One sure sign that summer is here– I finally have the time and energy to bake cookies. Of all the recipes we have tried, this is my oldest recipe, but still my kids favorite sugar cookie- so it’s probably the one I will adapt for our gluten free experiment this summer.
1 C sugar
1 C butter
1-1/2 tea. vanilla
1/2 tea. salt
1/2 tea. baking soda
3 C flour
*optional -small amount of poppy seeds
apple or berry jelly
In a large bowl, beat together sugar and butter. Add eggs and vanilla, and salt and baking powder, beat till fluffy. Add flour. Finish mixing with a wooden spoon as dough will be fairly stiff.
Heat oven to 400 degrees.
Gently roll dough into 1″ balls. If desired, roll balls in the poppy seeds, place on ungreased cookie sheet, make an indent into the center of the ball with your thumb, or finger tip. fill indent with jelly. Bake 8 to 10 minutes, or until edges just begin to brown. Remove from cookie sheet to cool.
About 7 doz. cookies
——————————-SlicesDivide dough into thirds, shape each portion into a log about 1-1/2 ” in diameter. Wrap and refrigerate at least 4 hours. Heat oven to 400.Cut roll into 1/8 to 1/4 inch slices. Place 1 apart on ungreased cookie sheet. Bake 8 to 10 minutes.