Back in the late 1960’s my Mother-Out-Law (I call her that because she was my ex husband’s mother) was a baker at the Allendale New Jersey High School. Her cookies were incredible and the kids couldn’t get enough of them. She shared quite a few recipes with me including the most amazing sugar cookies I have ever tasted. They are so good that they literally melt in your mouth. We have several regular guests that request I make them whenever they stay with us and they never last in the cookie jar for very long. You can find them on page 62 of our cookbook “Inn-Dulgences Culinary Delights from The Oaks Victorian Inn” along with some of the other recipes she shared. Here’s her original recipe with some variations I have added at the end to make them more than your basic sugar cookie. I hope you enjoy them.
Makes approx 3 dozen
¾ tsp salt
2 ½ cups flour
1/2 tsp baking soda
½ cup butter
½ cup vegetable shortening (Crisco)
1 cup sugar
1 tsp vanilla extract
2 tbs milk
Preheat the oven to 375°
In a medium bowl, sift together salt, flour, and baking soda and set aside. In a large bowl, cream together butter, shortening, sugar, and vanilla. Add the egg and cream till fluffy. Add dry ingredients and blend well. Add milk and blend well. Put the dough in the refrigerator to firm up. When firm roll into balls the size of walnuts and roll in sugar. Place on the cookie sheet and flatten with a drinking glass or cookie stamp. Bake 10 minutes.
This recipe and is easily adapted to create cookies with different flavors. Just substitute the vanilla extract as follows.
Almond – 1 ½ tsp almond extract and ½ tsp vanilla extract
Mint – 1 ½ tsp peppermint extract and ½ tsp vanilla extract
Anisette – 1 ½ tsp anise extract and ½ tsp vanilla extract
Lavender – 1 ½ tsp ground lavender (spice grinders work well) and 1 tsp vanilla extract