Old School Sugar Cookies
The old school sugar cookie is a classic! Perfect for afternoon tea or just to have as a snack throughout the day and night. Next to the shortbread cookie I think the sugar cookie is my all time favorite. When I have them with tea, I like to call them biscuits lol. I guess that’s the British gal in me!
I know now days everybody is into these really cute decorative cookies and cupcakes and kudos to the lovely ladies who have the time and energy for all that! This recipe however, uses icing sugar as oppose to regular granulated sugar. This gives them that melt in your mouth effect, which is not really helpful if you are trying to make special shapes . You will notice when you make them that the batter is very soft and so not conducive for rolling and using special cookie cutters.
Either way these sugar cookies are delicious! You can top them with a sprinkle of regular sugar or you can (do what I like to do) top them with the multi-colored sprinkles. Wether you decide to enjoy them as a snack throughout the day or a compliment to tea time during the holiday season.
- 1 pound of butter
- 2 cups of icing sugar
- 4 cups flour
- 1 egg beaten
- 3 tsp. vanilla
- ½ tsp almond
- sprinkles (optional)
- Pre-heat oven to 350 degrees
- Cream together the sugar and butter
- add the egg and mix well
- add the vanilla and almond and mix well
- add flour and mix until the mixture thickens and becomes stiff
- on a greased cookie sheet add a tablespoon of cookie mix
- using a fork press the cookies flat
- add sprinkles (optional)
- place the cookie sheet in the middle or top rack for about 12 mins or until the cookies have browned to your liking.
- Take the cookies out and allow them to cool before placing them in an air tight jar for maximum freshness
