Sugar Cookies

This makes enough cookies to fill several tins. You can cut this recipe in half and still have plenty. It’s easy dough to work with and has such a good flavor. You can roll them out thin and they’re very delicate—decorate them with colored sugar, or Pop’s preference, caraway seeds, before baking. Or, you can roll them out thicker and decorate after baking with powdered sugar frosting. Be careful not to use too much flour when rolling them out, or the cookies will be tough.

2 sticks butter (don’t substitute margarine)

3 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

Cut together like pie dough—or mix in food processor

Add:

2 beaten eggs

3/4 cup sugar

2 tsp. vanilla (The original recipe calls for 1 tsp., but splurge and add more; it improves the flavor) Mix or stir till it all holds together; it’s a semi-firm dough.

You can use immediately--roll out small amounts on a floured pastry cloth or waxed paper and cut out with cookie cutters (Dip them in flour first). Or, you can wrap the dough in plastic and chill in refrigerator for up to a week. Be sure and let the dough warm up to room temperature before rolling out. You can gather the leftover scraps (after cutting them with cookie cutters) and add them to the dough for rolling out.

Bake at 350—start watching them after 5 minutes—depending on how thick you roll them they can bake from 7-10 minutes.