To Roll or Not to Roll Sugar Cookies

Ingredients

• 1 cup sugar
• 1 cup butter or margarine, softened
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 egg
• 2 1/3 cups Gold Medal all-purpose flour
• 1/2 teaspoon baking soda
• Colored sugar or granulated sugar

Steps

1. Heat oven to 375°F.
2. For no-roll cookies: In a large bowl, beat sugar and butter on low speed or with a spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda.
3. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of a glass dipped in sugar.
4. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.
5. For rolled cutout cookies: Use 1 1/2 cups powdered sugar instead of 1 cup sugar. In a large bowl, beat powdered sugar and butter on low speed or with a spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda.
6. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half 1/4 inch thick on a lightly floured surface.
7. Cut into desired seasonal shapes with 2- to 2 1/2-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar.
8. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.

Notes

About 4 dozen cookies.

From a printed recipe (Gold Medal flour (General Mills) recipe card) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Bottom line ‘About 4 dozen cookies’ slightly trimmed at bottom edge (readable).

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.