Classic rendition of holiday favorite
Jennifer Ford, the executive director of the Butler County Historical Society, shared this sugar cookie recipe from Magaret Hewitt, a member of the society board and the special collections librarian at the Butler Public Library.
“This seems like a plain recipe, but Margaret Hewitt’s sugar cookies are to die for,” said Ford.
“This is a great choice for holiday cut-out cookies. It mixes up quickly, and holds the shape of cookie cutters perfectly without needing to be pre-chilled,” Hewitt said.
Margaret Hewitt’s Sugar Cookies
1 cup slightly softened butter
1½ cup granulated sugar
2 large eggs
2 tsp vanilla
3/4 tsp salt
3/4 tsp baking powder
4½ cups flour
Cream butter and sugar together. Add eggs and vanilla, mix.
Add salt and baking powder, mix.
Add flour a scoop at a time until incorporated. Dough should pull away from the sides of the mixing bowl.
Roll out dough 1/4-inch thick and cut into shapes. Bake at 375 for 7 minutes or until surface of cookies look dry.
“I prefer to bake on parchment paper or a silicone baking mat,” said Hewitt.
Let cool and decorate with icing or frosting of choice.