Rebecca's Sugar Cookies
Find the chic vintage "cooky" cutters here on ebay.
Use them when you make the beloved cookie recipe:
2 c. sugar
1 c. butter
1 c. milk
2 eggs
7 c. flour
1 tsp. salt
2 tsp. b.s.
4 tsp. b.p.
2 tsp. vanilla
Preheat oven to 375-400 degrees
(it just depends on the oven — experiment)
Roll out to about 1/4 inch thick on floured surface.
Bake for 5-6 minutes (on greased cookie sheet) until very pale
(do not overcook — this also takes some experimenting).
Here is the buttercream frosting recipe:
3 c. powdered sugar
1 c. butter
1 tsp. vanilla
Beat with electric mixer for approx. 5 minutes, until light and fluffy.
Thank you for sharing this, Rebecca!
9 Comments:
Yay, someone keeps pestering me about making Halloween cookies. Thanks for the recipe! Does the dough need to chill in the refrigerator for a few hours first?
I don't know about chilling the dough. Maybe if Rebecca sees this she'll chime in with her experience.
i've made them many times and have never chilled the dough. i think if you do, you'd get a more exacting result, but it's not necessary.
yay! i'm so happy!
I'm having a cookie and cupcake party in honor of Rebecca! I miss her!
yippee! I am excited for this recipe!
I don't chill the dough. But, there have been times that I have chilled it because I haven't had time to roll out all the dough at once. As I remember (although I do have pregnancy brain), it hasn't really made a difference either way.
By the way, Kathryn C., I miss you, too!!!
I hope I am not too late in this converstation here . . . I stand as a witness that chilling the dough makes for softer cookies that hold their shape.
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