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Catherine Antles Brubaker's Sugar Cookies
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Southern Recipe Restoration Project
The contributor: Joyce Carver of Acworth, a mother of four who worked in financial areas before retiring.
The story: "While my mother worked, Grandma (Catherine Antles Brubaker ) and I spent a lot of time together in the kitchen. Her cookies were an all-time favorite, especially at holiday time. ... "When I came to the Carver family in 1955, I began my own tradition of bringing my grandmother's sugar cookies to eat with my mother-in-law's boiled custard, which was served with choices of a scoop of ice cream or a scoop of whipped cream, in her beautiful crystal goblets.
"I have continued to make them because nothing is better at Christmas than boiled custard and Grandma's sugar cookies! My grandchildren also have joined in on the decorating if we can get together long enough to do it.
"The dough for this recipe is so soft, it is difficult to handle, and I've always felt that Grandma failed to write something additional to her recipe (even though they taste great). I struggle with the cookie recipe every year, just because of Grandma!"
These buttery cookies are ideal for cutting into shapes and frosting or decorating with sugar sprinkles in honor of Valentine's Day, tester Virginia Willis reports.
Hands on time: 10 minutes Total time: 1 hour Serves: Makes 48
Ingredients:
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3 1/2 cups all-purpose flour, more for rolling out
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter
3 eggs
1 teaspoon vanilla extract
Colored sugar, for decorating
Instructions:
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a nonstick silicone baking sheet; set aside.
Sift together the flour, cream of tartar, baking soda, and salt; set aside.
Combine sugar and butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract. Scrape the sides of the bowl. Add dry ingredients and mix until well-combined. Transfer to a piece of plastic wrap and shape the dough into a disk. Refrigerate to chill until firm, about 30 minutes.
Divide the dough into 4 equal pieces. Working with one piece at a time, roll out the dough onto a lightly floured board to 1/8-inch thick. (Keep remaining dough in the refrigerator until ready to roll it out.) Using a cookie cutter, cut into desired shapes. Place on prepared baking sheet about 2 inches apart. Sprinkle with colored sugar. Transfer to oven and bake until golden brown, about 8 minutes. Remove to a rack to cool. Repeat with remaining dough.
Sift together the flour, cream of tartar, baking soda, and salt; set aside.
Combine sugar and butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract. Scrape the sides of the bowl. Add dry ingredients and mix until well-combined. Transfer to a piece of plastic wrap and shape the dough into a disk. Refrigerate to chill until firm, about 30 minutes.
Divide the dough into 4 equal pieces. Working with one piece at a time, roll out the dough onto a lightly floured board to 1/8-inch thick. (Keep remaining dough in the refrigerator until ready to roll it out.) Using a cookie cutter, cut into desired shapes. Place on prepared baking sheet about 2 inches apart. Sprinkle with colored sugar. Transfer to oven and bake until golden brown, about 8 minutes. Remove to a rack to cool. Repeat with remaining dough.
Nutrition:
Per cookie: 96 calories (percent of calories from fat, 39), 1 gram protein, 13 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 24 milligrams cholesterol, 54 milligrams sodium.
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