Kim's Kitchen

Famous Helen Taylor Sugar Cookies

• 5 Eggs
• 2 C. Sugar
• 1 C. Shortening
• 2 tsp. Vanilla
• 1 tsp. Lemon Extract
• 3/4 C. Milk
• 5 tsp. Baking Powder
• 1/2 tsp. Salt
• 4 1/2 C. Flour
• Sugar

In bowl beat Eggs until foamy with an electric mixer. Set aside.

In large bowl beat Sugar & Shortening together until smooth & creamy. Add Eggs, Vanilla & Lemon Extract. Mix Well. Slowly add in milk and mix.

Add Baking Powder and Salt to mixture. Add Flour a little at a time, try not to overmix this dough. You will have a very light cookie dough, more like a cake batter, when you are done.

Once everything is mixed, cover with plastic wrap and a kitchen towel. Place in fridge to chill. The longer it can chill, the better - overnight is best.

The dough is soft and can be difficult to work with. If you can keep it cool while you're working with it, it will be easier to handle. As you are prepping cookies to go in the oven you may find you need to put it back in the fridge for a little bit. Totally normal.*

Preheat oven to 400.

Drop by rounded spoonfuls onto ungreased cookie sheets. Take a glass that you've dipped the bottom of in sugar and gently press down cookies to flatten a little before baking. Additionally, you can add sprinkles or colored sugar to the tops of cookies before baking if you'd like.

Bake 8-12 minutes, just until edges start to brown slightly. Remove from cookie sheets to cool.

Makes 4-5 Dozen Cookies

*This recipe came from my Pennsylvania Dutch Grandmother who got it from her Grandmother and we aren't sure how much further back it actually went. We've been able to trace it to the mid-1800's. Originally it was a rolled sugar cookie. It takes a very delicate touch and isn't something that can be taught. After she passed away, I can't even tell you how many times I ended up in tears trying to figure out the secret. Sometimes I can do it, sometimes I can't. You can definitely roll it if you want! If you do and are successful, share your experience - I'd LOVE to hear it.

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