Recipes from First Baptist Church – Huntersville
Mother’s Sugar Cookies
Clytie Davis’ recipe, submitted by her niece, Charlene Beverage
5 cups all purpose flour
2 cups sugar
1 tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg
1 cup butter or part butter and part margarine
3 eggs, beaten
½ cup buttermilk
1 tsp. vanilla
Cinnamon or nutmeg sugar – ¼ tsp with ½ cup sugar
Sift flour with one cup sugar and next 4 ingredients.
Into a large bowl, cut in butter with pastry blender or the good old-fashioned way – with your fingers – until crumbly.
In another bowl, beat eggs and add remaining sugar gradually beating it thoroughly.
Blend in buttermilk and vanilla, and add crumb base.
Blend well.
Chill until ready to bake or proceed with rolling and shaping at once.
Turn out about a quarter of the dough onto a lightly floured board or pastry cloth ( I use powdered sugar instead of flour) and roll to 1/8” thickness for an average cookie or ¼” thickness for more substantial, big plump dunking cookie.
Cut out desired shapes, dip or sprinkle each cookie lightly with the sugar cinnamon or nutmeg mixtue and place on lightly greased cookie sheet.
Bake at 375º for 8 to 15 minutes, depending on the thickness, or until lightly browned and firm to the touch.
Cookies may be decorated if you wish.
No-Bake Porcupines
Louise Barnisky
2 cups sugar
1 stick butter or margarine
4 Tbsp. cocoa
½ cup milk
Bring to a boil and cook for one minute.
Add:
½ cup crunchy peanut butter
3 cups oats
1 tsp. Vanilla
Mix well.
Drop by heaping teaspoonful onto a cookie sheet.
Let cool.
Makes 3 dozens.
