Ethel’s Sugar Cookies

December 4, 2010 by

I have no idea who Ethel is, but these are the sugar cookie against which all others are measured. A recipe from my mother’s Betty Crocker cookbook, these are the cookies she made for every occasion when we were younger. Probably the simplest cookie I’ve ever made, but also my favorite. Ethel’s Sugar Cookies are the fourth of my 25 Cookies of Christmas.

Ingredients

  • ¾ cup shortening (optionally ½ butter)
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • Sugar for decoration

Directions

  1. Preheat oven to 400°F.
  2. Cream shortening, sugar, eggs and flavoring together.
  3. Measure flour by dip-level-pour, or by sifting.
  4. Blend flour, baking powder and salt.
  5. Stir dry ingredients into the wet ingredients.
  6. Chill at least 1 hour.
  7. Roll 1/8″ thick on floured board.
  8. Cut with 3″ cookie cutter.
  9. Place on ungreased baking sheet, sprinkle with sugar or other decorations, and bake for 6 to 8 minutes.

Variations

  • Decorative sugar is the traditional topping, but any sugar or decorative sprinkle can work. Try cinnamon sugar, nonpariels, or a seasonal topping like Wilton’s Sprinklings. Can also be frosted after baked and allowed to cool completely.
  • Substitute lemon flavoring for the vanilla extract.
  • Add chocolate chips or your favorite stir-ins and use the drop cookie method for a nice change from your basic sugar cookie..
  • For drop cookies, skip the refrigeration, and drop by rounded spoonfuls ont baking sheet.
  • For a basic coffee cake, put dough in greased square pan, sprinkle with sugar, and bake 20-25 minutes.

Time Required: 45 minutes

Servings: 4 dozen

Filed under Cookies