Aunt Judy's Sugar Cookies

 Phoebe wanted to make Sugar Cookies last weekend, so I pulled out a recipe that I have had for a long time and remember making once over 20 years ago. What I remembered the most about these cookies though, was just how delicious they were. My Aunt Judy was one of the best cooks that I have ever known. Some of my favorite things that she made were homemade fruit ice cream (peach and banana), muffins for breakfast, Thanksgiving stuffing (the BEST that I have ever eaten), and Apricot cookies. So, on Saturday we made Aunt Judy's Sugar Cookies. They turned out delicious and we had a good time together mixing, rolling, cutting, baking, and decorating. I couldn't help but smile and remember my Aunt Judy throughout the day as we made her Sugar Cookies...she would have loved that her recipe was being used by my family and helping us make some good fall memories together.

Aunt Judy's Sugar Cookies

1 1/2 Cups Oleo            1 tsp. Vanilla

2 Cups Sugar                5 Cups Flour  

4 Eggs                           2 tsp. Baking Powder

2 tsp. Salt

Chill dough. Roll out. Cut. Bake at 375 degrees till brown on edges.

Icing:

1 1/2 Cups Powdered Sugar

1/4 tsp. Vanilla

drops of Milk    

Notes - after making these I would do these things next time:

*Let the dough chill in the fridge for at least one hour, maybe longer (even overnight). It will help it firm up and not be as sticky when you are ready to roll it out.

*Bake for 6-10 minutes, keeping an eye on them for browning edges. Cooking time will vary depending on how thin/thick you roll out and cut your cookies.

*After baking, let the cookies completely cool before beginning to ice and decorate.

We used fall shaped cookie cutters - Pumpkins, leaves, a ghost, and a Christmas tree which we used to make a KC Chiefs arrowhead (except Silas who made one Christmas tree).

We used dye to make some different colored icings for our cookies. We ended up making three batches of the icing recipe (listed above) and then separating them so we could make lots of colors. We came close to running out of icing at the end and then had to mix what we had left and tried to spread it on our final five cookies. So, the next time we make these Sugar Cookies, 4 batches of the icing recipe might work better to cover all of the cookies.