February 19, 2010 at 12:00 pm , by Amanda Wolfe
Meet Judy and Joy, the lovely ladies of the Twice Baked Twins, who are our fabulous guest video bloggers today. They have an annual cookie recipe contest, and this year one of their readers submitted a recipe from LHJ—in the 1930s! They whipped up a batch and found that our original sugar cookies really do stand the test of time. Yum!
Thanks Judy and Joy! Make sure you visit their site to get more twice-baked fun, and if you want to DIY, get the recipe after the jump.
1930′s Sugar Cookies
1/2 cup butter (no substitutes)
1 cup sugar
1 teaspoon vanilla
1 well beaten egg
1 tablespoon heavy cream or evaporated milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees. Cream butter and sugar and vanilla until soft and fluffy, about 3-5 minutes. Add egg and cream, beat another 1-2 minutes. Sift dry ingredients and slowly add to creamed mixture on low speed until mixed. Wrap in plastic wrap and refrigerate for 1 hour. (In our video we say freezer, oops! You may freeze dough for future use, but make sure you wrap well. We like freezer zip bags.) Roll to desired thickness, cut into shapes and bake for 10 to 13 minutes.
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