Here’s a recipe for a yummy sugar cookie that’s perfect for use in a holiday cookie exchange!
1 cup butter, slightly softened
1 cup granulated sugar
2 eggs, separate 1 of them
1 teaspoon grated lemon rind
3 cups flour
½ teaspoon salt
Colored sugar and silver dragées (optional)
Preheat oven to 375°.
Cream softened butter and sugar. Add 1 whole egg and another egg yolk to creamed mixture, working until thoroughly blended. Add lemon rind to batter. Sift together flour and salt and work into batter gradually using a wooden spoon. Then as dough stiffens, work flour with your hands, until dough is smoothly blended and stiff enough to roll.
Wrap dough in waxed paper and refrigerate for several hours or overnight. Roll a portion of the dough (keep the rest in the refrigerator while you roll) on a floured pastry cloth to ¼-inch thickness. Using cookie cutters, cut shapes as desired. Place on ungreased cookie sheet, brush with unbeaten egg white and decorate with colored sugar, silver dragées, or as desired. Bake about 8 minutes. Remove from sheet and cool on wire racks.
Makes about 8 dozen if you use smaller cookie cutters.
Marietta Moershel, Homestead
Note: Using a poinsettia-shaped cookie cutter made by her husband, Mrs. Moershel makes these cookies each Christmas, and they have long since become a cherished part of the Moershel family Christmas.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.