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Grandma Tibbitts Sugar Cookies

“This recipe was handed down from my great grandmother. It took a few years to figure out the exact measures. These cookies are very soft and if you want to use a cutter, the dough should be refrigerated a couple hours. I use a three inch biscuit cutter. You can also drop these if you are short on time. Sprinkle tops with colored sugar or whatever decorative confection you like. These are good plain also.”

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Reviewed: May 23, 2004

These cookies are really moist, and have a great nutmeg flavor. They were even a hit from my very picky kids!!

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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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