Ethyl's Sugar Cookies

Last year I wanted to make Christmas cookies for the first time, so my mom emailed me her recipe, with this note:

"Don't ask me who Ethyl is. It's a family secret, ha ha."

Ethyl's Sugar Cookies

3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups self-rising flour

Cream butter, sugar, eggs, & vanilla together.
Add flour.
Chill dough in refrigerator for 1 hour, or 30 minutes in freezer.
Roll out dough, about 1/4" thick.
*I use powdered sugar instead of flour to cover the counter & rolling pin.
Cut out & bake at 400 degrees for 6-8 minutes, or until slightly brown around the edges.
Let cool, then cover with frosting.

I'm lazy. I don't make my own frosting. I use either Duncan Hines Creamy Home Style Frosting or Betty Crocker Whipped Butter Cream Frosting. I have yet to receive any complaints.

I had a mother of a time (no pun intended) making these last Christmas. I couldn't get the dough to not stick to the rolling pin. Then it got too warm & had to be re-refrigerated. It was a nightmare. At some point I accepted that these cookies weren't going to get made, so I sat on the floor & ate the dough like a raccoon. Apparently the sugar bolt was all I needed because I somehow managed to make the cookies & they were really good.

I tried them again recently for Halloween & had more success. I've since learned the trick to rolling out dough, so that was no problem. I did have an issue with removing the cookies from the baking sheet once they had cooled. I couldn't get them off & ended up breaking them all in half. I'm still not sure what I did wrong. Maybe I let them cool too long? Who knows. They still tasted good.

Bon appetit!

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