Sugar Cookies from Good Housekeeping Cookbook 1978
Ingredients
1 ½ cup powdered sugar
1 cup margarine or butter, softened
1 egg
1 tsp vanilla extract
½ tsp almond extract
2 ½ cups AP flour
1 tsp baking soda
1 tsp cream of tartar
granulated sugar
Mix powdered sugar, margarine, egg, vanilla, and almond extract in bowl.
In separate bowl whisk flour, baking soda, and cream of tartar.
Combine both bowls until well mixed. Refrigerate at least 2 hours.
Heat oven to 375. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut into shapes.
Place on prepared baking sheets leaving 1 ½ – 2 inch space between. Sprinkle with sugar, or frost after cooling.
Bake until edges are light brown. 7-8 minutes. Transfer to wire racks.
1 ½ cup powdered sugar
1 cup margarine or butter, softened
1 egg
1 tsp vanilla extract
½ tsp almond extract
2 ½ cups AP flour
1 tsp baking soda
1 tsp cream of tartar
granulated sugar
Mix powdered sugar, margarine, egg, vanilla, and almond extract in bowl.
In separate bowl whisk flour, baking soda, and cream of tartar.
Combine both bowls until well mixed. Refrigerate at least 2 hours.
Heat oven to 375. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut into shapes.
Place on prepared baking sheets leaving 1 ½ – 2 inch space between. Sprinkle with sugar, or frost after cooling.
Bake until edges are light brown. 7-8 minutes. Transfer to wire racks.