No-Roll Sugar Cookies

By Hklbrries

Mary Newton, of Winterset, IA, sent in her recipe for No-Roll Sugar Cookies. "Grandma Abbott always had her wafer-thin sugar cookies waiting for us in the brightly colored old tin sitting in the back pantry on the farm. She raised eight children, babysat nine grandchildren and fed many a laborer in her big farm kitchen. The tin was never empty," she says."

Ingredients

• 1 1/2 cups powdered sugar
• 6 tbsp granulated sugar
• 1 1/2 cups (3 sticks) butter, softened
• 2 eggs
• 3 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350 F.

Cream together sugars and butter with a mixer at medium speed. Add eggs and mix well. Add flour, baking soda, cream of tartar and vanilla; mix well. Chill 15 minutes.

Roll dough into walnut-size balls. Place on an ungreased baking sheet. Flatten with the bottom of a glass that has been dipped in sugar. Bake about 10 minutes, until light golden.

Tip from our test kitchen: This dough is perfect for keeping in the refrigerator for about one week, then pulling out a portion to bake a dozen cookies at a time.

Nutrition Information:
Per cookie
80 calories
5 g fat
1 g protein
9 g carbohydrates
0 g fiber
65 mg sodium