Edith's sugar cookies

12 servings

Ingredients

Quantity Ingredient
½ cup Butter
½ cup Margarine
½ cup Sugar
½ cup Brown sugar
1 Egg
1 teaspoon Vanilla
½ teaspoon Salt
2 teaspoons Cream of tartar
1 teaspoon Baking soda
2¼ cup Flour; sifted

Directions

375° F / 10-12 minutes

1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking soda. Mix well.

2. Add flour. Refrigerate for ½ hour or more. Shape in small balls, roll in granulated sugar, and place on greased cooky sheet.

3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom of glass or jar with shortening; then dip in sugar and press cookies gently.

4. These cookies spread, so don't put them too close together on the cooky sheet. Bake.

5. For further flavor variation and ½ cup of chocolate morsels to ¼ of a single recipe.

NOTES : "An easy all-purpose sugar cooky. It too can be varied with the addition of chopped nuts or of cocoa for chocolate-flavored cookies. I usually make a double batch, take out half the dough, and then add cocoa to the other half, making 2 different kinds of cookies at one time." (Charlotte Erickson, author)

Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@...> on Jan 16, 1999, converted by MM_Buster v2.0l.

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