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Evelyn's Rolled Sugar Cookies
February 04, 2006

I've been using this recipe for years and wanted to pass on some helpful tips. All butter is not created equal! For this recipe the quality of your butter makes a big difference. If on the side of the box it states that it "meets specifications for grade declared" then you can count on a low butter quality. Use only the best butter you can afford. Also for this recipe I use extra large eggs. This helps with the texture and makes the dough easier to work with. I also add an extra teaspoon of vanilla. If the dough is still too soft after trying these suggestions, I have found that using half butter half shortening works every time.

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