Mrs. Meadows Soft Sugar Cookies

MRS. MEADOW’S SOFT SUGAR COOKIES

By Gloria Pitzer, as printed on her “Free Recipes/Information” sheet (circa 2000).

INGREDIENTS:

1/4-lb. butter, melted

14-oz. can Eagle Brand Milk

1/2 C. packed brown sugar

1/2 C. real sour cream

1 egg

1 tsp. almond or vanilla extract

3 C. self-rising flour

1/2 C. Bisquick

[* small dish of white sugar]

INSTRUCTIONS:

Beat together, in order listed [except for white sugar], until a thick, smooth dough forms. Drop dough by a heaping tablespoonful into the dish of white sugar, coating and shaping into balls.

Place balls 2 inches apart on an ungreased baking sheet, flattening them a bit with your fingers. [*Option: press several chocolate chips into the tops of the the cookies, as well.]

Bake at 400°F for 10-12 minutes. Should appear golden around edges but white on top. Cool 5 minutes on baking sheet. Makes about 2 dozen.

*Special note: I used a 1/8-cup scoop to ball up my cookies and I had about 50 cookies. This recipe says it yields 2 dozen – it should be 4 dozen.

Mondays & Memories of My Mom – Making Memories with a Christmas Cookie Exchange!

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