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.