Recipe by Sally
"These cookies are great rolled out or you can put them through the bar cookie disc of a cookie press to make thin cookies. (Using a cookie press is much faster than rolling them out.)"
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4 1/2 cups
sifted all-purpose flour
cream of tartar
instead of rolling them flat, to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I already had at the house they tasted great!
Not bad, but i found the dough to be very hard to work with.
I thought these cookies where great and they stayed fresh for at least three days now in a zip lock bag. We used a cookie press and refrigerated the dough overnight before we baked worked out great this recipe is going down in my top favorites Thanks Again
Yummmm! I loved these cookies!! Everyone keeps asking me for the recipe. Thank you!!
Tasted just like my grandmas sugar cookies!!!! MMMMMMM!
These tasted great, but the dough was really sticky. It took a lot of flour to make this dough work! It certainly didn't work in the cookie press, so I ended up rolling it out flat and using cookie cutters.
I made these cookies, and cooked them about 25 degrees below the recommended temperature. I also doubled the vanilla. The first batch I didn't freeze and did as drop cookies. The second batch I froze and cut. The first fluffed up a bit more than I wanted them to, but the second came out perfectly. I liked the cookies, and my siblings thought they were grand, but they had an odd taste of corn to them... Not sure why.
These turned out well. They didn't stay very soft after a day or two, but were still good.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Sugar Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 61
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