The Perfect Sugar Cookie
Growing up we used the sugar cookie dough you see listed below. I will say, this made a great cookie for rolling and cutting into shapes. My brother and I loved putting the store bought sprinkles on the cookies but the cookies themselves were dry and not that appealing (at least to me). It wasn’t until I ate one of Cheryl’s Cookies that I realized that we had used the diet version, the low-cal, tasteless version and if you added a bunch of butter and lots of vanilla, these cookies can be great. My favorite new version comes from Two Sisters should you choose to make your own. You could, also, just order from Cheryl’s. They are Amazing.
Purdy Family Sugar Cookies
Ingredients:
2 cups shifted flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
1/3-cup corn oil
3/4 cups sugar
1-teaspoon vanilla
1 egg plus milk to make 1/3 cup
Preparation:
Combine the flour, baking powder, and salt. Add the corn oil and blend well with a fork or pastry blender. Beat sugar, vanilla and egg-milk mixture together until very light and fluffy. Stir into the flour mixture. Chill about ½ hour. Roll out on a floured board or cloth. Cut as desired. Before baking, place nuts on the cookies or sprinkle with colored sugar. For other cookies, arrange candied cherries on a circle of dough and fold over to meet center. Press to seal. Bake in a 400-degree oven for about 9 minutes. Makes about 3 dozen. Cool on a wire rack. Frost and decorate, if desired.
