Vegetarian
BEST No Roll Sugar Cookies
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6 Reviews
Daphne
March 31, 2010
These cookies are luscious!
They are also a family favorite of ours...
I was surprised to find the recipe in the July 1991 Gourmet (after I'd been making them for years, previously). I still have the article, it's sitting in front of me this moment, stapled in the corner, original chapter, with beautiful color photos by Helen Gustafson. The recipe, Gustafson says, is from Cook's Cafe in Brooklings, South Dakota. It then reappears in the yellow Gourmet collection.
My mother -in- law gave me the recipe in the late 70's. She'd been making them for school teacher's gifts since the mid 50's.
She used to roll them into huge hearts, right onto the cookie sheet . It was my first Valentines Day with my husband, then boyfriend, and I thought his Mom was so great to send him a huge heart sugar cookie in the mail! I'm sure I ate most of it too! : )
I see your adaptions are the lemon and almond food coloring, and not dipping in the glass with sugar at the end.
They are also a family favorite of ours...
I was surprised to find the recipe in the July 1991 Gourmet (after I'd been making them for years, previously). I still have the article, it's sitting in front of me this moment, stapled in the corner, original chapter, with beautiful color photos by Helen Gustafson. The recipe, Gustafson says, is from Cook's Cafe in Brooklings, South Dakota. It then reappears in the yellow Gourmet collection.
My mother -in- law gave me the recipe in the late 70's. She'd been making them for school teacher's gifts since the mid 50's.
She used to roll them into huge hearts, right onto the cookie sheet . It was my first Valentines Day with my husband, then boyfriend, and I thought his Mom was so great to send him a huge heart sugar cookie in the mail! I'm sure I ate most of it too! : )
I see your adaptions are the lemon and almond food coloring, and not dipping in the glass with sugar at the end.
Daphne
March 31, 2010
I see.... much easier than rolling.
This dough is too delicate to roll unless refrigerated. I divide the dough in half before I refrigerate it. I take out one piece at a time, working quickly before it loses it's chill, rolling out only once on powdered sugar. Any more repeated rolling and the dough gets tough. Your method seems much easier, I just like to make the cookies into shapes for all the holidays and ice them.
This dough is too delicate to roll unless refrigerated. I divide the dough in half before I refrigerate it. I take out one piece at a time, working quickly before it loses it's chill, rolling out only once on powdered sugar. Any more repeated rolling and the dough gets tough. Your method seems much easier, I just like to make the cookies into shapes for all the holidays and ice them.
Merrill S.
March 31, 2010
You call for butter in the ingredients list but margarine in the instructions -- can one use either? Also, do you recommend any specific type of oil?
Daphne
March 31, 2010
My mother-in law always used oleo margarine. She passed on the recipe with margarine in the ingredient list.
Since I've been making the cookies, I always use butter. They taste great with either, I just happen to know, since I've tasted both : )
Since I've been making the cookies, I always use butter. They taste great with either, I just happen to know, since I've tasted both : )
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