Grandma’s Famous Blue Ribbon Sugar Cookies
My Grandma and then my Mom changed and perfected these sugar cookies to be a thick, soft cookie that melts in your mouth. Paired up with a buttercream icing glaze these cookies are perfect to eat alone or dunk in a glass of milk.Beware they do not last long once baked as everyone will not take just one and you will find yourself making a double batch of these in the future.
Since we did not give out the recipe, we once had someone offer $100 for the recipe.
Sugar Cookies:
1 cup butter
1 Cup Sugar
3 eggs
3 1/2 cups flour
1 tsp baking soda
1 1/2 tsp vanilla
cream together butter and sugar
Add eggs one at a time and blend. I don't over beat these and will personally stir the eggs in by hand.
Add vanilla and stir and then put the baking soda in with the flour to combine and slowly add 1/2 to 3/4 cup of the flour mixture at a time stirring with each addition until all the flour is added.
Put this in the refrigerator to chill for about 4 hours. Put some waxed paper on top of the dough to keep it moist.
Heat oven to 350 degrees and remove dough from refrigerator. Get out a rolling pin, extra flour and have a board or area ready to roll your cookies. Remove approximately 1 cup of the dough and return the rest to the refrigerator.
Place a small amount of flour on your rolling board and spread evenly. Put flour on your rolling pin and then roll the dough to approximately 1/4 inch thickness. Make sure it is the same thickness all over not just in the middle.
Using cookie cutters cut out the dough and use a spatula to remove the cut out shapes and place on an uncreased cookie pan.
Place dough in the oven on middle rack for approximately 8 min. Please watch these carefully. I don't even wait until the edges get golden brown because then will be hard. Just until they are puffed.
Remove pan from oven and immediately use a spatula to remove cookies to a wire rack to cool.
Let cool completely.
Get the icing recipe shown and ice.
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