Granny’s Sugar Cookies

According to your dad, Granny’s sugar cookies were always his favorite. He especially enjoyed the crystallized, granulated sugar on the top of the baked cookies. He said he cannot understand why people use icing, sprinkles, or colored sugar instead of plain, white, granulated sugar. This surprises me because he is a big fan of icing. I guess just not on his sugar cookies.

The original recipe for these cookies can be found in my recipe file box on decaying yellow paper covered with lard stains. The creases in the paper barely keep the folded quarters together. Granny’s unique handwriting makes it difficult to decipher, but it’s well worth the effort.

 Granny’s Sugar Cookies

½ cup Crisco shortening

½ tsp. salt

½ tsp. lemon juice

½ tsp. nutmeg

1 cup sugar

2 eggs, well beaten

2 TBSP. milk

2 cups flour (all-purpose)

1 tsp. baking powder

½ tsp. baking soda

Combine Crisco, salt, lemon juice, nutmeg and blend. Add sugar, mix. Add beaten eggs, milk and mix well. Sift flour, baking powder, and baking soda. Add to the mixture.

Drop on greased baking sheet – flatten with the bottom of a damp glass. Sprinkle with sugar and bake at 375 degrees 8-12 minutes. Makes about 3 dozen cookies.

I think you’ll find this is another award worthy cookie recipe. In fact, in our family, this may be the drop cookie winner, while yesterday’s recipe win’s the award for rolled cookies. I’m glad awards can be given in multiple categories! Enjoy your holiday baking.