The Paul Heirloom Sugar Cookie
A sugar cookie recipe that has been in the Paul family for over 80 years.
Ingredients
- 400 grams Sugar (or 2 cups)
- 156 grams Lard (or 3/4 cup)
- 56 grams margarine (or 1/4 cup)
- 245 grams buttermilk (or 1 cup)
- 2 Tbsp Vanillia
- 500 grams Flour (or 4 cups)
- 2 tsp baking powder
- 2 tsp baking soda
- .25 tsp salt
Instructions
- Preheat your oven to 350* F
- Cream the Fats and Sugar in a stand mixer over progressively faster speeds until the mixture is light and flufy.
- Add Eggs, one at a time, and mix until combined, also add the vanillia and buttermilk
- In a separate bowl, combine flour, salt, baking powder, and baking soda, whisk to evenly distribute all of the ingredients.
- Slowly add the dry ingredients to the wet, while the stand mixer is on low speed. Mix until just combined.
- Either drop spoonfuls of dough onto a cookie sheet and bake at 350* for 10-12 minutes until golden brown, or add another 1/2 cup of flour and then roll into a 1/2" sheet and cut cookies out using your favorite cookie cutter, then bake at 350* for 10-12 minutes.
Notes
I like to weigh my ingredients because it doesn't matter how well you pack the measuring cups with things like lard or margarine. But I doubt 80 years ago Hedwig had a digital kitchen scale, so maybe being off a little is more accurate to the original recipe too, who knows!