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Jean’s Crisp Sugar Cookies

Crunchy sugar cookies that almost shatter when you bite into them.

This is not the time to be careless with your measurements; make them exact. Limit your creativity or your might end up with soft cookies instead of crunchy.


Cream butter and sugar well (this is the hard part and can get messy if your mixer gets away from you).

Add eggs and vanilla.

In another bowl, combine four, baking powder, baking soda, salt and mix up with a spoon.

Add the flour mixture to the butter/sugar mix, alternating with the milk (this is the second hard part because our dough is going to be very stiff).

Cover with a cloth and refrigerate for a 1/2 hour

Roll it out on a floured board to about 1/8″ thick and cut to whatever shape you want (they’ll spread a bit when cooked). If you want to, sprinkle some sugar on top before baking, but not if you plan to ice them.

Place 1 – 2″ apart on cold (room temperature) greased (or oiled) baking sheet.

Bake at 350° for 10 minutes (or until the edges start to lightly brown — time will depend on how accurate your oven is).

Cool completely on wire rack before icing or storing.

Clean and cool the pan before loading up the next batch. If you put the raw dough on a warm pan, you’ll get different results.

Ice with the concoction of your choice if you wish, or eat them as is.

Call the kids in out of the fields for a nice afternoon treat or lay out for a holiday (like Christmas).



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