Rebecca’s Sugar Cookies

October 3, 2006



Find the chic vintage “cooky” cutters here on ebay.

Use them when you make the beloved cookie recipe:

2 c. sugar
1 c. butter

1 c. milk

2 eggs

7 c. flour

1 tsp. salt

2 tsp. b.s.

4 tsp. b.p.

2 tsp. vanilla

Preheat oven to 375-400 degrees
(it just depends on
the oven — experiment)
Roll out to about 1/4 inch thick on floured surface.

Bake for 5-6 minutes (on greased cookie sheet) until very pale
(do not overcook — this also takes some
experimenting).

Here is the buttercream frosting recipe:

3 c. powdered sugar
1 c. butter

1 tsp. vanilla

Beat with electric mixer for approx. 5 minutes, until
light and fluffy.

Thank you for sharing this, Rebecca!

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{ 9 comments… read them below or add one }

1 Adriana Velez October 3, 2006 at 8:14 am

Yay, someone keeps pestering me about making Halloween cookies. Thanks for the recipe! Does the dough need to chill in the refrigerator for a few hours first?

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2 Design Mom October 3, 2006 at 10:46 am

I don’t know about chilling the dough. Maybe if Rebecca sees this she’ll chime in with her experience.

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3 Erin October 3, 2006 at 11:05 am

i’ve made them many times and have never chilled the dough. i think if you do, you’d get a more exacting result, but it’s not necessary.

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4 Jenni October 3, 2006 at 11:35 am

yay! i’m so happy!

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5 kathryn c. October 3, 2006 at 3:14 pm

I’m having a cookie and cupcake party in honor of Rebecca! I miss her!

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6 lisapow October 3, 2006 at 6:24 pm

yippee! I am excited for this recipe!

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7 Rebecca October 3, 2006 at 7:48 pm

I don’t chill the dough. But, there have been times that I have chilled it because I haven’t had time to roll out all the dough at once. As I remember (although I do have pregnancy brain), it hasn’t really made a difference either way.

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8 Rebecca October 3, 2006 at 8:04 pm

By the way, Kathryn C., I miss you, too!!!

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9 c jane October 4, 2006 at 11:43 am

I hope I am not too late in this converstation here . . . I stand as a witness that chilling the dough makes for softer cookies that hold their shape.

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