My great-grandmother made the best sugar cookies. She usually topped them with a bit of white sugar, but sometimes she even added crushed pineapple. These cookies were family favorite and she always had a few on the sideboard, ready and waiting for unexpected company.
Grandma gave me her recipe, but even though I made them with her and they baked perfectly, they’re never quite as good when I make them alone.
Until now.
This isn’t her recipe – but the results are just like hers.
I’m not sure how that happens, but these are good. Moist, puffy, simple, beautiful with just a bit of sugar on top.
I’ve already made a batch for My Little Man to share with his preschool friends, and I’ll be making a few more for family and my daughter’s classmates.
Here’s how to make them:
Cream together:
– 1 c. Crisco
– 2 c. sugar
– 1 T. vanilla
– 3 eggs
In a small bowl, mix together the dry ingredients:
– 4 c. flour (both white and white wheat work well)
– 1 t. baking soda
– 1 t. baking powder
Blend the dry ingredients alternately with the wet ones with 1 c. of buttermilk.
Top with a bit of sugar or colored sprinkles.
Bake at 375 degrees for 12 minutes.
