A lovely friend of mine badly needs distracting; because I am a bit frantic right now between preparing to leave for nephew Al's senior Voila Recital at Indiana U and trying to have things in order to be a vendor at Shepherd's Harvest Sheep and Wool Festival soon after returning from IU, am reaching into my past. This is a recipe written out for nephews many years ago. A little family history, a lot of yummy.
Soft Sugar Cookies
During her prime and until she no longer had the energy to make such a big batch of roll out cookies these big puffy sugar topped cookies were a staple at my grandmother Nellie’s house. These are a “Traditional Family” recipe, Ada Roe, my grandpa Edward Roe's mother, taught Nellie to make them.
The recipe as Grandma wrote it out for me:
2 cups white sugar
1 cup butter or oleo
1 cup buttermilk
1 tsp soda in buttermilk
2 tsp soda in the flour
5 cups flour
1 scant tsp nutmeg
1 tsp salt
Beat eggs and add sugar, lard, nutmeg and salt together. Add 2 tsp of soda to 3 cups flour and add to first mixture. Add remaining 2 cups flour, alternating with buttermilk & soda combination, mix well. Chill a while in refrig, roll out and cut.
Bake in 450 degree oven about 12 minutes.
P.S. Sometimes I put in a tsp of vanilla or lemon too. Ovens vary as you probably know so go according to yours.
---Jane’s note - My cookie cutter is some smaller than Ada Roe’s. In my oven a 2” diameter raw cookie on a regular metal cookie sheet takes 10-11 minutes at 400degrees for a pale soft - not crisp and brown - cookie
also we use crisco instead of lard
one of Frank’s variations is to use orange peel instead of nutmeg and orange flavoring with a pecan in the center of the cookie - this is tasty
but nothing quite beats the traditional no flavoring and nutmeg only cookie IMHO