Page 119 - FLIPBOOK NEW

MARY’S SUGAR COOKIES

Ingredients
1 ½ cups sifted confectioners sugar 1/2 almond extract
1 cup butter 2 ½ cups flour

1 egg 1 teaspoon soda
1 teaspoon vanilla 1 teaspoon cream of tartar

Instructions
Mix sugar and butter. Mix in egg and flavorings. Blend dry ingredients, stir in and

refrigerate for 2 to 3 hours. Heat oven to 375 degrees. Take part of the dough and roll
on floured surface to 3/16 inch thickness. Cut with floured cookie cutter. Put on
lightly greased cookie sheet and decorate. Bake 7 to 8 minutes. Makes about 5 dozen.

This recipe is from Betty Crocker’s Dinner for Two Cookbook from 1970. When my
husband, Ron needed a cookie recipe for his class to make holiday cookies, I gave him
this recipe. He gave a few of his student’s parents the recipe to bring in the ingredients
and make it with the children in the classroom. After they made the dough, cut out the

cookies and decorated them, the cookies were taken to the school’s kitchen to be baked.

GRANDMA SNYDER SANDTART COOKIES

Ingredients
4 cups flour 2 cups sugar
1/4 pound butter 1/2 teaspoon baking powder

3 eggs pinch of salt

Instructions
Mix together dry ingredients and add to softened butter. Add beaten eggs. Mix
dough and out into rolls and refrigerate overnight. Place dough on floured table, roll
out to thin thickness, cut out, decorate and put on lightly greased cookie sheet. Bake
at 350 degrees for about 8 minutes.

This recipe was given to me by my Cousin George Hubler’s first wife June Snyder
Hubler’s mother. I saw her when we visited George and June at their chicken farm in
Hershey, Pennsylvania. Grandma Snyder always made these cookies and they were

always very thin and delicious.

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