Aunt Marge’s Sugar Cookies

Jul 24, 2018Cookies Recipes

MyCommunalTable

Makes: 16 cookies

  • 1

    cup sugar, plus more for dusting the top of cookies.
  • 1

    cup lard
  • 1

    cup buttermilk
  • 1

    teaspoon baking soda
  • 1

    egg
  • 1/4

    cup white karo syrup
  • 1 1/2

    teaspoons lemon flavoring
  • 3

    cups flour, plus bench flour
  • 1/2

    teaspoon nutmeg
  • 1/2

    teaspoon salt
  • 1

    teaspoon baking powder
  1. Beat lard and sugar together.
  2. Dissolve baking soda in the cup of buttermilk and then add to sugar and lard.
  3. Add egg, karo syrup, and lemon flavoring.
  4. Beat together.
  5. Sift flour, nutmeg, salt, and baking powder all together.
  6. Add flour to wet ingredients and mix together.
  7. Chill dough for 24 hours. Yes, 24 hours.
  8. Preheat oven to 425F.
  9. Genereously flour your board. Take a third of the dough out on board and place the rest back in the fridge.
  10. Roll out to about 3/8 of an inch. It is a really delicate dough. You need to work fast. Do not let the dough get too warm.
  11. I use an old stewed tomato can with each end cut out as my cookie cutter. Everything really well floured. It is really delicate dough.
  12. Place on a parchment lined baking sheet. Dust tops with sugar.
  13. Place one tray in at a time in the oven and bake for 6 to 8 minutes. You are looking for them to puffed, but not much color. They almost do not look down. Over cooking them ruins them. Repeat one tray at a time.

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