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Sugar cookies worth all the work

(Editor’s note: A few of us at The Laker Current have shared our favorite holiday recipes with you this month. Get more Sweet Treat recipes at https://thelakercurrent.com/2012/12/03/sweet-treats/ or you can find a couple of Tasty Treat recipes at https://thelakercurrent.com/2012/12/03/tasty-eats-from-the-laker-current-staff/. Happy Holidays from our staff to you and your family.)

Elizabeth Schafer

Elizabeth Schafer

By ELIZABETH SCHAFER, Associate Editor

My mother, Big Nanc, is really funny and cannot cook. I really think she can. She just hates it. Hence, her gold status at Schwan’s. However, many a Christmas, when I was little, we built these sugar cookies together. It was always a day or two ordeal, but totally worth it in the end.
I, on the other hand, am quite handy in the kitchen, if I don’t say so myself (thanks GJoy) and have built these with my boys every holiday season. You should too.

Below is the recipe in my mother’s words:

Great-Grandma Compton’s Pain-In-The-Ass-To-Make Sugar Cookies

These are the best cookies you will ever have, and they are a family recipe.
But, they are a real pain-in-the-ass to make.
You will have flour all over the kitchen, yourself and the damn dog.
Grandma Joy gave me this recipe. She must have been mad at me that day.

1 ½ c sugar
1 c margarine
½ t vanilla
3 eggs
4 c flour
2 t baking powder
1 t baking soda
½ t salt
1 c sour cream

Cream softened margarine, sugar, and vanilla together in a large bowl. Dick does this for me, and he hates it, as electric mixers are not allowed unless you have one of those really expensive counter jobs like Grandma. I don’t qualify, because of my Gold Level Status with Schwan’s. Add eggs. Mix these together well.

In another bowl, put together the dry ingredients. Then, using a flour sifter, sift these into the other bowl of batter slowly, and mix thoroughly.

Chill for a minimum of three hours. Overnight is even better. Keep dough cold between rolling or it becomes stickier-est.

Use a small amount of dough, and roll it out on a floured surface. Keep your hands and rolling pin covered in flour. Keep your cookie cutters floured; keep the spatula to lift the cut shapes floured. Keep the entire kitchen covered in flour. I just put a big bowl of flour on the counter. I’m serious.

Put flour on your nose, under your arms, and on the seat of your pants because somehow, someway it will end up there anyways. I know.

Put on a non-greased cookie sheet and bake at 350. They only take about 6-7 minutes to bake. Don’t overbake! Cookies should not be brown!

Plan on burning at least one or two trays of cookies. This is a two-person cookie job — one to put the trays in and out of the oven and the other to have their butt up to their elbows in flour and cookie dough.

Screw the homemade frosting. Just buy the pre-made stuff in the can. If these cookies don’t put that homemade feeling into your heart, then nothing will!  And forget all the cutesy cutters—find the one that works with the pain-in-the-ass dough and then stick with it. Five dozen trees?? Believe me, you won’t care. Probably Great-Grandma Compton only had one cutter anyway and that’s why this was just fine and dandy with her!

NEXT DAY: Budget out enough time to clean the kitchen, living room, dining room and do the laundry.

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