to the Dickinson County Historical Society. This was a project that I did for 13 years, ending in 2012-13.

Recipe without photos . . .

Old-Fashioned Sugar Cookies 

3 cups unsifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) butter or margarine, softened

2 eggs

1 cup granulated sugar

1. Large mixing bowl: Sift flour, baking soda and baking powder.
2. On low speed of mixer, cut in butter until mixture looks like cornmeal.   
3. Small mixing bowl: Beat eggs, add sugar and beat thoroughly. Blend egg mixture into flour-butter mixture. Mix well. 
4. Chill dough for at least one hour.  
5. On lightly floured surface, roll dough to 1/8” thickness.  
6. Cut with floured cookie cutters.  
7. With wide spatula, transfer to a greased or sprayed baking sheet (or use a silicon sheet liner).   
8. Bake in preheated oven (375°) 6 to 8 minutes or until lightly browned. 
9. Remove immediately to wire rack to cool.