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Mom's Sugar Cookies
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Judy Mayer, Outpost's store nutritionist, made these delicious cookies with her mom, Mary Poppy, back when she was a little girl and continues the tradition today with her children and grandchildren. The secret to these perfectly crisped cookies is the powdered sugar. This recipe is easy to make if using a food processor. All ingredients can be added at once and processed until well blended. Once chilled, this batter will keep for one week in the refrigerator. The dough is very forgiving and will not get stiff if repeatedly rolled out.
makes 4 dozen


1 cup butter

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 large egg

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

Colored sugars

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Mom's Sugar Cookies
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  1. Preheat oven to 375°.
  2. Sift dry ingredients into large bowl.
  3. Add egg, vanilla and butter. Mix well. Batter will be stiff. Chill several hours.
  4. Roll out to about 1/4" thick on pastry cloth or floured surface. Use cookie cutter dipped in flour to make shapes. Decorate with colored sugars.
  5. Bake for 10 to 12 minutes on ungreased cookie sheets or until light golden brown.
  6. Remove from cookie sheets and cool on wire rack.
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