3 old-fashioned rolled sugar cookie recipes (1971 & 1972)

Old-fashioned sugar cookies recipe (1972)


3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) butter
2 eggs
1 cup sugar
1 teaspoon lemon extract OR 1 teaspoon grated lemon peel


In a mixing bowl, sift together flour, soda and baking powder. On low speed of mixer cut in butter until mixture resembles cornmeal. In a small mixing bowl beat eggs; add sugar and lemon extract and beat thoroughly. Blend egg mixture into flour-butter mixture. Chill dough.

On lightly floured surface, roll dough to 1/8-inch thickness, cut with floured cookie cutters. With wide spatula, transfer to baking sheet. Sprinkle with sugar if desired. Bake in a preheated 375 degree oven 6-8 minutes or until lightly browned. Remove immediately to wire rack to cool. Decorate with frosting instead of, or in addition to, sugar if desired.

Published in The Dispatch (Moline, Illinois) – November 23, 1972


Easy roll sugar cookies recipe (1971)


1 cup butter
1 cup sugar
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon salt
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 cup milk


Cream butter; add sugar gradually; mix in egg yolks and vanilla. Blend in sifted dry ingredients and milk; chill. Roll 1/8 inch thick on floured surface; cut with cooky cutters. Place on greased cooky sheets. Decorate before baking or frost when cool.

Bake at 350 degrees 8 to 10 minutes.

2 ways to make a Nesselrode pudding dessert with chestnuts (1896)

Makes about 5 dozen cookies, depending on size.

Sour cream sugar cookie recipe (1971)

Sour cream and nutmeg add interest to this icebox version of sugar cookies.


4-1/2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup butter
1-1/2 cups sugar
2 eggs
1 cup dairy sour cream
1-1/2 teaspoons vanilla


Sift flour with salt, soda, baking powder and nutmeg. Cream butter with sugar until fluffy. Add eggs, one at a time, beating well after each addition.

Add dry ingredients alternately with sour cream, mixing until smooth after each addition. Blend in vanilla.

Wrap in waxed paper and chill until firm enough to roll. Roll on floured board to about one-fourth inch thickness, cut with large cookie cutters, place on ungreased baking sheet.

Sprinkle with sugar then bake at 375 degrees 12 minutes or until browned. Makes about five dozen cookies.

Published in the Albuquerque Journal (New Mexico) – July 8, 1971

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