Grandma’s Melt in Your Mouth Sugar Cookies

Grandma’s Melt in Your Mouth Sugar Cookies

When I was growing up on the farm I don’t remember going to town to buy groceries at the store very often. We grew or processed at home what we ate. Our diet consisted of fresh vegetables out of the garden, fruit and vegetables that we canned or froze and homemade bread, pies, cakes and cookies. We also butchered our own chickens which still has the power to give me nightmares.

July and August were hot and humid outside, but the temperature and heat in the farmhouse kitchen seemed twice of that outdoors. July and August was canning season and there was no air conditioning back in those days.

In that hot kitchen, we put up dozens of jars of cherries, peaches, pears, blackberries, tomatoes and pickles. We froze gallons of beans, peas, beets and sweet corn. We made dozens of jars of preserves rhubarb, plum, blackberry, raspberry, chokecherry, ground cherry, strawberry, grape and crab apple. The food we preserved would feed our family for the next year.

I can still remember my little hands stuffing those canning jars full of fruit, cucumbers and watermelon rinds. I liked peeling the blanched peaches the best, it is fun to slide those skins right off.

Not only was the canning done on those hot summer days, but three big meals, bread, pies, cakes and cookies would have to be prepared to satisfy the big appetites of the field workers. There was always plenty of food for everyone with snacks to spare.
One of my favorite summer snacks on a hot summer’s day is the ice cream sandwich.

Take two of these sugar cookies and put either a scoop of raspberry sherbet or strawberry ice cream between them and you have a delicious cool reprieve from a hot kitchen.

Grandma’s Melt in Your Mouth Sugar Cookies

1 cup butter
2 cups sugar
1 cup oil
2 eggs
4 cups flour
3 teaspoons cream of tartar
1 teaspoon soda
2 teaspoons vanilla

In a large mixing bowl cream together butter and sugar. Next add eggs and oil, mix well.

In a medium-sized mixing bowl combine dry ingredients. Gradually add the dry ingredients slowly to the butter, sugar, egg and oil mixture. Add vanilla. This is a soft dough.

Roll into walnut-sized balls, then roll into sugar, colored sugar or cookie sprinkles. Press down with glass.

Bake at 350 degrees for 10 minutes. Do not let get brown

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s