Afternoon Tea And My Mom's Sugar Cookie Recipe
I collect Old Country Roses China and tea ware..,
I am joining Wanda Lee and Pam this week for, Teapot And Tea Things Tuesday @ http://silkenpurse.blogspot.com
Mom made these cookies every Christmas for as long as I can remember. To be honest, they weren't my favorite, because they were very hard. However, since they were the only sugar cookies I had ever eaten, I asked Mom for the recipe.
The first year of my marriage, I made the cookies, but instead of using margarine, as Mom always did, I used butter. The difference it made in the recipe was phenomenal! In fact they were so good, I was grateful that I lived 4000 miles away from Mom. I didn't want her to taste my version, because she took such pride in her own recipe, and frankly, mine were SO much better, that I didn't want hers to be overshadowed.
Every year I would make them I would say to her, "Well, Mom, I made the sugar cookies, but they just don't taste like yours." I never told her that I used butter, and she would quiz me as to what I might have done wrong. I'd tell her that there was no way that I would be able to bake them like she did. I think she took some pride in being the "Sugar Cookie Queen".
Having said that, I have to admit that my Mom's potato salad was absolutely THE BEST! I couldn't come close to reproducing or improving it. She just had the touch, and she certainly didn't pass that one on to me, or any of my sisters. Mom passed away 7 and 1/2 years ago. I really miss her, and would give anything to sink my teeth into her sugar cookies one more time., even if they were a little firm.
These cookies are absolutely delicious, very moist and flavorful, and they are especially good after a week or two, once the flavor of the nutmeg really becomes pronounced. This makes about 5 dozen cookies, or about 2 1/2 dozen double cookies. I make double cookies which are a round cookie on the bottom, and a cookie of the same circumference but with a small hole in the centre, into which I put a dab of raspberry jam. To give you a word to the wise, these bake up quite large, and need to be watched so that they are baked sufficiently , but are not over-done.
Anyway, here is the recipe so that you can also make them in all their glory; ( below the picture of freshly baked scones with clotted cream and jam; another of my specialties, hence the moniker ~ Scone Queen), but take my advice and use butter!
Please enjoy our little Tuesday, Afternoon Tea respite my friends. ~ Do make this special Sugar cookie recipe soon and curl up with a freshly brewed cup of tea and a good book, enjoying the sweet, slightly crunchy, somewhat soft, buttery delights with just hint of Nutmeg flavor.., Yum!
Compliments of moi, A.K.A./The Scone Queen
Mom's Sugar Cookies
Cream together: 2 cups sugar
1 pound of butter
4 eggs (room temperature)
Combine and then add to the above mixture: 5 cups white flour
2 teaspoons baking soda
4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon nutmeg
Roll into a large ball. Cover with saran wrap and refrigerate until firm to make rolling easier. Roll out 1/4 inch and cut into designs. Bake 350 degrees F. six to seven minutes.
~ Please let me know you came by to visit by kindly leaving a comment. ~ I LOVE HEARING FROM YOU.
Warmest regards, Rose, A.K.A./The Scone Queen