Watch these cookies like a hawk

 

Vicki Gregory sent in a recipe for Sugar Cookies.

"My family's been making them since before I was born," she says.

The Hagerstown resident bakes primarily at Christmas, and goes to her mom's in Wolfsville, Md., to bake Sugar Cookies.

"It's just tradition," she says.

Are there any secrets to Sugar Cookie success?

"I watch them like a hawk while they're in the oven," Gregory says.

 

Sugar Cookies

• 1 cup butter or margarine
• 1 cup granulated sugar
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 2 tablespoons vanilla extract
• 3 eggs

Decorating Suggestions: Colored sugar, baking candies, frosting, decorator gels

In large mixing bowl, cream 1 cup butter or margarine and 1 cup sugar. Add 3 eggs and the 2 tablespoons vanilla extract.

In separate bowl, mix 4 1/4 cups flour, 1 teaspoon baking soda, and 2 teaspoons cream of tartar.

Gradually add flour mixture to creamed mixture.

Wrap mixture in waxed paper and chill in refrigerator overnight.

Roll to 1/8- to 1/4-inch thickness. Cut with floured cookie cutters. If dough is sticky, add more flour. Set on ungreased nonstick baking sheets.

If decorating with colored sugar or baking candies, brush cookies lightly with water then apply decorations before baking. Bake 6 to 8 minutes at 375 degrees in preheated oven.

When cookies finish baking, remove from baking sheets and place on wire rack or cloth-covered table immediately to cool. After cookies are completely cooled, frosting or decorator gels may be applied if desired.

Store in airtight container in cool, dry place.