Aunt Marg’s Sugar Cookies

Everyone in our family knows if you like a soft sugar cookie these are the best surgar cookies you will ever eat, hands down.  The key is the final milk to flour ratio.  Bake one cookie, if it is too flat add flour. Not flat enough more milk.

I feel sorry for anyone that did not get the chance to stand by while Aunt Marg made these cookies.  While we all struggle to get the ingredients measured out just right Aunt Marg would just grab the ingredients and throw them together.  The first time I tried making the cookies from an actual recipe card they just didn’t taste right (they were terrible). The problem was when the ingredients were put down on the card the salt was missed.

Ingredients

  • 3/4 cup butter or lard (I have never tried making them with lard, but it would be an interesting experiment. I am sure that is the only way I had them at Aunt Marg’s as a kid.)
  • 2 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk

Directions

  1. Preheat oven to 375 degrees.
  2. Cream butter or lard, eggs, sugar and vanilla.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. Mix together the creamed and dry ingredients with the milk.
  5. Drop on greased cookie sheet.  I actually never greased the cookie sheet and they come out fine.  I have been using parchment paper to reduce clean-up and that works fine as well.
  6. Bake for 8-10 minutes.
  7. Remove from cookie sheets and cool on wire racks.


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This entry was posted on September 04th, 2009 and is filed under Cookies, Deserts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

 
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2 Responses to “Aunt Marg’s Sugar Cookies”

  1. Gravatar of Paul Paul
    23. December 2011 at 22:09

    Andrea and sophia are making these for Santa! I wish I could have some ;-).

  2. Gravatar of Eileen Eileen
    8. September 2012 at 15:09

    I have some milk to use and the weather suddenly turned from summery humidity to crisp, sunny and autumn like. As if I needed an excuse, these are both reasons to turn the oven on again and make sugar cookies after a mercilessly hot summer. Looking at the recipe I realized that we had not mentioned that the origin of these cookies was really Uncle Clarence’s mother, Clara Via. At one point Aunt Marg and Uncle Clarence moved “home” to Brookville, OH to the Via farm to help out. I believe Uncle Clarence still commuted to Dayton to work at Fridgidaire. Aunt Marg had entries in her diary about daily cooking projects like canning beef and making sausage with Uncle Clarence’s sister, Freda. I am told that baking “Mrs. Via’s Sugar Cookies” was a daily ritual. With all due respect to Mrs. Via, these will always be Aunt Marg’s Sugar Cookies to us.