I posted this recipe on my main journal back in 2001 and probably haven’t made it since, for one reason or another. Which is strange, because I do really like these cookies a lot. They’re classic soft sugar cookies — light and fluffy, not overly sweet, with a yummy crispy bottom and a chewy inside. Perfect for decorating in various holiday icings or just sprinkling with colored sugars for a pretty presentation. They were some of the first cookies I ever made from scratch and this used to be my go-to recipe for when I wanted to bring sweets to work/parties/what-have-you. They also hold up to freezing remarkably well, both as batter and as cookies. Just toss either in a plastic bag and put them in the freezer for future use. The recipe is enough to make around 30 ginormous cookies or 60 normal sized ones. That’s a lot of cookies for one household, even if we do give them away to friends and family.
My very large pile of cookies from this morning’s baking session. They turned out a little on the flat side (they sort of look like pancakes heaped like that, don’t they?), something that I’ve noticed my baking has been much more sensitive to since moving here. Since I have made most of my cookie recipes numerous times and had them turn out flawlessly fluffy and chewy, I know it has something to do with differing conditions or ingredients from after the move. I’ve narrowed it down to either the flour or the heat, so I’ll be trying a different flour formulation and chilling my batter before baking next time to see if that will slow down the rampant spreading that is making them look so flapjack-like. They still taste the same and remained soft, though, so that’s a relief. Hardly tweaked from AR’s Amish Sugar Cake recipe.