276 ROLLED COOKIES
SUGAR COOKIES
1 ½ cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
½ teaspoon almond extract
2 ½ cups all – purpose* or whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tarter
Granulated sugar
Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375°. Divide dough into halves. Roll each half 3/16 in thick on lightly floured cloth-covered board. Cut into shapes.
Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.
ABOUT 5 DOZEN 2 – INCH COOKIES.
*If using self – rising flour, omit baking soda and cream of tartar.
Source: Betty Crocker Cookbook’s (1978, 1969)
I think this recipe is really weird because it says to heat your oven to 375° instead of 350°.
I found it in this really old cookbook my grandma has.
reginald b - said
September 17 2010 @ 19:03
OK. Sugar cookies are boing. Anyway most recipes for them says 375 or 400, so you’re good to go.
a couple of links
http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx
http://elise.com/recipes/archives/001647sugar_cookies.php
Here’s one for 350 oven
ROSE’S SUGAR COOKIES
Makes about 4 dozen 2 and 1/2 inch cookies
2 1/4 cups bleached all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
1 large egg
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
In a small bowl, whisk the flour with the salt. Put the sugar in a food processor and process until very fine. Add the pieces of butter and process until the mixture is smooth and creamy. Add the egg, lemon zest and vanilla, and process until smooth. Add the flour mixture and pulse just until a dough forms.
Transfer the dough to a sheet of plastic wrap and pat it into a disk 1 inch thick. Chill until firm, about 1 1/2 hours.
Preheat the oven to 350 degrees.
On a lightly floured surface [or an unfloured Silpat], roll out the dough 1/8 inch thick. Stamp out shapes, cutting the cookies as close together as possible. Transfer the cookies to nonstick or greased baking sheets [or an ungreased Silpat], leaving 1 inch between them. Bake for 10 to 12 minutes, or until lightly browned around the edges. Transfer the cookies to racks and let cool.
The cookies can be stored in an airtight container between sheets of wax paper for 1 month
http://www.huffingtonpost.com/jesse-kornbluth/roses-christmas-cookies-i_b_358873.html
Maria b - said
September 17 2010 @ 19:03
Betty Crocker recipes are usually pretty good and reliable. I would try it and just keep a close watch on the oven.
dazed&confused - said
September 17 2010 @ 19:03
Very good i have actually used the recipe but I did set oven to 350 instead of the 375 and i think it took like maybe 2 minutes longer…..i was so afraid to burn em
MrsChief - said
September 17 2010 @ 19:03
Sounds yummy, no matter what the recipe says i always bake everything at 350
teamkimme - said
September 17 2010 @ 19:03
Ovens have changed and some recipes call for higher heat. The lower heat would be fine it will make them softer. This looks like a great recipe
Garnet Glitter - said
September 17 2010 @ 19:03
I would skip the whole wheat flour because it will alter the taste.
DO lower the temp to 350…baking time will be a tad longer BUT you will avoid the bottoms getting too brown.
If you want a snickerdoodle type cookie, add one tablespoon of milk to the batter, scoop by gently rounded tablespoons, roll into balls and then roll into a granulated sugar & cinnamon mixture..bake like sugar cookies.
retired baker
Sweet Judy - said
September 17 2010 @ 19:03
I bet they will be delicious……………the old time cook books are GREAT xo