Roll out cookies

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This recipe has been in my family for years!! It is great for the kids to use cookie cutters with, and ice afterwards.

Roll out cookies

Ingredients

  • 1 cup margerine
  • 2 cups brown sugar
  • 3 eggs
  • 3 1/2 – 4 cups flour (until not sticky)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions

  1. Cream margerine and sugar. Add eggs and vanilla.
  2. sift together dry ingredients. Form into two balls. Wrap in plastic wrap and refridgerate for at least 2 hours. Can be refridgerated for up to 5 weeks. Roll out thin, at room temperature.
  3. Cook @ 350 for 11-13 minutes.
  4. Ice after cooled.
  5. I love taking only a little bit at a time and cooking them when I want them. Fresh cookies all the time!!

Comments (1)

on

Do you need to flour the surface? And wait untill it's room temp from fridge then roll out? Sorry if Im not understanding :)

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