McCall's Old-Fashioned Sugar Cookie
from McCall's Cookery #17 shared by: PegW

1 cup butter
1 cup sugar
1 large egg
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp vanilla extract
1 tsp grated lemon rind
powdered sugar

Preheat oven to 400°F

In a large bowl of electric mixer, at medium speed, cream the butter with the sugar and egg until very light and fluffy.

Sift flower with salt, baking soda and cream of tarter right into the bowl. Beat at low speed until well-combined, beat in vanilla
and lemon peel.

Drop onto ungreased cookie sheets using 1/3 cup for each. With flowered fingers, press the cookies to flatten into 5-inch rounds.
Repeat to form 2 or 3 cookies on a baking sheet.

Bake 8 to 10 minutes or until golden. Cool on wire rack. Sift confectioners sugar over the top if desired.

Yields: Makes 10 large cookies

Makes 10 large cookies.

Old-Fashioned Sugar Cookies & Lemon-Sugar Cookies from the 1965 McCall's Cookie Collection

McCall's Old-Fashioned Sugar Cookies

4 cups sifted all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1 cup soft butter or margarine

1 1/2 cups sugar

1 large egg

1/2 cup dairy sour cream

1 tsp vanilla extract

Topping:
1/4 cup sugar
raisins or blanched almonds (optional)

1. Sift flour with baking powder, baking soda, salt, and nutmeg; set aside.
2. In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy.
3. At low speed beat in sour cream and vanilla until smooth.
4. Gradually add flour mixture, beating until well combined.
5. With rubber scraper, form dough into a ball. Wrap in waxed paper or foil; refrigerate several hours, or overnight.
6. Divide dough into 4 parts. Refrigerate until ready to roll out.
7. Meanwhile, preheat oven to 375°F. Lightly grease cookie sheets.
8. On well-floured surface, roll dough, one part at a time, 1/4-inch thick.
9. With floured, 2 1/2-inch round or scalloped cookie cutter, cut out cookies.
Using spatula, place, 2 inches apart, on prepared cookie sheets.
10. Sprinkle tops of cookie with sugar. Place a raisin or almond in the center of each, if desired. Re-roll trimmings, and cut.
11. Bake 10 to 12 minutes, or until golden.
Remove to wire rack; cool.

MAKES ABOUT 6 DOZEN

Lemon-Sugar Cookies

1. Make cookie dough as directed above, omitting nutmeg and vanilla extract.
2. Add 3 tablespoons grated lemon peel and 2 teaspoons lemon extract to dough along with sour cream.
3.For topping, lightly brush unbaked cookies with lemon juice; sprinkle with sugar. (You will need 2 tablespoons lemon juice and 2 tablespoons sugar in all) Bake as above.