My mom knew how to bake. You name it, she could bake it. Her pies were my favorite. Or maybe her prune twists. Or maybe her caramel corn. Or her cinnamon rolls. They were all amazing.
I am blessed to have in my possession Mom’s recipe boxes filled with her and my grandmother’s recipes. (Thank you again brothers Marty, Steve and Pat for allowing me to have them!)
Each Christmas season, Mom would make her cut-out sugar cookies. I loved them. We all loved them. I remember Dad dunking them in his coffee. They didn’t last too long around my childhood home with six of us enjoying them so much.
Maybe it’s because I grew up with her cookies, or maybe because they bring back many wonderful memories of Mom and Christmastime as a kid, I don’t know. But her recipe is the only one I use for cut-out sugar cookies. Sure, there are a million other recipes out there, and you probably have your favorite too. There’s nothing super special about this one, except that it’s my mom’s. That’s makes it extra-special for me.
Last week I baked a batch of Valentine cookies. It’s no different in our home… we only have a handful left. (Smile.) I might need to bake more this week.
I bake the cookies for 9 minutes in my oven and take them out before edges start to brown. We like softer sugar cookies. I use Betty Crocker’s Rich & Creamy Vanilla frosting, and add food coloring to change the color.
Mom’s Sugar Cookies
1 c. butter softened
2 c. sugar
1 t. vanilla
1/2 t. salt
1 t. soda
4-1/2 c. flour
Mix first three ingredients and cream together. Add in vanilla. In a separate bowl, combine salt, soda and flour. Add to butter/sugar mixture and mix well. Roll out dough on floured surface and cut. Place on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
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