sugar cookies

Actually, this is just the dough.
And actually, in our family, we call this recipe "Christmas Cookies."
Because that's all we ever do with it.
It makes the most delicious roll-out cookies ever.
Frost with homemade butter-cream and have the little ones decorate with sprinkles...*sigh*.

But, you don't have to frost and decorate these sugar cookies...you can leave it as is and do anything with it!
Roll into balls and coat with sugar....these would be the real sugar cookies.
Drop into balls and add a spoonful of jam as jam thumbprints.
Cut into bars, chill, bake off and dip into chocolate as shortbread.
Use as a pie crust for a no-bake peanut butter pie.
Roll in cinnamon and sugar for snickerdoodles.
....the possibilities are endless!

Sugar Cookies
Makes a gazillion.  Really.  About 50, I'd say.
But you can half this if you only want a few...

5 cups flour

2 teaspoons baking soda

4 teaspoons cream of tartar

1 teaspoon nutmeg

2 cups sugar

2 cups Crisco

4 eggs, beaten

1/2 cup sour milk (add 1 Tablespoon lemon juice to milk to sour for 10-15 minutes)

1 teaspoon vanilla

Sift flour, soda, cream of tartar, nutmeg and a pinch of salt in a large bowl.   

Cream shortening and sugar in the biggest bowl you have.  

Add eggs and half of dry ingredients to the creamed mixture.   

Mix well and add last half of dry ingredients, along with milk and vanilla.   

Cover and chill well – 3 hours.  

Preheat your oven to 350*.

Dust your counter top with flour and roll dough out to about 1/4" thickness. 
(I usually only do 1/4 of the dough at a time...a lot easier!)

Cut out shapes with cookie cutters and bake for about 10 minutes till light tan. 

Frost with icing and decorate!