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
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
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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- Sugar Substitution Chart
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