Hi, everyone! This post is going to be part of a Holiday blog post series: BSH’s twelve days of Christmas (cookie edition!). Between now and Christmas, we will be posting TWELVE family cookie recipes for you to enjoy and will be using #BSH12daysofchristmas. And, the best part? We’ll have some in the BSH office for sampling beginning next week if you’d like to stop by, say hello, and sample some cookies!
Meet Grandma Schmitt (Bob and Ed’s mother)!!! What better way to kickoff national cookie day AND the holidays AND our cookie blog post series than with Grandma Schmitt’s sugar cookie recipe?! After all, the most treasured things passed down from generation to generation are the family recipes.
- 2 cups sugar
- 3/4 cup butter
- 2 beaten eggs
- 1 t. vanilla
- 4 cups flour (+ a little additional for rolling)
- 1 t. baking powder
- 1 t. baking soda
- 3/4 cup sour cream
- Granulated sugar for sprinkling
- Cream together the sugar and butter and then mix with beater. Add 1 t. of vanilla and 2 beaten eggs – beat with beater again.
- Measure 4 cups flour before sifting. Add 1 t. baking powder and 1 t. baking soda into flour mixture.
- Measure 3/4 cup sour cream. Add alternately with flour mixture and butter mixture. Beat after each addition with spoon.
- Add enough sifted flour to make stiff batter that will be easy to roll out. It may take as much as 1 cup of additional flour.
- Chill dough for several hours, until easy to handle.
- Roll out on floured board, sprinkle with granulated sugar, cut out in desired shapes. Place on greased cookie sheet. Bake at 375 degrees for a few minutes and take off of cookie sheet to cool.
- Then EAT & EAT & EAT!