Andi’s Sugar Cookies

These are actually “Mother’s” sugar cookies, but Andi claimed them for her own. From her own words: My favorite cookie of all time! I remember sharing one of these sugary cookies with Riley’s horse, Midnight, when I was six years old. Whenever I felt sad or lonely, Luisa or Mother (or even big sister Melinda) would whip up a quick batch. They are especially delicious with warm milk in the winter, or with iced lemonade for a summertime treat. I baked these cookies once, but instead of being soft in the middle and golden around the edges, they were brown all over and broke into a million crumbs after they cooled. Definitely not delicious. When I bake them next time, I will remember to count the baking time carefully and not fire up the stove too hot.

Andi’s Sugar Cookies

Here is Andi’s super-simple recipe for sugar cookies, just in time for the holidays! They are usually rolled into balls and flattened, but if you are careful, try rolling them out and cutting into shapes. If you send photos of making these cookies to CircleCAdventures@gmail.com, I’ll post a gallery!

Preheat oven to 375 degrees
1 cup soft butter
½ cup powdered sugar
½ cup white sugar
1 egg
½ teaspoon vanilla
½ teaspoon almond extract
2 cups white flour
½ teaspoon baking soda
½ teaspoon cream of tartar

Beat the butter and sugars together until smooth. Add the egg, vanilla, and almond extract. Beat until smooth. Mix in the flour, baking soda, and cream of tartar until the dough forms a ball. Make balls (flour your hands) about 1½ inches in diameter and place two inches apart on an ungreased cookie sheet. Dip the bottom of a glass in sugar and press the dough balls down to slightly flatten. Bake for 8 minutes on the top rack of a preheated 375˚ oven until light brown around the edges. Bake a minute more if needed. Do not overbake! Cool on the cookie sheet or paper towels. Makes about two dozen cookies.