This sugar cookie recipe came to me from Heidi Kern.
Heidi located A'lil Country Sugar on FaceBook not even knowing that we grew up in the same community. As we chatted back and forth, we realized that we were just a couple years apart in school.
If you have never had the opportunity of living in a small farming community, you have truly missed out on some of the great happenings.
In a small community usually everyone knows everyone. Well, Heidi and I have found out that's not true. Heidi and I managed to grow up, attending the same school, and not know each other.
I did have the opportunity of meeting Heidi's dad though.
In a small community the business ogles really stand out, and are considered great people.
Heidi's dad owned an oil company in our small community, so I know who Heidi belongs to.
I used to (many, many, many years ago) work in the only restaurant located in our small community. Being the only restaurant, EVERYONE ate there.
Heidi's dad was one of the regulars that came in every morning to eat breakfast at the round table. The round table is where all the business men gathered to gossip (yes, men gossip). Being a small farming community farmers gathered there too. Farming is our business here....
Heidi was gracious enough to slip me her mom and grandmother's sugar cookie recipe.
Thank you Heidi!!
As I was mixing everything up, I noticed the dough was very thin. As the cookie making processed though I noticed that it did thicken. I think I would let this dough stand for about 30 minutes before attempting to bake the cookies.
This sugar cookie has a very good flavor, and it does live up to its name, but I had some battles with this stubborn cookie.
They wanted to stick to my baking stones, so I quickly built a bonding relationship with Mr. Parchment Paper. We are now best friends.
Using the parchment paper I was able to just slide the cookies onto cooling racks.
The recipe said to bake for 9 minutes. Mine had to bake just a little longer, maybe 9 1/2 minutes close to 10, but I was using baking stones instead of baking sheets.
This is the actual recipe from Heidi:
2 c. sugar
1 c. oil
1 c. sour milk (1 c. milk + 1 tsp. vinegar)(I used buttermilk)
2 tsp. lemon extract
4 c. flour
1 tsp. salt
1 tsp. soda
Cream sugar and oil. Add eggs and mix. Add sour milk, extract, flour, salt, and soda.
Bake at 375 degrees F. for 9 minutes. Do not over bake.
Store in an airtight container, separating each cookie with waxed paper, or they will stick together.
Yes, you can stick 1 raisin in the center of each cookie if you must insist on ruining them...:)
Baking 1 cookie first will help you see if your oven temperature and timing is right for these. They should be barely done and slightly white when they come out of the oven. Any browning means they are over baked.
Good Luck~Happy Eating~Enjoy
Now as you can see in the picture below, I have a date for the rest of this cold, windy day.....
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