"Around this time of year, my precious mother-in-law, Patsy Clark, gathered with her friends to make batches and batches of homemade sugar cookies. Every time our family makes these cookies, including when we gather with some of our friends for a fun-filled cookie baking day, we are reminded of so many special memories of Nana Clark. Oh, how we miss her, but we are very thankful for her example and legacy of faith in the Savior!" Laura Clark
Homemade Sugar Cookies
1 lb butter
4 eggs
4 cups sugar
1 tsp cream of tartar
1 tbl pure almond extract
2 oz pure vanilla
flour to stiffen--about 10 cups
1 tsp baking soda dissolved in a little hot water
Cream together butter, eggs, sugar, almond and vanilla extracts. In a separate bowl, add cream of tartar to flour. Gradually add flour to butter/sugar mixture and mix well. After 4-5 cups of flour has been added, mix in baking soda/hot water mixture. Continue to add in flour (@9-10 cups--don't make dough too stiff).
It's easier to work with the dough after it has chilled in the fridge for a few hours or overnight. Roll out cookie dough (we prefer to roll dough thin) on parchment paper, cut with cookie cutters, peel away extra dough, and decorate with sprinkles. Bake cookies in 350-375 oven until lightly brown, about 7-9 minutes. Allow cookies to cool on cookie rack then store in air tight container or cookie jar.
4 eggs
4 cups sugar
1 tsp cream of tartar
1 tbl pure almond extract
2 oz pure vanilla
flour to stiffen--about 10 cups
1 tsp baking soda dissolved in a little hot water
Cream together butter, eggs, sugar, almond and vanilla extracts. In a separate bowl, add cream of tartar to flour. Gradually add flour to butter/sugar mixture and mix well. After 4-5 cups of flour has been added, mix in baking soda/hot water mixture. Continue to add in flour (@9-10 cups--don't make dough too stiff).
It's easier to work with the dough after it has chilled in the fridge for a few hours or overnight. Roll out cookie dough (we prefer to roll dough thin) on parchment paper, cut with cookie cutters, peel away extra dough, and decorate with sprinkles. Bake cookies in 350-375 oven until lightly brown, about 7-9 minutes. Allow cookies to cool on cookie rack then store in air tight container or cookie jar.
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