Photo: Dennis Evans

Augustin’s Sugar Cookies

This recipe comes from Simon’s grandfather, who adapted it from a war-time recipe. Not as sweet as most sugar cookies, these cookies are delicate and crisp, perfect for dipping into tea or coffee.  

Ingredients:

  • 1/2 cup (113 g) butter
  • 1 cup (200 g) sugar
  • 2 eggs
  • 1 Tbsp (15 ml) milk
  • 2 ½ cups (325 g) flour, sifted
  • ¼ tsp (1 ml) salt
  • 1 tsp  (5 ml) baking soda
  • 2 tsp  (10 ml) cream of tartar
  • 1 tsp  (5 ml) baking powder
  • 1 tsp (5 ml) vanilla
  • ½ tsp  (2 ml) nutmeg (or more to taste)

Directions:

  1. Preheat an oven to 350°F (175°C).
  2. Cream the butter and sugar together. Add eggs, milk and vanilla, stirring until smooth.
  3. Sift together the flour and other dry ingredients.
  4. Incorporate dry ingredients to the wet ingredients, creating a dough.
  5. Roll dough into two logs, wrap in plastic film and chill for 1 hour. Roll out the dough until a little over an 1/8 of an inch (.3 cm).
  6. Place in oven and bake for 12 to 14 minutes until the edges turn golden brown.
This recipe was featured in the article Ultimate bake swap recipes.

Recipe courtesy of Simon Thibault

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