Grandma Vera’s Sugar Cookies
Egg, Milk, Wheat
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup lard, Veg. shortening or butter
- 2 eggs
- 1/2 cup sour milk
- 1 teaspoon soda
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 1/2-4 cups flour
||Sift together dry ingredients |
||Cream butter and sugars |
||Add eggs, sour milk and dry ingredients to butter/sugar. Mix. Chill |
||Roll out to 1/8" thick and cut with cookie cutters. |
||Bake at 350 degrees for 8-10 minutes |
Our ancestors might leave out their milk to sour, but ours is pasteurized and will spoil rather than sour, but you have options. I use sour cream. You can also use buttermilk. Or, you can create sour milk by adding 1 Tbls. vinegar to 1 C. fresh whole milk and letting it sit for five minutes. (My grandmother taught me that trick.)
I use butter instead of lard or vegetable shortening because I like the buttery taste, but to be completely authentic, lard would be best.
The amount of flour I use seems to vary from year to year. Grandma's recipe calls for 3 1/2 cups, but I seldom can get a solid dough and have to add another 1/2 cup, plus very liberally flouring the surface on which I'm rolling out the dough. At any rate, it will be a very soft dough.
You do want the raw cookies to be as thin as 1/4 inch or less because these cookies puff up, and you'll lose sight of the shape you are trying to create if you make them any thicker.
Because they are so thin and so delicate, be sure to keep a close eye on the oven while you are baking. I find that the first tray may take a little longer to bake than subsequent ones. Whether you are using dark or shiny pans will change the equation. Just keep an eye on them. They need to come out when they are showing a hint of brown around the edges. They will still feel puffy-soft when you gently touch the center, but because they are thin, they will finish baking on the cooling rack.
If you don't want to bother with frosting, you can sprinkle the tops with sugar--white or colored--before baking.