SOPHIE'S BUTTER COOKIES
My Grandmother owned/operated a bakery in Philadelphia, this recipe is hers and is over 50 years old. A Beautiful delicate butter cookie, not too sweet with just a hint of lemon and mace. My family loves these cookies, hope yours likes them to.You can halve the batch, it makes alot
Provided by Barb O
Categories Dessert
Time 1h50m
Yield 100 cookies
Number Of Ingredients 9
Steps:
- Cream the butter, Crisco and sugar together.
- Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
- Gradually add 3lbs of flour.
- When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
- Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
- Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
- Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
- Bake for 10-13 in a preheated 375° oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
- I usually can fill about four medium sized cookie tins. Yield is approximate.
Nutrition Facts : Calories 142.9, Fat 8.6, SaturatedFat 3.8, Cholesterol 18.2, Sodium 29.2, Carbohydrate 15, Fiber 0.4, Sugar 4.6, Protein 1.7
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