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Diane's Sugar Cookies

Author/Submitted by:
Servings: 6
Categories: Cookies / Desserts

3 1/2  c  Sifted flour
2 1/2  ts  Baking powder
1/2  t  Salt
1 1/2  Cubes  sweet butter (6 oz)
2  ts  Vanilla
1 1/2  c  Granulated sugar
2    Eggs
1  tb  Milk
2  tb  Sour cream
1    Lemon, grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually, add the sifted dry ingredients, scraping the bowl as necesary with a rubber spatula and beating only until thoroughly mixed. Divide dough into 2 halves. Wrap each atch with foil or plastic wrap and chill in refirgerator for 3 hours or longer. Do not place dough in freezer. Preheat oven to 400~. Place one batch of dough on lightly floured pastry cloth. Turn dough to flour all sides and roll out to desired thickness. For very large cookies, 1/4-inch. Cut the cookeis as you wish. Transfer cooies to ungreased cookie sheets. If cookies are large and thick, place at least 2 inches apart. Sprinkle the tops of the cookies generously with granulated sugar. Bake until the cookies are lightly browned. Large, thick cookies will need to bake for 10-12 minutes. Transfer cookies to racks for cooling.

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