This recipe is 20 years old and from Southern Living and the only sugar cookie endorsed by DS#3 ! It uses all butter but for the past 5 years I have been using European style butter now that it's available in my area. As funniegrrl mentioned butter has water and US butter has more water than European style. Not sure if you have HEB's out in El Paso but they make sell this tyle under their own name. I believe a common brand is Plugra...anyway makes for a very tasty cookie!
* Exported from MasterCook *
Recipe By :
Serving Size : 48 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 cup butter
2 cups sugar
2 tbs buttermilk
5 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk, and beat well. Combine flour and soda; gradually stir into creamed mixture. Stir in vanilla. Chill dough several hours or overnight (Note: I have kept this in the fridge for several days since I normally double the recipe).
Roll dough to 1/4" thickness on a lightly floured surface; cut into rounds with a 3 1/2" cookie cutter. Place 1 inch apart on lightly greased cookie sheet; sprinkle with sugar. Bake at 400ļ for 7-8 minutes or until edges are lightly browned. Remove cookies to wire rack and let cool completely. Yield: 4 dozen.
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Per Serving (excluding unknown items): 118 Calories; 4g Fat (32.2% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
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