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My review
Rumford Sugar Cookies
Martha
"A nice sugar cookie from the 1940s. It's fine to use milk instead of the water."
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Ingredients
servings 207Original recipe yields 24 servings (4 dozen)
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Directions
{{model.addEditText}} Print- (Directions as written:) Cream fat and sugar, beat in whipped eggs, add baking powder and 1 cup flour, then water and spices; add remaining flour gradually, working in more flour until dough is stiff enough to roll.
- Sprinkle flour over pastry board. Make a ball of dough, lay it on the board. Rub rolling pin with flour and roll out dough into a sheet 1/4 inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly 400 - 450 F. (200 - 230 C).
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Reviews
Read all reviews 4Most helpful
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12/19/2000
Thank you! I just ran across this wonderful sugar cookie recipe. My grandmother always made these. Thank you so much. You made my mother's and my Xmas.
11/11/2008
Was looking for a crispy cookie. To me, these looked like they would be soft but mine turned out crispy -- who knew? I did a little marbleizing and did them as flatten balls and it worked.
4/28/2007
These were pretty good - the recipe is tough because "bake quickly" was a little vague. I'd say I did them for about 8 minutes or so and they were browned on the bottom and light on top. They ...
10/18/2014
I did this recipe and halved the dough, added food coloring and did a spiral, then cooled the dough in the fridge. Once the dough was cooled I rolled it in colored sugar and cut and baked for 8 ...