Take to School Treats – Sugar Cookies

Not too Sweet Sugar Cookies
When I was a new bride I received the 1978 Better Homes and Gardens Complete Step-by-Step Cookbook. Still the best cookbook I ever owned, it explained why and how in the simplest, most useful ways. I’ve passed it along to my cherished soon-to-be daughter-in-law, and yes, I miss that book! This book has our favorite sugar cookie recipe, not too sweet and the flavors mellow, tasting even better the next day. With a little touch of mace, they are light and sophisticated, yet traditional. And you probably have all the ingredients in the cupboard already! We don’t frost ours – better for school lunch travel – they are yummy with bright sugar sprinkles!

Mace Cookies

Sugar Cookie

Makes about 4 dozen cookies

1 cup sugar

1/2 cup butter, softened

1 egg

1/4 cup milk

1/2 teaspoon vanilla

2 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon ground mace

1/2 teaspoon ground salt

Decorator sugar sprinkles (optional)

Cream sugar and butter. Add egg, milk, and vanilla; beat well. Stir together flour, baking powder, mace, salt; blend into creamed mixture. (Honestly, I don’t bother combining separately; simply add in the baking powder, mace and salt, blending well, then the flour about a cup at a time.) Divide in half and place into two zip-lock bags. Chill 1 hour.

Preheat oven to 375° F.

Prepare a surface to roll cookies by lightly sprinkling powdered sugar. This works as well as flour and maintains the light texture of the dough better. Roll to 1/8-inch thickness. Cut with your favorite cookie cutter. Transfer to parchment paper lined baking pan.

Sprinkle with decorator sugar if desired. Bake for about 8 minutes, until cookies are baked thoroughly but not too crisp around edges.

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