Monday, July 20, 2009

Lion House Sugar Cookies

This is my favorite sugar cookie recipe. It has just the right amount of sweetness and the cookies can be soft or crisp depending on how thin you roll them and how long you bake them. I like soft sugar cookies so I usually roll them about 1/4 inch thick and bake them just until they loose the glossy shine of the dough (just until they start to turn golden on the bottom). I usually frost them with cream cheese frosting. They are great for Valentines Day, Halloween, Easter or whenever you're in the mood.

Lion House Sugar Cookies
1⅓ cup margarine

6½-7 cups flour
3 cups sugar

1 tsp. salt
4 eggs

5 tsp. baking powder
2 tsp. Vanilla
¼ cup milk

Preheat oven to 400ยบ. Cream margarine and sugar. Mix in eggs, vanilla and milk. Add flour, salt and baking powder. Mix well. Roll 1/4 inch thick on a floured surface. Cut in desired shapes. Bake 7-8 minutes on cookie sheets covered with parchment paper. Remove from pans. Let cool and decorate with frosting and sprinkles, etc.

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