I have a 1980's cookie book with almost the identical amounts. I say "almost identical amounts" because my original recipe does not make enough cookies for my needs, so I always double the recipe. The above recipe is almost my doubled recipe. The only difference is that my cook book has 1/2 cup more flour and 1 tsp more salt. It is the only sugar cookie recipe I use. No frosting--only sprinkles. I have learned over the years, when baking sugar cookies, to take them out of the oven a minute or two before they look done. Cookies turn out good. Actually, a batch is chilling overnight in the fridge right now for Valentines Day.
P.S. Ok, done making the cookies. After umpteen years of baking, a little light bulb went off today. I was trying to get round sprinkles to stay on the darn hearts after I had them in shapes. Ugh! Aha! What if I were to sprinkle the rolled out dough and gently press the little round suckers to the dough? Bingo! Now that I think about it, I'm pretty sure my husband bought the round sprinkles and not me. Heaven forbid!!
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I have a 1980's cookie book with almost the identical amounts. I say "almost identical...