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Measurements

Diane's Sugar Cookies

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream
1 Lemon; grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually, add the sifted dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until thoroughly mixed.
Divide dough into 2 halves. Wrap each halve with foil or plastic wrap and chill in refrigerator for 3 hours or longer. Do not place dough in freezer.
Preheat oven to 400~. Place one batch of dough on lightly floured pastry cloth. Turn dough to flour all sides and roll out to desired thickness. For very large cookies, 1/4-inch. Cut the cookies as you wish. Transfer cookies to ungreased cookie sheets. If cookies are large and thick, place at least 2 inches apart. Sprinkle the tops of the cookies generously with granulated sugar.
Bake until the cookies are lightly browned. Large, thick cookies will need to bake for 10-12 minutes. Transfer cookies to racks for cooling.


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